The fruit of the olive tree is olive or olive, it is formed by skin, pulp and bone. The olive has a maturation period of 7 to 9 months, however, its harvest is not done specifically when it has reached its full maturity since depending on its degree of maturation it is used for different purposes.
The olives
The green or table olives reach maturation between October, November and December, however, it is recommended to collect them before, during and after ripening if it is in order to obtain pickled products in different degrees of maturation.
As for the fruit of the olive tree, the olive oil when you want to obtain virgin olive oil of green fruit, the olive is harvested before its complete maturation and looking for the least damage to the fruits since that determines the quality of the oil.
The truth is that the collection or extraction of the fruit of the olive tree is done with different techniques such as: milking, is based on the harvest of the fruit manually when it is for table olives and virgin olive oils of the highest quality and that the damage of the fruit is avoided.
Varear the olive tree
The vareo, is based on tearing the olive tree by shaking and hitting the branches of the olive tree with a stick, is a technique not recommended because it usually causes a lot of damage to the branches but is very productive due to the speed of collection; and the extraction with vibration, is done with self-propelled vibrators, vibrating clamps coupled to the tractor or with motorized hand vibrators.
It is important to have an effective collection technique when the fruits fall on the ground to avoid the loss of quality since, when in contact with sand, stones, dust and other impurities, the degradation and loss of the fruit is promoted.
