The ripeness of the olive at the time of harvest plays a crucial role in determining the oil’s organoleptic properties—the set of characteristics perceived by the consumer from the very first taste. Fully ripe olives generally produce golden-yellow oils with low acidity. However, if left to ripen further, acidity levels tend to rise. In contrast, the characteristic green hue of olive oils from Italian regions like Tuscany or Puglia—rich in chlorophyll—is often a sign of early harvesting.

Several factors significantly influence the quality of the resulting extra virgin olive oil: the degree of ripeness, the harvesting method, storage conditions, transport, and the time that passes between harvest and milling.

Even after proper harvesting, it is essential to transport the olives with great care and deliver them to the mill as quickly as possible.

The weight of piled olives during transport can crush those at the bottom, leading to bruising, mold growth, and the onset of fermentation. To prevent this, olives should be transported in well-ventilated containers and processed without delay.