THE OLIVE TREE IN WINTER
The olive goes during maturation from green to purple and finally to black or nearly so, while the flesh becomes soft enough. The maturation process occurs gradually and is very slow, especially when solar radiation is lower. The olives must be harvested when fully developed, but before that the fall of the ripe fruit decreases the amount of the olives in the tree.
Only olives that are gathered from the tree (and not the ground) are used for extra virgin olive oil. As winter progresses, the olives are falling from the trees and then become part of the quality "virgin olive oil", but no extra virgin "zero defects" as in the case of our oil SEÑORÍO DE IBROS.
