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Olive Oil 101: During Harvesting

To make your olive oil the best way possible please take note of the following points during harvesting:

  • Harvest the different cultivars at optimum maturity
  • Ensure that only healthy, insect-free olives are pressed
  • Fruit should be pressed within 24 hours of harvesting
  • Allow the fruit to cool down before pressing whenever outside temperatures exceed 25oC
  • During crushing and malaxing, a few degrees of heat generation is inevitable, and for best results, the paste temperature should not exceed 30oC at any stage
  • Clean the equipment well every evening after processing
  • Clean floors, pipes, buckets and pumps after processing
  • Clean the decanter feeder tube at least once a week

 

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