Modern Olive Growing in the Agrigento Area: the Zaragoza Free Bush Vase System Between Balance and Productivity

The Agrigento area is one of the most complete agricultural regions in Sicily. Pistachio orchards, almond groves, vineyards, vegetable crops, citrus orchards, and naturally olive groves all coexist here, forming an integral part of the rural landscape. Within this context, Agronomist Vito Vitelli is developing several medium density modern olive growing projects focused on simplified management, vegetative balance, and economic sustainability.

In a small farm located in the province of Agrigento, experimental work has been initiated on orchards originally established with a 6 × 6 meter spacing, using cultivars such as Cerasuola and Nocellara del Belice. According to Vitelli, the latter represents one of Sicily’s most interesting olive varieties due to its oil quality and agronomic adaptability. The objective is to create more efficient orchards through varietal blends including Leccino, Frantoio, Favolosa, Biancolilla, Leccio del Corno, and Cima di Melfi.

The technical approach is based on a simple concept: the traditional 6 × 6 meter spacing can easily be transformed into a 6 × 3 meter or a 5.5 × 2.5 meter layout by increasing tree density along the row, moving from approximately 270 trees per hectare to more than 550–650 trees per hectare, while still maintaining adequate light penetration, air circulation, and ease of management.

The system adopted is the Zaragoza free bush vase system. After transplanting, the young tree is headed back at approximately 90–100 cm. The shoots developing between 70–80 cm and 90–100 cm are subsequently shortened several times, generally with 2–3 interventions at around 15–20 cm, through repeated topping and edging cycles. This process encourages lateral branching and rapidly produces a bushy, compact, and highly productive tree structure.

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The framework, with a well defined trunk, is maintained at around 70–80 cm above ground level in order to facilitate harvesting, treatments, and canopy management. After the initial training years, pruning becomes extremely light. The focus is no longer on drastic cuts, but rather on simple internal thinning of the vegetation.

Vitelli frequently refers to the concept of the “Palm of the hand”: the central portion of the tree must remain open to allow the passage of light, air, and low environmental impact products such as sulfur, gypsum, soft potassium soap, and hydrogen peroxide. Only the so called “Offal branches” are removed, namely the small shoots that close the canopy and obstruct treatment penetration.

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Work then continues on the “Light cone,” by shortening or spur pruning to 15–20 cm the branches that grow toward the inside of the tree. Even in the upper section of the canopy, no aggressive topping is carried out. Instead, only a mild regulating action is applied to the tips by removing a few centimeters of vegetation in order to slow apical dominance and encourage the development of productive lateral branches.

The final result is a tree that, even after pruning, appears almost untouched, merely lightened. The structure remains balanced, well illuminated, easy to manage, and progressively oriented toward natural vegetative and productive self regulation.

With spacings such as 6 × 3 meters or 5.5 × 2.5 meters, the production target becomes highly achievable: 15–20 kg of olives per tree, equivalent to more than 10 tons per hectare. With oil yields around 18–20%, production levels of 1,500–2,000 liters of oil per hectare can be reached while maintaining low management costs and improving the overall sustainability of the orchard.

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

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