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<pre>This is really good information. How did the quality of the oil vary from the
different pickings? Did you measure acidity after each of the pressings?

As a small grower with immature trees, I want to determine the optimal time to
pick to get the best oil.

Thank you,

Scott Drotman
San Anselmo, CA

Vulture <wultur_gryphigh@yahoo.com> wrote:
I am not an official expert but at least I can say following based on my
knowledge and experience;
I this season measured the yield of the oil content by harvesting my grove in
three different times. First I harvested in late October, the olives were
totally green and I had green coloured 1kg oil out of 10kgs olives {or 10% oil}.
The second harvest took place in early december, the colour of the olives were
half green and I had 1kg green coloured oil out of 6,5kgs olive {15.4%}. And I
yesterday picked the last bid and I had 1kg slightly greenish oil from 5,6kg
olive {17.9%}. The more the olives ripen the more oil you get. Last season I had
harvested in mid January and the oil content was in its peak 1/4,5 or 22.2%} and
the oil was yellowish. However I am talking about my own olive grove meaning it
usually depends on 1. the olive variety 2. climate, rain and irrigation 3.
desired oil quality.
It is obvious that early harvest olive oil is the superior quality but the
quantity is not that much. I would choose early harvest for my own consumption.
Ozgur Akoglu
Aydin/Turkiye


{moderator note - Thanks for the explanation, hopefully it is much clearer now.
All the points you make are very relevant.}
betul cil wrote:

Olive must be harvest green ,because oil qualite
is better than the black and it lasted long time (2
year)





--- SummitTalent@aol.com wrote:

>
>
> In a message dated 12/21/2005 3:05:51 A.M. Central
> Standard Time,
> satzwu@yahoo.de writes:
>
> Which olives, the black or the green, are more
> suitable for the
> production of olive oil.
>
>
> There is no such thing as Black Olives... Black
> Olives are treated or
> De-Bittered for eating- The Black color comes from
> the process. All Olives are
> green for oil.
>
>
>
>
> [Non-text portions of this message have been
> removed]
>
>
>
>




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