Today we will learn about the production stages of Extra Virgin Olive Oil, the techniques and the process for its production, having Italian Tradition given you a little introduction about its main characteristics and nutritional properties just last week.

Stage 1: olive harvest

The chemical and compositional features of the olive change sensibly during maturation. The maturation stage is influenced by the variety, soil, climate and cultivation practices. The best moment to harvest them, both in terms of quality and of organoleptic and nutritional characteristics of the oil, is when the fruit changes color (veraison).