Effects of a Harvesting and Conservation Method for Small Producers on the Quality of the Produced Olive Oil

The production of ‘Premium’ olive oil depends in large part on the quality fruit. Small producers see themselves confronted with vast investments and logistic snags when they intend to optimize harvesting. Today, manual harvesting devices promise less damaged fruit compared traditional methods nets while use a cooling room farm is suggested as solution needs be stretched out over several days. inverted umbrella during harvest, together storage up 14 days at 5 °C, was studied for three cultivars (‘Arbequina’, ‘Picual’, ‘Verdial’). Ten parameters produced were examined two consecutive years an extended sensory analysis first year. results underline importance used conservation method extracted oil, although effect size each factor varied time according cultivar. indicate that small financial restrictions can obtain high-quality product following actions shown this work, being able compete terms market, either by combining both or choosing one guarantees best given cultivar specific need consider.