The Journey of Olives: Harvesting to Curing

Olives are typically harvested from late autumn to early winter. The exact timing depends on the variety and desired ripeness. Green olives are picked earlier, while black olives are allowed to ripen on the tree.

Traditional methods include handpicking or using poles to shake branches. Mechanical harvesting involves tree shakers and collectors. Harvesting method impacts the fruit's quality and the tree's health.

After harvesting, olives must be processed quickly to prevent spoilage. Initial steps include washing to remove leaves, twigs, and dirt, and sorting to ensure only the best olives are cured.

Curing converts olives' natural bitterness into a rich, edible flavor. Methods include brine curing, water curing, dry curing, and lye curing, each imparting different textures and taste profiles.

Brine curing involves submerging olives in a saltwater solution for several weeks to months. Bacteria and yeasts ferment the olives, developing depth in flavor.

Dry curing entails encasing olives in salt for weeks, drawing out moisture. The resulting olives are wrinkled, concentrated in flavor, and often coated with olive oil or herbs.

Oleuropein gives uncured olives their bitterness. Curing degrades this compound, revealing the olive's true flavor. Interestingly, oleuropein possesses antioxidant properties beneficial to human health.

The world's oldest olive tree is over 3,000 years old and still produces olives in Crete, Greece.