With the main aim of promoting new cultivation practices, which could mitigate the climate change and provide the adaptation to the new climatic conditions, through reducing greenhouse gas emissions from olive cultivation and enhancing carbon sequestration and permanent storage to the olive groves, oLIVE-CLIMA project proved to the farmers that environmentally friendly agriculture is more efficient and economically more sustainable than their traditional counterparts. oLIVE-CLIMA practices have been applied for 5 years, adopted by a large number of farmers and reinforced by the relevant policy makers. This leads to olive products being the only food deserving a carbon credit, a benefit that may be commercially useful to producers for promotion of olive oil.
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