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<pre>Hi, Elizabeth.

Here, in Turkey, olive fruits are picked for oil when the most of fruits turns
from green into purple or black. In fact, when some fruits are too dark, the
others may still be green. All of them are not in the same color simultaneously.
And the oil is almost every time in the same colour: yellow. But it certainly
has some little differences, a little lighter or a little darker.

On the other hand, you are right about that the greener olives give greenish
yellow oil. And it is also possible to have deep green olive oil (including high
chlorophyl)

Regards.

Ozgen Gulmen
Turkey

-----Original Message-----
From: embportiere [mailto:footsteps@...]
Sent: Sunday, December 26, 2004 7:47 AM
To: OliveOil@yahoogroups.com
Subject: [OliveOil] When to pick olives for oil




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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