Late harvest olive is harvested when black and perfect. Waiting more time in the winter season for picking means that olive fruits might have little bit oil but adds to risk that olive fruits could be spoiled or damaged by snow. The late harvest olive or the winter harvest olive is riper so, just like other ripe olives, it has light, calm taste with small bitterness as well as more floral tastes. Taste notes of apple, melons, apple, bananas, perfumy, rotund, buttery, soave, sweet and spicy are used often.
Farming technology has progressed to enhance the use of the area for producing olive fruits in Spain. Around75% of the farms is for conventional cultivations, which include more costs; around 23% are intense cultivation, with low costs of late harvest olive; around 2% are new intensive cultivation that need more financial commitment. Once the olives are harvested, then the olive should be kept into most favorable conditions for preventing the worsening of the olive fruit. That is why the late harvest olive is classified in the terms of their particular condition. This is how the best extra virgin olive oil has been obtained.
The latest technologies are also the part of production process of the late harvest olive. In these days, conventional techniques are usually combined with the latest technologies and new machineries. This is also significant to have tasting panel for classifying the late harvest olive oil in accordance with the sensorial characteristics as well as parameters for example peroxide index, acidity and so on. Hand harvesting method is very helpful for maintaining the exact essence and characteristics of the olive oil.
The trees of olive start to generate olives between age groups of 5 and 10, attaining adulthood at around 20 years. Just after 100-150 years, the manufacturing of the late harvest olive starts to decrease. Age of olive tree impacts only the amount grown, not the oil quality. Along with the olive is not linked with diversity, but to level of its ripeness. The late harvest olive is natural in the starting, switching dark black as they mature. The olive blooms in the spring season, with the olive fruits modifying from a natural shade to dark until the starting of the winter, when olives are collected. Harvesting could be done using hand, reaching tree with a versatile rod so that the olives fall onto ground, or by using the technical oscillations.
The late harvest olive is taken to olive oil mill. The olive fruits must be free from stones what might cause the skin breakage or chafing. In addition, heat should be avoided for preventing the fermentation. For ensuring the oil quality, the olive needs to be processed in around 24 hours just after being collected. For ventilation, leaves of the olives should be separated, after undergoing the quality selection; late harvest olive is washed thorough running water. It is known that air, heat or light can affect the olive oil. That is why this should be reserved in the closed container, the temperature of the room and the sunlight should be perfect.