Olive oil

Olive oil is classified as a botanical crop protection agent that acts primarily as a contact pesticide. Its effectiveness is based on the physical properties of lipids, which, when applied to a pest, create a thin, airtight coating.

The mechanism of action against insects involves the physical blockage of spiracles, the respiratory openings through which insects breathe. This leads to suffocation and death shortly after application.

Regarding fungal pathogens, olive oil works by disrupting the cell membrane integrity. The lipid components break down the structure of mycelium and spores, preventing their germination and further spread across the plant surface.

Because the mode of action is physical rather than neurotoxic, there is practically no risk of pests developing resistance to olive oil-based treatments, making it a sustainable tool in integrated pest management.

When used in tank mixes, olive oil serves as an adjuvant, significantly improving the adhesion and coverage of other active ingredients on the leaf surface, thereby increasing the overall efficacy of the treatment.

Olive oil is highly effective against a variety of small, soft-bodied insects. It is commonly used to control aphids, whiteflies, and spider mites, which are frequent pests in greenhouses and ornamental gardens.

In terms of fungicidal properties, the substance shows efficacy against powdery mildew. By coating the leaf surface, the oil prevents the fungal conidia from attaching to the epidermis, effectively stopping the disease cycle.

It also targets scale insects during their mobile "crawler" stage, before they develop a hard, protective wax shield that would otherwise be resistant to the oil-based film.

This botanical solution is preferred in organic farming and vegetable production where synthetic pesticide residues must be avoided or kept to a strict minimum.

• Aphids (Aphidoidea)
• Greenhouse whitefly (Trialeurodes vaporariorum)
• Spider mites (Tetranychidae)
• Powdery mildew (Erysiphales)

To prepare a working solution, olive oil must be emulsified with water using a surfactant or emulsifier. The typical concentration of the oil phase ranges from 0.5% to 2%, depending on the target crop and the level of infestation.

Applications should ideally be performed during early morning or evening hours to avoid direct sunlight. Intense light, combined with the oil coating, can significantly increase the risk of leaf burn.

The recommended treatment frequency is every 7 to 14 days. It is crucial to ensure thorough coverage of all plant surfaces, particularly the undersides of the leaves where pests tend to congregate.

Avoid applying oil-based treatments during the flowering period, as the film can interfere with the function of pollen and potentially deter pollinators, leading to reduced fruit or seed set.

During the application, it is essential to keep the sprayer tank agitated to prevent the oil and water from separating, ensuring a consistent concentration of the active substance throughout the process.

The main limitation of using olive oil is the risk of phytotoxicity. Certain plant species, especially those with hairy leaves or high sensitivity to lipid coatings, may experience damage if treated improperly.

It is strictly prohibited to mix olive oil with sulfur-based fungicides. The chemical reaction between sulfur and oil leads to severe phytotoxicity, resulting in rapid tissue necrosis and plant death.

Do not apply oil treatments during extreme heat (temperatures exceeding +30°C) or high humidity, as this can disrupt the plant's natural transpiration and respiration processes.

Always conduct a spot test on a small section of the crop 24 to 48 hours before full-scale application to observe for any negative reaction or signs of wilting.

Store olive oil products in a cool, dark place away from oxygen to prevent rancidity and oxidation, which can diminish the biological activity and shelf life of the formulation.