The key role of time between picking and extraction
- maellesoreau2006
- Nov 9
- 1 min read
Time is an ally... but also an enemy. Between the time the olive is picked and the time it is transformed into oil, every hour counts.
Why? Because an olive begins to oxidise as soon as it is separated from the tree. The longer it waits, the more it loses in freshness, intensity, quality.
That's why we choose ultra-fast processing: within a maximum of 6 to 12 hours after harvest. This reactivity avoids any fermentation, and guarantees an oil with a pure taste, without defect.
The consumer does not see it, but this logistics is demanding: it requires perfect coordination between the harvesting team and that of the mill. It is this race against time that often makes all the difference.
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