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Producing Quality Raw Olives

For a good quality table olive, a good quality olive is required. The producer should know the olive tree and the quality of the fruit that is produced under favourable conditions, which influences the properties of the olive fruit and plays a major role on the finished product.

The olives have a fleshy body and if bruised while on the tree and after, the physical damage, also the chemical and biological, have a negative effect on the quality of the finished product.

For a quality processed table olive are requirements. A selected good variety must be planted on good soil and in a place with good climate. The olives should be harvested when they are at the right ripening stage and not damaged during harvest and storage.

An authentic variety should be used with the appropriate size and at the right stage of maturity. The best varieties are the Kalamata, Halkidiki and Sevillana. The consumer likes the large olive with the small pit.

The authenticity of the variety is very important. Table olive producers must concentrate on the table olive sector and olive oil producers must concentrate on the olive oil sector, by planting the appropriate varieties.

New producers should examine the available to them technology to meet their production goals. A Mediterranean type climate is ideal for olives. Mild and wet winters and long and dry summers. The Southern Australia has a climate like that.

To determine if a site is suitable for olive growing, the weather patterns are of high importance. Smooth, moist and weed free soil, acts like a heat reservoir.

Prolonged and hot weather stresses out the olive tree and the olive and the table olive is not of great quality.

During pollination, hot and dry winds reduce productivity. Dry summers, reduce fungal diseases and guarantee the ripening, especially when black olives are required.

Water is a very important factor for the growth, process and production of the olives. Olive trees are very enduring to drought, but the production is lowered. Some soils that have been used previously for agricultural purposes, may be insufficient in nutrients and may contain toxic remains, that makes them not suitable for growing olives.

Olive trees like well aired soils which provide their roots the essential oxygen.

Sloping sites have good drainage, but are proned to deterioration. In Greece and Italy many olives are growing in slopes. Cultivation and harvesting are difficult tasks and most are done by people and donkeys.

La Tienda


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