HARVESTING STAGE

HARVESTING STAGE

Olive fruits are harvested when most of them are black-purplish. They have reached their maximum possible oil content earlier on, but a prolonged stay of mature fruits on the tree seems to help the following oil extraction. This is carried out at the mills, which in Crete is performed solely by mechanical means in low temperatures. After extraction oil is either both packed and shipped according to the customer’s needs or is stored in dry and cool places until packaging for not more than a year.

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