The cultivation and harvesting techniques of olives
A factor on which humans are able to affect to obtain a good or bad quality product is represented by the cultivation techniques. For example, our experience leads us to affirm that, with the prescribed times and distant from the harvest, the correct use of good anti-parasite defenses is certainly good practice. It is essential that the fruit arrives intact to the pressing. This is an essential prerequisite for obtaining a product with low levels of free acidity and peroxides, as well as with good organoleptic characteristics.
The Harvesting techniques also play a very important role in obtaining or not a good product. For what we have said before about the need of olives integrity in order to obtain a quality product, it is clear that we have to prefer non-intensive harvests and moreover it is necessary the olives have to be storaged in ventilated places, inside plastic and perforated boxes not too much large. For the same reason, the milling must take place within a maximum of 36 hours from harvest since, even if well stacked, after this period the fruit naturally tends to degrade, helping to lower the quality level of the resulting olive oil. In addition, early harvests, with not fully ripe fruit, increase the green notes and aromatic characteristics of the oil and lead to a greater presence of phenolic substances, those famous natural antioxidants that do so much good for our body.