From Tree to Table: The Life Cycle of Our Olives

Olives are a cornerstone of the Mediterranean diet and a key element of agricultural tradition in many regions around the world. Their journey, from the tree to our table, passes through several stages that require care, expertise, and deep respect for nature. Let’s discover the life cycle of olives, a process that blends tradition and innovation.

Cultivation and Growth of the Olive Tree

The life cycle of olives begins with the cultivation of the olive tree (Olea europaea), a plant that can live for centuries and thrives in Mediterranean climates with hot summers and mild winters. Olive groves are planted in well-drained soil, often on hillsides or terraces to help root development and prevent waterlogging.

The olive tree goes through several growth stages:

• Sprouting and early growth: After planting seeds or young saplings, it takes several years before the tree starts producing fruit.
• Flowering: In spring, the olive tree produces small white flowers, only a portion of which will turn into fruit.
• Fruit set: After pollination, fertilized flowers turn into small green olives that mature over the following months.

Ripening and Harvest

Olives ripen between September and December, depending on the variety and climate. During this time, they change color from green to purple to black. The harvest timing is crucial and depends on their final use:

• Green olives: Picked early for a more intense, slightly bitter taste.
• Black olives: Picked at full maturity, they are sweeter and softer.
• Olives for oil: Harvested when the pulp-to-oil ratio is optimal to guarantee the best quality yield.

Harvesting methods include:

• By hand: The traditional method that preserves fruit integrity but is labor-intensive.
• Mechanical shakers: Tools that vibrate the branches so olives fall onto nets placed on the ground.
• Harvesting machines: Used in intensive cultivation for faster, large-scale collection.

Transformation: From Olive to Oil

After harvesting, olives destined for oil production are quickly taken to the mill to prevent oxidation. They undergo several steps:

• Washing and leaf removal: To eliminate dirt, leaves, and small branches.
• Crushing: The olives are crushed to obtain a thick paste.
• Malaxation: The paste is slowly mixed to encourage oil separation.
• Extraction: Cold-pressing is the most common method, preserving organoleptic qualities.
• Filtration and storage: The oil is filtered and stored in protected environments to maintain freshness.

Extra virgin olive oil—the highest quality product—is obtained exclusively through mechanical processes and has an acidity level below 0.8%.

Storage and Distribution

Once processed, both table olives and oil are packaged for distribution:

• Table olives: Preserved in brine, in oil, or dried depending on tradition.
• Olive oil: Bottled in dark glass or aluminum cans to protect from light and oxidation.

Proper storage is essential to maintain flavor and nutritional value.

From Table to Taste

Olives and olive oil are versatile ingredients found in many Mediterranean recipes. They can be enjoyed in salads, on bruschetta, in sauces such as tapenade, or simply paired with bread and cheese. Olive oil is not just a condiment but a powerful health ally thanks to its heart benefits and antioxidant properties.

Conclusion

The journey of olives, from tree to table, embodies centuries of tradition, innovation, and love for the land. Every step—from cultivation to processing—is essential to deliver a superior product that enhances flavor and well-being. When we choose olive oil or table olives, we bring to the table not just food, but a story of dedication and culture.