Latteria Turnaria di Tignale

Olive Trees in Tignale

The cultivation of olive trees in Tignale has a long history; as early as 1467 in the Statutes of Tignale(*) penalties were imposed for those who improperly cut down olive trees, demonstrating how important this activity was.

In 1856, a fairly good year, the harvest was about 90 quintals but it was expected to increase with the spread of Casaliva variety of olives(°).
In recent years the production of organic olive oil has been of about 150 -200 quintals per year, thanks to the reclamation of many previously abandoned areas.

(*) Rules that regulated the various aspects of community life collected in a volume in 1467, which is now preserved in the archives of the town of Tignale.
(°) The Casaliva is a variety of olive tree native to Lake Garda with a relatively high yield; the result is a light and fragrant oil, fruity and harmonious, slightly bitter and spicy, yellow with orangey-green glints, and with a high content of polyphenols (natural antioxidants).

Census of olive trees in 2004 in Tignale:

Magnifica Patria della Riviera: number of olive trees in the year 1789:

Work in the Olive Grove – Pruning

The olive is vigorous and bushy tree, requiringregular pruning. “Dry”(*) pruning is fundamental in the winter when the tree is resting; the tree is well pruned, but all branches that are fruit-bearing are left intact. In summer, when the tree is in its vegetative cycle, “green”(°) pruning eliminates unproductive suckers and shoots on the branches and on the stump.

When the olive trees are old or damaged by the cold, it may also be necessary to prune more drastically, reducing the branches considerably or totally.

(*) Dry pruning is pruning in winter when the tree is resting. (°) Green pruning is done in summer when the plant is actively growing

Work in the Olive Grove - Slupatura

The stump, the trunk and the main branches of the olive tree can be attacked by pathogens that cause the woody part to decay.

To save the tree from this aggression and allow it to continue to produce, it is necessary to remove the dry-rot (“slupatura”) and leave only the healthy wood.
The “slupatura” is a laborious job requiring patience, usually performed with small chainsaws, chisels, hatchets and chocks.

Work in the Olive Grove - Hoeing and scything

To encourage production the ground is hoed, generally near the stumps; and weeds are cut down with frequent scything, and then often left on the ground as fertilizer.

Combating the olive fly

The olive fruit fly causes extensive quantitative and especially qualitative damage to the crop and thus it is important to combat it effectively.
The “Latteria Turnaria” encourages its members to use the Eco-Trap, which is an ecological-friendly system to trap the olive fly without using toxic insecticides.