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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
</pre>
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<pre>Dear Elizabeth - I would be interested to know who the journalist is who gave
out that ... misinformation. The situation is far more complex and includes
considering the aroma, flavour and yield outcomes required from you crop,
depending onthe variety; taking into consideration the UV rays here which often
turn our olives black when they have not reached the maturity required - and
more. Whoever the journo is, he/she should be encouraged to come to a West
Australian olive grove - preferably several in the different olive regions of WA
where considerations vary; and personally handpick at least 250-300 kgs in about
8 hours in 40 degree heat.
Its amazing what you learn actually in the grove!
Best wishes, Maggie Edmonds
----- Original Message -----
From: embportiere
To: OliveOil@yahoogroups.com
Sent: Sunday, December 26, 2004 1:47 PM
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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<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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<pre>Elizabeth
There is a lot of theory! In my opinion it depends on the olives.....most so
called "dual purpose" olives are simply
table olives.full stop!!
For Frantoio, for example, in Mudgee NSW just before the green olive turns
purple is a very good time for picking and immediate pressing.
( the inside of the olive at this stage is soft and milky white/purple or
white....not clear juice)
It makes a great oil.
The press is also important. Is it capable of doing what it should.
The colour of the oil depends, to a large extent, on the variety of the
olive not the colour of the olive.
Regards
Robert Colquhoun



From: "embportiere" <footsteps@...>
To: <OliveOil@yahoogroups.com>
Sent: Sunday, December 26, 2004 4:47 PM
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
>
>
>
>
>
>
>
>
>
>
> **************************************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> Moderators: OliveOil-owner@yahoogroups.com
> **************************************************
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> Yahoo! Groups Links
>
>
>
>
>
>
>
>
</pre>
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<pre>Thank you Ozgen and Robert for your replies to my query; it's clearer in my
mind now.



Cheers



Elizabeth



_____

From: Robert Colquhoun [mailto:colquhou@...]
Sent: Wednesday, 29 December 2004 10:34 AM
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] When to pick olives for oil




Elizabeth
There is a lot of theory! In my opinion it depends on the olives.....most so
called "dual purpose" olives are simply
table olives.full stop!!
For Frantoio, for example, in Mudgee NSW just before the green olive turns
purple is a very good time for picking and immediate pressing.
( the inside of the olive at this stage is soft and milky white/purple or
white....not clear juice)
It makes a great oil.
The press is also important. Is it capable of doing what it should.
The colour of the oil depends, to a large extent, on the variety of the
olive not the colour of the olive.
Regards
Robert Colquhoun



From: "embportiere" <footsteps@...>
To: <OliveOil@yahoogroups.com>
Sent: Sunday, December 26, 2004 4:47 PM
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
>
>
>
>
>
>
>
>
>
>
> **************************************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> Moderators: OliveOil-owner@yahoogroups.com
> **************************************************
> SPONSOR: http://www.sadoun.com
> Yahoo! Groups Links
>
>
>
>
>
>
>
>







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