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<pre>I am not saying pick your olives green. I know it might seem like
that but I am saying pick them when they are ready and don't worry if many
of them are green.

Over the last ten years I would guess (I have not recorded any
figures) that our Leccino would average about 90% coloured when ready and
Frantoio about 50%. There is variation from year to year. Fruit missed at
harvest can still be green at pruning time on the Frantoio.

Modern research in Umbria has confirmed the traditional picking
date is near enough to the point of maximum yield for the commercial
grower. Oz and NZ need research to establish equivalent traditional dates
for each district.

Cheers Brian Chatterton.
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<pre>Quite so. Today I did a small pressing of a mixture of Verdale - about 50%
coloured from green - and feral/wild fruit of unknown parentage - mostly
black. Results, weight for weight was about 18%. The fruit was equally
mixed by weight.

Oil was fiery to the back palate, apple/grass nose and a lovely colour (who
wants to know about the colour! I do because it is aesthetically pleasing if
nothing else).

> I am not saying pick your olives green. I know it might seem like
> that but I am saying pick them when they are ready and don't worry if many
> of them are green.
. Oz and NZ need research to establish equivalent traditional dates
> for each district.
>
>
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