Advice for Olive Growers on Protecting Against Olive Fly and Preparing for Harvest

A report on trap inspections for controlling olive fly presence and sampling of olive fruits in the laboratory, provided by the Faculty of Biotechnology and the Directorate for Food Safety, Veterinary and Phytosanitary Affairs during regular monitoring of olive fly in the areas of Bar and Ulcinj. Olive growers are advised on the attack and potential damages caused by the olive fly for the current period. As seen in the field photographs, depending on the olive varieties and locations, the fruits are in various stages of ripening, with some trees bearing green, mottled, or purple-colored fruits where ripening is advanced. Near-infrared spectroscopy is a technology based on the molecular composition of each constituent, representing a highly applicable analytical method to efficiently determine oil content in dry olive fruit mass. The Colbrant-Fabre scale (developed by Colbrant and Fabre, 1972), used internationally by the IOC, is the official scale for accurately monitoring and identifying olive phenophases (development stages). Fruit ripening phases include: • Color change (Shading): The fruit loses its intense green color, turning yellow-green, with the appearance of first purple or reddish spots. (Bar S. Kontić, 2026; the color change is intense, and new technologies for monitoring climatic conditions in olive groves improve decision-making). Monitoring weather conditions is crucial to ensure harvesting occurs on dry days without precipitation.