How to Manage Pests

UC Pest Management Guidelines

DESCRIPTION OF THE PEST

The olive mite occurs throughout all commercial olive districts in California. The olive tree, Olea europaea, is the preferred host. Commercial varieties, listed from high to low susceptibility, are Ascolano, Sevillano, Manzanillo, and Mission.

Olive mite is an eriophyid mite and is difficult to see without magnification. The mite is yellowish to dark tan, slow moving, and has a wedge-shaped body that is typical of many eriophyid species.

DAMAGE

As a rule, this pest is not a major problem. Olive mites feed on succulent stem and bud tissues and on the upper surface of leaves. Gross symptoms of mite damage include sickle-shaped leaves, dead vegetative buds in spring, discoloration of flower buds, bud drop, blossom blasting, inflorescence abscission, and reduced shoot growth.

MANAGEMENT

Olive mite is generally not managed in olives unless fruit set and crop have been below normal for several years. If crop yield has been increasingly poor for several years in a row, examine shoot tips and developing flower buds in spring for the presence of olive mites. Treat before bloom if large populations are present.

Organically Acceptable Methods
Sulfur sprays are acceptable for use on organically certified crops.

Common name		Amount to Use**	R.E.I.+	P.H.I.+
(trade name)			(hours)	(days)
When choosing a pesticide, consider information relating to the impact on natural enemies and honey bees and environmental impact. Not all registered pesticides are listed. Always read label of product being used.
PREBLOOM
A.	WETTABLE SULFUR#	2 lb	24	0
	MODE OF ACTION: Unknown. An inorganic miticide
	COMMENTS: Application in temperatures above 90°F may result in damage to crop.
B.	DUSTING SULFUR#	70 lb	24	0
	MODE OF ACTION: Unknown. An inorganic miticide
	COMMENTS: Dusting sulfur is less damaging than wettable sulfur in hot temperatures.
**	Amounts per 100 gal water (except where otherwise stated), using 400-500 gal solution per acre.
+	Restricted entry interval (R.E.I.) is the number of hours (unless otherwise noted) from treatment until the treated area can be safely entered without protective clothing. Preharvest interval (P.H.I.) is the number of days from treatment to harvest. In some cases the REI exceeds the PHI. The longer of two intervals is the minimum time that must elapse before harvest.
#	Acceptable for use on organically grown produce.

PUBLICATION

UC IPM Pest Management Guidelines: Olive
UC ANR Publication 3452
Insects and Mites
F. G. Zalom, Entomology, UC Davis
P. M. Vossen, UC Cooperative Extension, Sonoma County
R. A. Van Steenwyk, Insect Biology, UC Berkeley
M. W. Johnson, Kearney Agricultural Center, Parlier
Acknowledgment for contributions to Insects and Mites:
G. S. Sibbett, UC Cooperative Extension, Tulare County
L. Ferguson, Pomology, UC Davis

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