Olive oil is a valuable oil that attracts great attention around the world with its health benefits and unique taste. The correct harvesting process is of great importance for the production of good quality olive oil. Here is what you need to know about the ideal olive oil and the right harvest:

Harvest Time: The most suitable time for olive oil production is the period when olive fruits mature. The color of the olives is an important indicator for determining the time of harvest. Olives, which are generally green in color, allow the production of a lighter and fruitier olive oil. However, more mature, black olives can also be preferred to obtain a more intense and aromatic oil. Harvest time usually coincides with the autumn months and it is important to collect the olives before they are on the tree.

Hand Harvesting: Hand harvesting is preferred for ideal olive oil production. Hand harvesting is the most efficient method of harvesting olives with less damage. Harvesting olives by hand picking from branches one by one improves olive oil quality and avoids mechanical damage.

Cold Press: The cold pressing method in olive oil production is important to obtain the highest quality oil. In this method, olives are pressed as soon as possible after being harvested and before being heated and processed. Cold pressed keeps the acidity of the oil low, preserves its antioxidant content and reflects the natural flavors and nutrients of olives.

Storage Conditions: It is important to process the harvested olives quickly. Olives should be pressed without waiting after reaching the processing plant. Since olive oil is sensitive to oxidation, correct storage conditions must be provided. A good olive oil should be stored in a cool, dark and ventilated environment.