Olive oil

Olive oil is recognized as an active substance derived from plant sources, widely used in professional agriculture as a contact insecticide and miticide. It is classified as a horticultural oil and serves as a sustainable solution in integrated pest management (IPM) and organic production systems.

The mode of action for olive oil is purely physical rather than chemical. When applied to target pests, the oil coats the insect or mite, physically blocking their spiracles (breathing pores). This leads to suffocation. Furthermore, the oil disrupts the integrity of the waxy cuticle on the pest's exoskeleton, leading to rapid dehydration and death.

This substance is effectively used against a variety of soft-bodied pests, including aphids, whiteflies, scale insects, and spider mites. It is commonly applied on various crops such as fruit orchards (including citrus and olives), vineyards, ornamental shrubs, and greenhouse vegetables.

Effective application requires thorough coverage of all plant surfaces where pests reside. Because the product lacks systemic properties, it only impacts those pests contacted by the spray droplets. Consequently, the use of high-volume sprayers is recommended to ensure the canopy is treated uniformly.

Strict precautions must be taken to prevent phytotoxicity. Avoid applying olive oil during peak daylight hours or at temperatures exceeding 30°C, as the oil can cause leaf burn. Always conduct a small-scale sensitivity test on a specific cultivar before performing a full-field application to ensure plant safety.