The best period for harvesting olives varies depending on various factors, but generally occurs in the month of October. However, some producers prefer to bring forward the harvest to the end of September, especially in the presence of particularly favorable climatic conditions. It is crucial, however, not to exceed the November 30th deadline to ensure optimal quality of the final product.
The choice of the ideal time for harvesting is influenced by multiple elements, including the specific climate of the region, the type of soil on which the olive grove is located and the variety of olives grown. These factors play a fundamental role in determining the optimal ripening period of olives.
Freshly produced extra virgin olive oil stands out for its particularly intense flavor and pronounced tingle, characteristics indicative of freshness and the presence of beneficial nutrients. This tingling is due to polyphenols, antioxidant compounds that give the oil its healthy properties and which tend to decrease over time. To obtain one liter of quality extra virgin olive oil, on average 15-16 kilos of olives are needed. It is essential that milling, or the process of extracting oil from olives, takes place within 24 hours of harvesting. This short time interval is crucial to preserve the organoleptic and nutritional qualities of the oil.
In this section we offer you for sale a selection of the best Italian extra virgin olive oils produced in the latest olive oil campaign. These oils were chosen for their excellence, deriving from careful harvesting and processing of the olives, which respect the most rigorous criteria of quality and authenticity
