The harvest traditionally spans from September to January depending upon whether the olives are picked green or ripe. The green olive and the black olive are, in fact, one in the same fruit. The color is simply testament to its ripeness. The earlier green olive is extremely fragile and great care must be taken during harvest in order to maintain its integrity. The smallest ones are cold-pressed into olive oil
The larger olives are reserved for the table. Finally, as the climate gradually becomes drier, the black olives are picked. Harvesting these olives is an excepltionally delicate process and precautions are taken to avoid all contact with the ground. Of course, all olives are not the same. As with wine, their character is determined as much by the age-old techniques used to prepare them as it is by intericacies of the soil and climate unique to their growing region.

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