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<pre>Hi,
I'm from Antalya, south coast of Turkey. We have our own olive trees
and also producing olive oil.
As far as I've experienced, the "best olive oil" is relative. And I
mean "very" relative.

I personally prefer 1kg of good quality of olive oil, than 10 kg of
defected olive oil.
And even "good quality" is relative. Some like it green and strong
taste of fresh olives. Some like it yellow and smooth, butterish
maybe, with less fresh aroma. Depends on how you consume it.

As a comman rule, once the olive is picked (or fell) it should be
pressed as soon as possible.
An olive matured on the tree, turned into almost black is still fine
in acidity and taste, as well as oil productivity.
The green ones has less oil but carries the characteristics of the
fruit more. Also incredibly low acidity and beautiful green color.

But I've seen green olives waited a few weeks, look fresh "somehow",
and naturally with a weird smelling low quality olive oil.

Farmers naturally want more olive oil.
Olive oil lovers go for the quality.
Confusing, even for me.

Greetings for all, with best wishes for THE NEW YEAR.

Mustafa Fettahoglu
www.karabelen.com


--- In OliveOil@yahoogroups.com, Scott Drotman <drotnet@p...> wrote:
>
> 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@y...> 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@a... wrote:
>
> >
> >
> > In a message dated 12/21/2005 3:05:51 A.M. Central
> > Standard Time,
> > satzwu@y... 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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</pre>
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