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<pre>Hi, I've just read an article on olive oil in Western Australia that
states that only green olives are picked for oil. This in a way
makes sense to me (with no experience at all) as olive oil is a
greenish colour and ripe black olives have an extrememly dark juice;
but maybe the oil from ripe olives isn't coloured like the juice?
But wouldn't green olives be very hard and therefore more difficult
to extract oil from?
I guess what I'm asking is what is the optimum time for picking
olives for oil, and how do ripening and fully ripe olives compare
with green ones? I've seen photos of olive harvests with olives at
all stages of ripening being picked.
Thank you
Elizabeth
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