In the east of Río Negro, a region traditionally not associated with Mediterranean crops, the olive tree defies the cold by firmly taking root. Thanks to a long-term study conducted by INTA Valle Inferior, the adaptability of several varieties of Olea europaea to the temperate-cold climate conditions of the North Patagonia has been confirmed, opening new possibilities for Argentine olive growing.
Originally from the Middle East, the olive tree was introduced to Argentina in the 16th century, although its peak only occurred with European immigrants in the late 19th century. Currently, provinces like Catamarca, La Rioja, San Juan, and Mendoza lead national production, but the scenario is beginning to change with the exploration of new areas, such as the Lower Valley of Río Negro.
Since 2007, the Lower Valley Agricultural Experimental Station (EEAVI) has been carrying out a varietal evaluation project, analyzing 24 olive varieties —most of them with oil-producing potential— from other productive regions like Catamarca and Mendoza. The objective: determine their behavior in adverse conditions such as winter frosts, scarce rainfall, and thermal amplitude.
High-quality oils from cold regions
Despite the climatic challenges, the results were encouraging. It was proven that many of these varieties not only survive but thrive in the Patagonian environment, producing high-quality oils: denser, with bitter and spicy notes, rich in oleic acid and polyphenols, key compounds for the stability and organoleptic profile of the product.
“The content of oleic acid and polyphenols is remarkably high in these areas, giving the oil better preservation and flavor properties,” stated the research team.
In addition to yield, the study evaluated aspects such as flowering, ripening, frost resistance, and oil quality. Varieties like I 18-20, Frantoio, Arbequina, Changlot Real, Koroneiki, and Peranzana showed excellent productive performance, with projections exceeding 10 tons per hectare. Varieties introduced in 2015 —such as Genovesa, Dritta, and Villalonga— also showed good yields, although their results are still being monitored for validation.
The olive tree, a cultivation success
The research was led by Silvia Gallo, who emphasized that the success of cultivation in this region depends on proper varietal selection and planting site. Factors such as proximity to the sea, topography, and access to irrigation water are crucial to mitigate the risk of frosts and ensure the development of the olive grove.
The collected information was published in the document “Evaluation of the behavior of olive tree varieties in the eastern North Patagonia”, available in the digital library of INTA Valle Inferior, and is offered as a technical guide for producers, investors, and technicians interested in promoting cultivation in this emerging region.
With this research, INTA aims to diversify the country’s productive matrix and demonstrate that, even in cold regions, the olive tree can yield fruits of exceptional quality.
Environmental benefits of the olive tree
The olive tree offers several environmental benefits, such as CO2 capture, prevention of soil erosion, conservation of biodiversity, and climate regulation. Additionally, it contributes to agricultural sustainability and can generate renewable energy through its by-products.
Environmental benefits of the olive tree
- CO2 Capture: Olive trees absorb carbon dioxide from the atmosphere during photosynthesis, helping mitigate the effects of climate change.
- Prevention of Soil Erosion: The foliage of olive trees helps protect the soil from erosion, promoting agricultural development and soil conservation.
- Conservation of Biodiversity: Olive groves provide habitat for various plant species, birds, mammals, reptiles, and amphibians, promoting biodiversity.
- Climate Regulation: Olive trees contribute to regulating local climate, reducing temperature and humidity, which can help mitigate the effects of climate change.
- Agricultural Sustainability: Olive groves can be part of more sustainable agricultural systems, with practices like organic farming that promote biodiversity and soil health.
- Renewable Energy: Olive by-products, such as pomace and olive stones, can be used as biofuel, contributing to the generation of renewable energy.
Source: Río Negro.
