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Olive Storage

Olives should be relatively firm, and never mushy or visibly bruised. If you’re shopping for olives at a store’s “olive bar,” look for olives dressed in brine, which helps them retain their moisture and flavour. They should also be turned over frequently for freshness. Alternatively purchase olives in a jar.

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Olive Curing

Olives need to undergo a curing process before they’re ready to eat, due to the bitterness of oleuropein. If you’ve accidentally bitten into a raw olive, you are familiar with the bitterness that follows.

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Olive Colours

The colour of an olive indicates its ripeness. The darker the olive, the riper it was when it was plucked from the tree. Olives transform from green to light pink to red and finally black.

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15 Olive Fun Facts

Check out these fun facts all olive lovers should know:

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Monitoring a Comparison of Two Trap Types for Olive Fruit Fly

The Mediterranean olive industry experiences significant losses due to the olive fruit fly (Bactrocera oleae: Diptera: Tephritidae), which negatively affects the production of table olives, as well as olive oil.

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Current SA Olive Research Projects

The SA Olive Industry Association is currently busy with the on-going research of the following projects.

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Follow The Olive: Olive Oil Extraction – Producing High Quality EVOO

To produce a high quality extra virgin olive oil with a fresh and fruity flavour it is essential to use sound fruit and keep all equipment clean at all time.

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Follow The Olive: Olive Oil Extraction – Separation

Olive Oil is extracted from the pulp after malaxation using horizontal centrifuges (decanters) which have replaced the cumbersome hydraulic presses of the previous century.

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Follow The Olive: Olive Oil Extraction – Crushing

The olive fruit contains around 12 – 30% oil by mass, depending largely on cultivar, maturity stage and environmental conditions.

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Follow The Olive: Harvesting Oil Olives

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.

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