From “Forest” to a Productive System: The Experience of Reforming an Olive Grove in Sant’Arcangelo, Basilicata

In Sant’Arcangelo (Potenza), agronomist Dr. Vito Vitelli addressed a representative case of traditional olive cultivation: trees exceeding 10–15 meters in height, characterized by a strong predominance of woody mass and production limited to the upper canopy. Such a system is no longer sustainable, either technically or economically.

Olive grove “Foresta” before the reform

A clear and decisive approach was adopted: reform pruning. The trees were topped at 110–130 cm, with cuts made at a 45° angle to ensure proper water runoff and to stimulate a well organized vegetative response. This marked the beginning of a new phase in tree structure development.

Olive grove after the reform

The regrowth was managed through 2 to 3 cycles of topping and edging, carried out progressively at 15–20 cm from the previous cut. Once this phase was completed, the tree was allowed to evolve into a bush like form (free vase Zaragoza), lower, more expanded, and more functional. Subsequent interventions were limited to light, controlled pruning, consisting of minor trimming of a few centimeters at the tips of upward growing branches.

Canopy management followed precise criteria:

• Cleaning of the inner crown, removing internal debris and excess growth
• Opening of the central light cone
• Selective spur pruning on the most vigorous branches
• Lightening of the lower section to improve aeration and operational efficiency

Within two years, the result is a tree that undergoes a profound change in its physiological behavior: no longer driven toward vertical growth and wood production, but instead achieving a balanced distribution of energy across lateral surfaces. This leads to natural vegetative and productive self regulation, with reduced woody growth and increased development of fruit bearing structures.

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At the same time, the traditional planting layout (6×6 meters and similar) was reconsidered. While maintaining an operational corridor, interplanting between existing trees was introduced, with the aim of gradually forming a continuous productive hedge. What was previously developed vertically is now managed horizontally, improving both efficiency and harvesting.

Particular attention was also given to varietal composition: the presence of seed derived material related to pendolino or wild olive is combined with cultivars such as Leccino, Frantoio, Maiatica, Racioppella, Cima di Melfi, and Nociara. This genetic diversity contributes both to productivity and to the creation of distinctive farm blends.

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The agronomic intervention is part of a broader vision: the farm has completed its production chain by integrating field production with processing, using Pieralisi systems, and developing its own territorial brand. In the first year, approximately 6,000 quintals of olives were processed, sourced both from the farm and from neighboring groves.

This experience demonstrates that traditional olive cultivation does not need to be abandoned. It can be regenerated, transforming an unproductive system into a modern, efficient, and sustainable structure.

Editorial Note:
Original content by agronomist Dr. Vito Vitelli, developed and refined with the support of artificial intelligence tools for educational, informational, and technical dissemination purposes.

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