The blooming of the almond trees in the Jerte Valley or the changing colors of the beech leaves in the Irati jungle have strong rivals in the Andalusian countryside. this is about Olive veraison, the annual time when olive tree fruits change color. Are you aware of this phenomenon? Learn why it occurs and how it affects the quality of your oil.
What is olive veraison?
The color changing period of olives is Physiological stages of olive growth where a gradual color change begins to occur. If you look closely, olives have a rich green hue during their first stages of development. However, over time they will go Comes in violet and reddish tonesuntil a blue-black appearance is finally achieved.
Now, this isn’t just an aesthetic change. it is a A profound transformation of the chemical composition itself fruits. In other words, in addition to color, there is also craftsmanship Affect sensory properties fruits.
This is because, during veraison, olives lose chlorophyll (the green pigment of plants) and win anthocyanin and other phenolic compounds This gives it its characteristic dark tone. In fact, the veraison period Indicates that the olives have begun to ripen. As you might guess, this has a direct impact on how it performs in the factory and what type of oil will be produced.
When does the veraison start?
If we had to put an approximate date on the calendar for when olives turn color, it would be In most Mediterranean areas, between late September or early October and November. But farming is not an exact science. Like many things, it depends on environment, genetic factors and olive grove management.
For example, meteorological It plays an important role in advancing or delaying olive veraison each season. In cold years, the lipogenesis process may be delayed, while in warmer seasons it may be more “early.” this Olive varieties The impact is also great. As a result, varieties such as Picual enter veraison more slowly and have a persistent green hue, while other varieties such as Cornicabra tend to develop darker colors more quickly. Even in the same olive grove or on the same tree, you can observe fruits at different stages of ripeness. location, of prune or type of crop.
How does the veraison period affect the quality of olive oil?
As a result, many farmers monitor their plantations daily, watching for small changes in the olives’ color transition. please note This process is critical in making decisions about When is the best time to harvest? and subsequent olive oil production. In what sense?
If the olives are harvested during veraison, i.e. at the optimal moment for the accumulation of phenolic compounds, This oil provides a wonderful balance of green fruits, bitterness, and persistence in the mouth, plus it maximizes potency. health properties. This is what is called green, early harvest or premium oil. On the other hand, if harvest is delayed, the oil loses those sensory and health properties; it becomes softer, less spicy, and has lower polyphenol content.
Indeed, he Olive production also different: At the early stage of color change, olives have more water and less oil; as the process progresses, the proportion of lipids increases. Therefore, picking fruit too early may mean lower yields at the oil mill, and vice versa. Did you know that if the olives are green, it takes about twice as many olives to get the same amount of oil as if the olives are very ripe?
No matter what you are looking for, In Spain we have a wide range of olive oils to suit any taste.. Each bottle is the result of nearly two centuries of experience, careful monitoring of olive veraison, and a production process that respects the essence of the fruit. Dare to compare: From richer, delicious extra virgin olive oils to milder cooking options. Give it a try!
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