Olive oil and its production requires more skills than say winemaking because of the same tree can get different types of oil. It is also important to take account of technological rules, because certainly bitter olive oil is not appetizing to anyone. In the past it was very important that the home will always have olives in olive oil, as they can from them anytime freshly pressed oil, often oil is too long waited become rancid and inedible.
For the quality of olive oil, it is important to properly tackle already harvesting. Olives are on view looking very durable fruit, and it seems that it is not very important, or tear when it is technologically mature, or maybe a little rush, or even wait. Time collecting olives can also stretch from September all the way until May, but the olive oil less quality.
As with any other fruit, we must also take into account the olivine its technological maturity. It is true that the use of olives and of course the desired flavor je monte oils dictate the time of collecting the fruits. Green olives to invest tear in September, they contain relatively little oil. Olive oil, obtained je monte from olives is such a strong green color and intense bitter taste. Astringent taste and pungent smell with subsequent shedding vintage, color transition from green to yellow, which means that depending on the time of harvesting olives olive oil produced on its aroma.
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