Useful Tips for Olive Harvesting!

Useful tips for olive growers on proper harvesting, storage, and transport of olives and olive oil.

Olive harvesting time
For table varieties, fruit collection occurs after they have reached their full size and definitely before the flesh begins to soften and the quality characteristics of the fruit decrease.

For oil-producing olives, harvesting begins when the color changes from green-yellow to green-violet and escalates, depending on conditions, until the fruit is fully ripe.
Harvesting too early or too late yields oil of degraded quality.

Furthermore, delayed harvesting may cause a reduction in the following year's fruit production.
Trees with a low fruit load are harvested earlier than heavily loaded trees. If plant protection products are used, the time interval specified before harvesting must be observed.

During harvesting
Wounds created during pruning or beating for olive harvesting, if accompanied by rain, are very dangerous for infections of the trees by canker. Therefore, pruning and beating of trees should be avoided in rainy weather.

Additionally, injury to the olive fruit during collection degrades the oil's quality, especially if oil extraction is delayed.

After harvesting
Good handling conditions for olives from harvesting to consumption are of great importance and can significantly affect the quality of olive oil.

Packaging-transport
Leaving olives for a long time until oil extraction under conditions of high temperature and poor ventilation greatly degrades the quality of olive oil.
The use of perforated bags made of natural fibers or netting is recommended, as they allow ventilation and prevent the growth of mold fungi. Plastic crates are even better, especially for table olives.

Plastic bags hinder ventilation, transfer odors and toxic residues (especially when reused), and contribute to the degradation of olive oil quality.
Bags should be placed in low stacks in a sheltered, cool, and well-ventilated area until the fruit is pressed.

At the olive mill
It is recommended to schedule fruit delivery in consultation with the olive mill so that the olives can be pressed as soon as possible.

It is suggested that the olive mill be chosen based on the following construction and operation specifications: high cleanliness conditions, machinery made of stainless materials, avoidance of prolonged malaxation of the olive paste and its contact with air, maintenance of low temperatures, use of as little water as possible to avoid removing natural antioxidants, adherence to measures during the pressing of organic olives (spatial and temporal separation).

Olive oil storage-preservation
Olive oil should be stored in suitable containers, preferably stainless steel, tinplate, or glass, and in warehouses with low temperatures (desired temperature below 18°C).

Light and oxygen can cause serious deterioration in oil; therefore, packaging containers should be made of suitable, opaque, and airtight material.
In particular, plastic packaging should be avoided, as it can cause retention of the oil's volatile components and degrade its taste and aromatic properties.

Additionally, the storage area must be protected from unpleasant odors (mold, smoke, medicines) that can be absorbed by the olive oil.

The shelf life of olive oil decreases when its initial quality is low.

Management of plant residues
Healthy plant residues can be used as soil improvers (cutting, soil cover, incorporation) as well as for energy production (domestic heating).

Minimizing burning is recommended, with use only for diseased plants.

Management of cultivation waste
Do not leave fertilizer or pesticide packaging materials in the field. Unused plant protection products should be stored in protected areas.

Source: http://sinidisi.gr/sigkomidi-elias-paragogi-elaioladou/