Hastings Valley Olives predominately uses mechanical harvesting to remove fruit from our 45,000 trees each year. However to maintain quality in table fruit, these varieties are hand picked and sorted.
Traditionally harvesting of all olives has always been by hand. In very old European groves harvesting was always a family affair. When harvest time came, farmers would rally the whole family with sticks and ladders to get the fruit off.
Today this tradition continues in many parts of the world where the cost of labour is affordable. Unfortunately the down side of this is often a poor quality oil.
To achieve high flavoured quality Extra Virgin Olive Oil the oil from the olives needs to be extracted as soon as possible after the fruit is harvested.
By utilising slow hand harvesting the fruit often sits for days before it is processed. During this time the fruit starts to ferment and builds fats and acids that ultimately exclude the final oil form the Extra Virgin category. Hence, a large percentage of traditional oils are virgin, light and pure as you can see by visiting any supermarket. |