OLIVE HARVEST

In the heart of the sun-drenched Mediterranean landscape, a long-awaited event takes place every autumn, bringing centuries-old olive groves to life. The olive harvest is much more than just a harvest, it is a ritual deeply rooted in Mediterranean culture. It is a time when families, friends and entire communities come together to gather these precious fruits, from which the liquid gold - olive oil - is born.

WHEN ARE OLIVES HARVESTED?

In general, olives are harvested from October to January. However, it all depends on the time of year when the fruits reach maturity: in different geographical areas the harvest period can vary greatly depending on the sunshine and exposure conditions. The harvest date actually depends on the variety of olives and above all on the type of oil you want to obtain: fruity vegetative or rather foral, more ripe... The later the harvest, the higher the yield and the less green and more ripe the taste.

The Italian climate and olive varieties favor an early harvest, which takes place in October-November, while in France the harvest is later, from October to January. However, the experience, eye and feeling of the grower are above all important in determining the ideal time to harvest olives.

When buying olive oil, it is essential to check the harvest date on the bottle! The closer the date, the better! The more you consume freshly harvested olive oil, the more you can be sure that you will enjoy its many health benefits every day.

HOW ARE OLIVES HARVESTED?

Olives grow on old olive trees that thrive in dry, well-drained soil and need full sun and warmth to produce large quantities of olives. Harvesting is traditionally done by hand, although tools such as combs that shake the branches of the olive tree to make the olives fall can be used. However, care must be taken to ensure that these tools do not damage the leaves or fruit of the tree.

Ideally, olives should be picked when they are still partially green, in the transitional period, approximately 2 to 3 weeks before they are fully ripe. At this stage, the olives offer the greatest concentration of flavors and preserve the aromatic power of the oil.

Olives are high in fat and are sensitive to oxidation. To prevent excessive oxidation, it is essential to harvest the olives during the day. After harvesting, the olives must be immediately transported to the press to be pressed and to preserve their freshness and flavor.

HOW ARE OLIVES HARVESTED?

Did you know that the olive harvest is also called olivaison? Or olivade in Provence. Like the grape harvest for winemaking, this phase, which takes place once a year, is crucial for obtaining quality olive oil.

After the harvest comes the pressing of the olives: more information about all stages of olive oil production can be found here.

OLIVE HARVEST: THE RIPENESS OF HARVESTED OLIVES INFLUENCES THE FLAVOR OF OLIVE OIL

Like wine, each olive oil has its own unique character, the result of a combination of several factors: terroir, the expertise of the artisans, the olive varieties and their degree of ripeness. Some like it sweet, others bitter or spicy, round, fiery, creamy... Olive oil is a pure fruit juice that offers a wide range of flavors and aromas.

It is important to remember that all olives start out white, go through a green phase, and then reach full maturity, when they turn black. The degree of ripeness at the time of harvest therefore significantly influences the character and flavor profile of the oil obtained from these olives.

At Oliviers&Co we distinguish between two types of fruitiness:

• Vegetable fruitiness : more or less intense, characterized by lively, fresh and vegetable notes such as cut grass, artichoke, green apple... (the olives are harvested very young, firm and very green).
• Floral-fruity : more or less delicate, characterized by velvety, milky notes such as almonds, butter, or even fruity notes such as citrus fruits, pears, etc. (olives are harvested very young, firm and very green). (olives are harvested a little later, when they are black and more ripe).
  Each type of olive is harvested at a specific ripeness and with a specific fruitiness to reveal their aroma to the palate.

Oliviers&Co olive oil is a separate ingredient for cooking. It is not used just as an ordinary fat and could almost be described as a spice, because its taste enriches and makes dishes special...

HOW TO PREPARE OLIVES?

If you have olives that are not intended for olive oil production, you can fully enjoy them by preparing them yourself. However, you will need to be patient because they are not ready to eat right away.

Prepare the olives:

- Thinly slice the olives.
- put them in a large container filled with water
- Leave them soaked for 10 days, changing the water daily. Avoid metal containers

Prepare the brine:

- Bring the water to a boil.
- Add salt and spices, such as thyme, bay leaf, fennel and coriander.

Put in jars:

- Place in pickling jars: carefully pat the olives dry and let them dry.
- Put the olives in clean and dry jars.
- Pour over the prepared cooled brine.

Close tightly:

- Seal each jar hermetically to ensure its preservation.
- Let stand for at least 2 months

After this time, you can finally enjoy the olives prepared in various ways: as an aperitif, in a salad or as a tapenade. Don't forget to rinse them before eating.
Whether green or black olives, the preparation method remains essentially the same, ensuring the deliciousness of every bite.