THE IMPORTANCE OF PROCESSES
During the ripening phase, called veraison, olives change colour several times: from green to yellow, to reddish, to purple, to brown, to black. Each variety has an optimal degree of maturation; extraction during this stage best enhances the oil’s sensory characteristics and achieves the best fragrance and flavour.
Like wine and other natural products, from year to year oil is the result of a number of factors that can affect its characteristics.
An example is the amount of rain that the trees may be exposed to during the season, which can cause significant variations in the bitterness of the product.
In this regard, it is not uncommon to hear terms such as “first cold pressing” or “cold extraction” – two denominations allowed by law that consumers associate to a specific quality meaning.