Abstract
Organic olive growing has increasingly expanded in Italy in the last decade. This phenomenon is explained in part by the health-protecting properties of extra virgin olive oil, which allow remunerative prices for high quality product. In part, this sector of the industry has developed thanks to the suitability of the species to organic management systems. Although organic olive farming may mean lower productions and/or higher costs, the differences with conventional olive farming get increasingly less conspicuous, and the perspective is of further reducing the gap, thanks to scientific research being carried out in Italy in all regions. The paper reports on the state of the art of the industry with particular stress on the most delicate sector, pest control.
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