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<pre>with regard to virign olive oil standards, is there a time (or age)
that is best for the olives to be picked? is there an official
standard? or is it dependent on preference only?
i am under the impression, from information i have received from
Japan, that "premature" olives have more vitamins and antioxidants.
taste and quantity (yield) not being an issue here, is the oil from
young olives healthier?
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<pre>There are many factors that affect harvest time. In practical terms the
best time is any time after the green to yellow change of the olive. At
this point there is significant oil in the olive. after this stage olive
oil content increases but at a slower rate. There are suggested
formulae, but a common test is to squeezem the olive between the fingers
which reveals the oil. From my experiece the mistakes are made by
selecting the wrong varieties. A simple rule - oil varieties are
Koroneiki. Picual, Frantoio types, Leccino, Pendolino and Coratina.
There are others of course. Avoid table olives for maximum oil yield eg
avoid UC13A6, Sevillano, Verdale but kalamatas give reasonable levels of
oil.

Regarding composition - green oil is rich in antioxidants and some
vitamin type compounds compared to yellow oil (black ripe olives).

Stan kailis
Australia
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