In today’s article is about another of the labors of the field, but in today’s case, related to the world of the olive tree. Today we will talk about olive harvesting.
In our region, olive harvesting begins the first week of November, which is the moment when the olives begin to change color, to a more saturated green or even reddish tones, without ever waiting until they turn black. We do this because it is at this point when the olive reaches the peak of its aromas, texture and colors, which will be reflected in the final oil.
As we do in the grape harvest, in our case, the olive harvest is also manual. This will be done using the traditional method of the region, known as milking, which is based on hanging a basket on the front of the torso of the farmer and dropping the olives into it.
Subsequently, we will take the olives to the mill, where in a matter of 20 minutes they will become oil definitively, by means of the centrifugal method, where a mill will crush the olive, it will pass to the emulsifier, which will beat the mass, and, finally, it will pass to the centrifuge that will separate the stone, the oil and the water.
This is how we obtain our extra virgin olive oil of the Arróniz variety, characterized by its slight spiciness and bitterness, intense color and a tomato or fresh herb aroma.
That said, here ends this article on olive harvesting, next week we will talk about some macroeconomic data and curiosities of the wine world. If you enjoyed this article, we invite you to stop by our YouTube channel, where every Saturday we upload a video dealing with the same topic as here in greater depth. The video related to this article will be released this Saturday.