Olives: fundamental elements

The quality of olives is one of the fundamental elements for oil. The composition of oil is influenced by the variety, ripeness, and integrity of the olives. The variety is important for the chemical composition of the olives. The enzimic composition, depending on the genetic code of the olives, yields very different types of oils. The ripening period too is influenced by the genetic diversities. Furthermore, temperature, rainfall, soil, pruning and manuring are topic elements that can vary the ripening time. Olives should be picked as soon as their colour begins to change.

One of the most widespread methods to evaluate the ripening state is the Jéan method, based on the pigmentation state of the olives. The oil quantity in the cells of the olive's flesh reaches its maximum of about 3-4 according to the Jéan index.

The integrity of the olives is another important issue: the picking of the olives must take place before the olives are too ripe. By following this recommendation, the processes of fermentation and mildew, occurring in the stockage period (2-3 days max.), can be easily avoided.

After maturation olives is composed:
50% Water
20-24% Oil
20% Carbohydrate
6% Cellulosa
1,5% Protein
1,5% Ceneri