The main harvest time of the olives begins in the Mediterranean area in October and lasts to end
January, rarely longer. The harvest is the most cost-intensive part of the olive oil production.
Of the care around the harvest to a large extent the oil yield and those hang approximately
Depending upon region the most different harvesting methods worked satisfactorily: In the steep
Areas must also today still, as eh and ever, which are harvested by hand fruits.
There one cannot use machines, therefore hundreds of men work and Women for weeks in
With the harvest are speed and at the same time most careful treatment of the fruits crucially.
Therefore should at the most two to three days from picking to pressing offense, so that the
optimum quality can be won. Very crucially for the quality of the oil is also the storage before
pressing. Air-permeable are idealcrates or bags. With wronger and to long storage itself
typical can for olive oiltaste errors result in.