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The harvest process has great influence on the quality of the oil obtained from the olives. The health of the olive grove, the correct time for harvesting, a careful and controlled harvest process that keeps the fruit whole, storing the fruit in suitable containers as it is transported to the olive press, removing any leaves that gather round the fruit are factors that affect the quality of the oil.
The date of the harvest is determined by the farmer after the first rains, and depends on the species and the amount of oil in the fruit. The farmer tests the concentration of oil in the fruit by pressing an olive between his fingers: if it is soft and yields a large quantity of oil, the harvest can begin. Another sign is when half the olive has changed color from green to black.
A late harvest can affect the quality and taste of the oil.
The harvest continues for a number of months.
Preparations for the Harvest: Large sheets of fabric or netting are spread on the ground around the trees with a cut from the edge of each piece of cloth to the center so that it can tightly surround the tree trunk.







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June 29, 2018 by maximios • Guide
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