The countdown is on. Olives in the ripening stage: at this stage the color of the olive goes from green to purple. This is the most popular harvest time because the oil obtained from it has the best aroma and flavor. Initially, every olive is green, regardless of the variety. If harvested at this early stage, it retains its green color. At this time, it contains significantly more bitter substances than when ripe. Green olives are mainly used for the production of high quality olive oil. The younger these stone fruits are, the higher their content of so-called polyphenols. These are valuable active plant substances and an important quality feature of olive oils. In contrast, they contain only about one third of the oil content of those fully matured. For the production of an early harvest olive oil about three times as many green olives are needed as for ripe olives. Our motto: quality instead of quantity. . . . . #greenolives #evoo #ulivi #olivegrove #extravirginoliveoil #italianoliveoil #casaliva #organic #lakegarda #tignale #organicoliveoil #harvest22