Selo Olive Oil

From Our Olive Groves to Your Table: The Joy and Benefits of Hand-Picking Olives for Our Customers | Selo Olive Oil Blog

From Our Olive Groves to Your Table: The Joy and Benefits of Hand-Picking Olives for Our Customers | Selo Olive Oil Blog

Have you ever wondered how olive oil is made? One of the most traditional and authentic methods is hand-picking the olives! Let's take a closer look at why hand-picking is the superior method for producing high-quality olive oil.

Hand-picking allows for a more gentle and careful process of harvesting the olives, which are then immediately taken to the press to be transformed into oil. This minimizes the damage to the olives, preserving their delicate flavors and aromas.

Furthermore, hand-picking allows for a more selective process, where only the best olives are chosen. This results in a more flavorful oil richer in antioxidants compared to mechanically harvested olives, which due to bulk processing tend to pick up over-ripened olives.

Hand-picking is also better for the environment as it does not require heavy machinery that can damage the soil, trees, and surrounding ecosystem. It is a more sustainable and environmentally friendly method of harvesting olives.

The experience of hand-picking olives is truly unique and special. It's a chance to connect with nature, be surrounded by the beautiful olive groves and connect with the community of harvesters who work together to gather the precious olives.

Hand-picking is often done by local families or small-scale farmers who depend on the income from their olive crops. By choosing hand-picked olive oil, you can support these communities and help maintain their traditional farming practices.

This helps to preserve cultural heritage and provide economic stability to the region. So, not only are you getting a high-quality product, but you're also making a positive impact on the local community and supporting sustainable agriculture.

This superiority of hand-picking was also confirmed by a recent study in Tehnicki Glasnik, a Croatian scientific journal.

Researchers tested six different harvesting methods and found that olives harvested by hand and processed within 24 to 36 hours oxidized more slowly compared to those harvested by machines or over a longer period of time.

The results showed that hand-picked olives had a significantly lower oxidation rate, resulting in a longer shelf-life and higher quality olive oil. This is because the gentle handling and quick processing of hand-picked olives minimizes exposure to air and light.

So, if you want to experience the true taste of high quality extra virgin olive oil, look for those that are hand-picked, such as Selo's most recent harvest.