The olive fruit contains around 12 – 30% oil by mass, depending largely on cultivar, maturity stage and environmental conditions.
Oil Olives, unlike table olives, are not selected individually at harvest, but instead, individual trees are selected for the degree of ripeness of most of the fruit on them and these trees are picked clean. Trees on which most of the fruit is still green are left for picking at a later date.
The table olive market here in South Africa is just starting to flourish. The solid foundation will support its growth into a successful and valuable industry amongst the new olive producing countries.