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Olives are the earliest crop known to be cultivated by humans, having been grown and harvested for at least six thousand years. Here in Georgia US we are getting ready for our second harvest. Unlike many other fruits, the different colors that olives come in are due to the ripeness of the fruit, not the variety.
Most olives are ready to harvest when the juice turns cloudy, at the “green ripe” stage in late September. They ripen to an uneven reddish-brown through November, finally darkening to the “naturally black ripe” stage by early December. Olives in this stage have a high oil content and are easily bruised.
The character of an olive oil depends on a number of critical factors: the olive variety and their maturity when harvested, the maturity of the olive trees, how the olives are handled during harvest, and how quickly they are crushed
Of the factors contributing to the production of outstanding oil, one of the most important decisions is the timing of the harvest. Olives can be harvested for oil at varying times during the ripening process from September to as late as February. When olives are harvested early (August through mid-September) they generally yield less oil, and that oil has a deeper green color and a higher level of bitterness and pungency. This is because the olives contain a higher level of chlorophyll and therefore a higher poly-phenol count (up to five times that of olives picked during the regular harvest).
Poly-phenols are the compounds that contribute to the bitterness and pungency of the olive oil and provide many of the health benefits.
Here at Woodpecker Trail Olive Farm we are closely monitoring the ripening stage and perfect date to produce another year of high quality award winning olive oil. Our projected harvest date is September 22, 2020.
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Woodpecker Trail Olive Farm
2437 Highway 121 Glennville GA 30427, US email: info@woodpeckertrailolivefarm.com
REAL REVIEWS FROM REAL SHOPPERS: "Great Olive Oil: We were at a villa in Italy that has olive trees and the owner served us some recently pressed oil from her trees and it was wonderful with a fresh peppery taste. My first-time tasting Woodpecker Trail Olive Oil reminded of that oil in Italy, hard to believe it comes from South Georgia. I recommend this oil for dipping fresh sourdough or Italian bread in or serving with fresh home-grown North Georgia tomatoes in the summer. "
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