Every year between October and December, olive oil season reaches its peak. In fact, these days, olive farmers are constantly visiting orchards to monitor so called veraison process (invaiatura in Italian).
Veraison literally means change of color which characterizes the ripening process. Olives are drupes: a fleshy fruit, with thin skin and central stone containing the seed. During the ripening process the olives’ color changes from green to black while going through several shades of purple/pink.
An olive harvested too early, when still solid green, would produce an olive oil with a very strong and acerbic taste. On the other hand, if olives are harvested at the very end or after veraison process, the oil tends to have a fatty taste. The colour of the oil is also affected, from dark-green to yellow-green.
Olive farmers will start harvesting the olives when they are in the middle of veraison, before full ripeness.
We estimate that in four or five days at the latest, we will start harvesting our orchards. The season is expected to be abundant and of good quality. However, this is not a guarantee of high quality extra virgin yet!
For excellent quality, it is indispensable to take the integral and fresh harvested olive fruit to the mill. A damaged fruit would cause excessive oxidation affecting the quality of the pressing output.
As per tradition, our customers can start buying our new olive oil at a small discount on the full price. This year we are also offering new packaging. We introduced 500 ml and 750 ml bottles.
For our new customers, that wish to try without committing to a larger order, we are offering 10 half-litre bottles at a very competitive price that includes shipping cost.
To learn more please visit www.oliogorrasi.com.