Olive Harvest

First published by RIRDC, February 2005. Authors: Dr Rodney J. Mailer, Damian Conlan, Jamie Ayton. Access first published report here. Reviewed in 2019 by  Dr Rodney J. Mailer, Jamie Ayton. This report details findings through the stages of fruit maturity from soft stone to black olives. It describes the range of factors individually, as well as the relationship with other parameters, which are important for the product to be considered high quality oil. Indicators are provided to identify the time to harvest fruit to optimise particular traits such as oil yield, oil quality, sensory characteristics and good shelf life stability.