Curiosity & Insights – 5 things to know about olive’s harvest and extravirgin olive oil production

Extravirgin olive oil

Scritto da Elena Boschini

February 26, 2021

5 things to know about olive’s harvest and extra virgin olive oil production

We have collected some of the most frequent questions about olive’s harvest and olive oil’s production. You have to know that produce extra virgin olive oil makes us proud not only because it has a tasty and harmonious flavour but also because it is a symbol of peasant tradition.

1. In what period do you pick the olives and how long does the collection last? 

For several years we have been starting the olive harvest by 15 October, an optimal period to be able to obtain quality olive oil rich in polyphenols. Until the last week of October, the amount of oil in the olive grows regularly but we prefer not to delay the start of the harvest because humidity or other external factors typical of November risk damaging the entire harvest. The olive harvest takes about 15 days, so we usually finish by the end of October, but the timing depends a lot on the weather conditions as we never work on rainy days.

2. How many olives do you need to make a litre of olive oil? 

It depends on the type of olives, the soil, the time of harvest and the oil extraction temperature (if it is higher, we can obtain more olive oil but with lower quality). Here in Poggio al Bosco the yield usually ranges from 10% to 13%, so for every 100 kg of olive we get from 10 to 13 litres of olive oil. To make a litre of oil we need about 8.5 kg of olives.

3. What does extra virgin olive oil mean?

Extra-virgin olive oil means the oil obtained from the first pressing of olives through mechanical processes, without other processes or chemicals systems, not to cause alterations of the oil and whose free acidity, expressed in oleic acid, is not higher than 0,8%.

4. Do you also use olive’s leaves?

The leaves are not used in the olive oil production process. Many years ago, when the mills did not have great technologies, it could happen that some olive leaves were accidentally involved at the moment in the extraction. Today, however, with the new tools, this no happens. We tell you a curious story about olives’ leaves: it seems that the ancient Romans already used them to combat fever and in general the diseases caused by viruses and bacteria by making infusions with them. The olive’s leaves are rich in active properties against pathogenic microorganisms (viruses, bacteria) and therefore able to defend against infections; in addition, they can support the immune system and have a positive effect on the cardiovascular system. The infusion of olive leaves could be defined as a kind of natural antibiotic.

5. How is olive processing waste used? 

At Poggio al Bosco we prefer to leave the waste at the mill which has the ability to manage it in the best way. They usually do that: the olive pomace (the solid waste separated from the decanter) is often used for animal feed, while the olive pits are used to heat homes and companies mixed with pellets. More recently, some mills have begun to filter and reuse the water used during the process. Nothing is wasted!

If you want to know more, please write us an e-mail or a message on WhatsApp (+39 3928455842) and we will be happy to answer your questions 😄

P.S. Have you ever try our extra virgin olive oil? We suggest you to try it on toasted bread or to dress salads and soups, but also to cook your special dishes. Order now the can you prefer in our online shop.

ultima modifica: 2021-02-26T12:26:23+01:00 We have collected some questions that our customers often take us about olive's harvest and extravirgin olive oil production da Elena Boschini

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