Age: 1 year
Plants 1 new Olive tree
CO2 absorbed: 150 kg/year
Evo oil included:
Introduction – Olive Ripening
September is almost over, and in our olive groves you can already sense that a truly special time is approaching: afterveraison comes the ripening of the olives.
It’s that time of year (for us, and we hope for you as well) filled with anticipation and care, when every detail is crucial to ensuring a bountiful, high-quality harvest.
Soon, the skilled hands of our farmers will begin harvesting the fruits of a whole year’s labor, transforming them into the prized olive oil that is at the heart of OlivaMi.
But what exactly happens to our olive trees during this phase?
The olive ripening process: from a hint of green to deep black
The ripening of olives is a fascinating and complex process that begins with small green fruits and culminates in a range of colors that spans from green to dark purple and on to black.
This change is not merely aesthetic; in fact, it reflects profound transformations within the fruit: as olives ripen, they accumulate oil, losing some of their water content and becoming enriched with those precious polyphenols that give our oil its unique flavor and exceptional nutritional properties.
Each olive variety has its own ripening cycle. Some reach full maturity sooner, while others take longer.
That is why our experience allows us to closely monitor every single tree, waiting for the exact moment when each olive is ready to be harvested. Harvesting must not take place too early or too late in order to ensure the highest possible quality.
Harvest Time: A Matter of Timing
The timing of the harvest is, therefore, crucial. The olives must be picked when they have reached the right balance between ripeness and oil content, without compromising the aroma and freshness that characterize our oil.
This is a process that requires care, attention, and, above all, good timing. In the coming days, our olive groves will see the start of this delicate process, which is carried out by hand to best preserve the quality of the fruit.
Toward Olive Oil Production
The harvest that is about to begin marks the end of one natural cycle, but alsothe beginning of another: the transformation of the olives into our precious oil.
After harvesting, the olives are immediately transported to the mill, where they are pressed as quickly as possible to preserve all their organoleptic properties. It is at this moment that the commitment, passion, and dedication we put into caring for our olive groves translate into an oil that tells a story of quality, tradition, and respect for nature.
Every drop of our oil embodies the sun, the earth, and the air of our land, as well as the passion of those who deeply love this craft.
The wait is almost over
As we prepare for the harvest, we’d like to remind you that this year, once again, we’ll be hosting another edition of OlivaMi’s most anticipated event:“RACCOGLIMI.”
Stay tuned to find out what we have in store for you this year—and, most importantly, the dates of the collection days.
We invite you to share (even if it’s a little early) the excitement of this moment with your friends, because the result will be, as always, a unique sensory experience!
P.S. We’d also like to remind you of another very important detail that shouldn’t be taken for granted: during the harvest season, after the first pressing, we’ll begin shipping the oil to all our “adoptees”!
