How to recognize the best time and the most appropriate technique for olives harvesting
The olives harvesting does not take place in the same period for all varieties. Each has its best time depending on the precise ripening point of the fruit.
Generally, the collection period is between the early of October and end of November.
However it can vary considerably, one or two weeks, year by year.
The reasons are different: for example with temperatures above the seasonal mean or in case of fly insect attacks it is better to anticipate the harvest.
Recognizing the proper ripening point is an indispensable ability of the farmer.
Have an optimum maturation point means to ensure the balance of the factors that determine the quality of the oil, polyphenols and triglycerides.
To define the time of collection we base on specific criteria: the appearance and especially the color of the various components of the fruit are the indicator of the degree of maturation achieved.
Observing the epithelium, the pulp and the core we can understand if the fruit is dull, mature at the right or more mature point.
The color change that affects the fruit when green becomes violet and then black is called veraison.
To get the most concentration of polyphenols and nutrients must be complete around 50-60%.
Once the appropriate time has been identified, you can proceed to the harvesting.
This phase is particularly delicate because it determines the quality and yield of the product.
After 60 days of full bloom, the juice slowly begins to concentrate to the pulp.
Concentration grows most between 110th day 160th overcome which slows again, while epiphytic pigmentation (the most outer part) begins after 130 days from flowering.
Once harvested the olives must be squeezed in a short time to keep the freshness.
The oldest method of harvesting is grinding: it consists of manual harvesting (or with the aid of combs) of each fruit. This results in an excellent quality oil as the olives retain their integrity.
Alternatively shaking uses mechanical processes that cause the olives to fall from the tree through trunk shakers.
Even though this system is mechanized, it still allows the product quality to be preserved.
Finally, the dripping is used when it is impossible to collect the olives by hand due to the size of the trees. They are dropped by tapping the branches with bats.
We recall that to obtain a low acidity oil it is convenient to harvest the fruit not too mature.
Accurate fruit observation and maximum care in harvesting make Olio Poldo an unmistakable product!