<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<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]
>
>
>
>




__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com





**************************************************
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


Visit your group "OliveOil" on the web.

To unsubscribe from this group, send an email to:
OliveOil-unsubscribe@yahoogroups.com

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.


---------------------------------






---------------------------------
Yahoo! for Good - Make a difference this year.

[Non-text portions of this message have been removed]






**************************************************
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











[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Yes I also measured the oleic acidity. Late october 0,3% and very peppery
finish, early december 0,5% and late december 0,3% again. However I would rather
look into chracteristics of the oil for the quality. Obtaining a very fruity and
aromatic oil would be much easier with an early harvest. However the way you
press the oil has also an important role. I pressed the olives in continues
system not allowing water heat higher than 25 degrees in order to maintain its
freshness. Fully ripened olives will not reveal the same chracteristics.

Another point is fall of olives; again speaking of my own grove and
neighbouring worrying about fall of olives would not be a matter as I also very
closely followed it up. As the olives ripened the fall increased. But at the end
of the day when I compared the number of dropped olives to those picked the
ratio is 0,01%. This might be seem as a problem however increased oil ratio
will over compansate the other bid. The problem is not to exceed the time when
number of dropped olives would be a matter of consideration. I also obsorved
that non irrigated olives ripen much earlier and picked as early as November. If
those non irrigated olives were to be left till late december and January the
number of dropped olives would be a real worry.
I think for determining the best time for picking; if olives are irrigated the
oil + water ratio in olives should be closely watched. For non irrigated olives
fall of olives would be an indicator. What I tried this season was to follow it
up by the colour of the olives. I first harvested when olives were totally
green, second when they were changing into dark and when they were almost 95% in
black. But I need to mention my grand dad's advices too.
I will soon upload the pictures I took during the season.
Ozgur Akoglu


Scott Drotman <drotnet@pacbell.net> 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@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]
>
>
>
>




__________________________________________
Yahoo! DSL – Something to write home about.
Just $16.99/mo. or less.
dsl.yahoo.com





**************************************************
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


Visit your group "OliveOil" on the web.

To unsubscribe from this group, send an email to:
OliveOil-unsubscribe@yahoogroups.com

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.


---------------------------------






---------------------------------
Yahoo! for Good - Make a difference this year.

[Non-text portions of this message have been removed]






**************************************************
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











[Non-text portions of this message have been removed]





**************************************************
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



SPONSORED LINKS
Business finance uk Business finance course Business finance online
course Business finance class Small business finance Business finance
schools

---------------------------------
YAHOO! GROUPS LINKS


Visit your group "OliveOil" on the web.

To unsubscribe from this group, send an email to:
OliveOil-unsubscribe@yahoogroups.com

Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.


---------------------------------






---------------------------------
Yahoo! for Good - Make a difference this year.

[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hello all,

There seem to be some misconceptions about this green – black olive
issue.

First, all olives start of green and slowly grow darker as they mature,
how slow their pigmentation changes depends primarily on the cultivar
(the green chlorophylls are replaced by darker pigments mainly
antocianes). Some cultivar turn dark very early while others will only
have a dark color when they’ve long passed optimum maturation.
Fruit color should not be taken as a indicator of when to harvest by
itself, one should always take in consideration the cultivar behavior.

As for the variation of the oil content during fruit maturation, oil
buildup in the fruits generally stops around late summer to early
autumn, from then onward oil yield will only apparently go up, i.e. as
the olives mature the water content will decrease so one apparently
gets more oil per kilo/pound of labored olives, but the quantity of oil
obtained by nº of harvest olives will generally speaking be constant
over time.
This is why a precise determination of the proper harvesting period is
crucial. If one harvests early it will be harder pick the olives from
the tree, because you will need more force to physically detached them
from the branches (this is particularly true for mechanical harvest),
the cost of the oil extraction is higher (you have to labor more
kilos/pounds of olives per kilo/pound of oil produced), but on the
other hand one will have a higher quality of olive oil.
In the case of a late harvest it will be easier to pick the olives and
one gets an higher wield in the extraction, but probably part the
production has already fallen of the tree and the quality of the oil
extracted is lower (this is a very important issue if your orchard is
situated in a place where the olive fly exists).
When determining the harvest date one must take in consideration all
these factors, if your goal is to produce high quality them you must
harvest early, if you intent to produce a lampant oil for refining them
you should harvest late.

As for Mr. Afta Hussain question, I suggest you read the wikipedia
article on olive oil (http://en.wikipedia.org/wiki/Olive_oil), there
you will find some useful information on the subject. If after reading
it you still have questions post them on the group, I’m sure someone
will gladly answer them.

Cheers,

Joao Correia


[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<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]
> >
> >
> >
> >
>
>
>
>
> __________________________________________
> Yahoo! DSL – Something to write home about.
> Just $16.99/mo. or less.
> dsl.yahoo.com
>
>
>
>
>
> **************************************************
> 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
>
>
> Visit your group "OliveOil" on the web.
>
> To unsubscribe from this group, send an email to:
> OliveOil-unsubscribe@yahoogroups.com
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of
Service.
>
>
> ---------------------------------
>
>
>
>
>
>
> ---------------------------------
> Yahoo! for Good - Make a difference this year.
>
> [Non-text portions of this message have been removed]
>
>
>
>
>
>
> **************************************************
> 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
>
>
>
>
>
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
</pre>
</td></tr></table>