At MARE OLEUM, we are at a very special time of the year: veraison. Although in traditional crops this phenomenon usually occurs in October, our privileged location by the sea allows us to experience an early ripening. In August, our olives begin their transformation, and we prepare for the harvest that will take place in September. This phenomenon is a clear example of how the geographical and climatic environment can influence the extra virgin olive oil production cycle.
What is veraison?
Veraison is a crucial and fascinating period in the olive tree cycle, during which the olives begin to change colour. This process begins with the intense green of the fruit, which, as veraison progresses, transforms into shades of golden yellow and then into colours ranging from violet to purple.
In an olive grove, it is common to observe a variety of ripening stages on a single tree, or even on a single branch. This is due to various factors influencing the development of the olives. The orientation of the tree, the amount of sunlight it receives, the local climate, the distance between trees, pruning practices, fertilisation and irrigation all play essential roles in this process. In addition, the presence of pests and diseases can also affect the ripening of the fruit.
Each of these factors can contribute to some olives ripening earlier than others. For example, olives that receive more sunlight or are in an area with better ventilation tend to ripen more quickly. Conversely, those in shadier areas or with less air circulation may take longer to reach veraison.
Veraison is not just a superficial change; it is a phase of profound internal transformations in the fruit. During this stage, the sugars, which initially nourish the olive and give it a green, grassy taste, are transformed into fats and polyphenols. Polyphenols are natural antioxidants that not only contribute to the bitter and spicy taste of extra virgin olive oil, but are also responsible for its antioxidant and anti-inflammatory properties. As olives continue to ripen beyond veraison, they may begin to lose these beneficial compounds.
An overripe olive may lose some of its polyphenol content, which affects the quality of the oil. In addition, the stability of the oil may be compromised, and its flavour may become milder and less characteristic. Harvesting at the optimum time is therefore essential to preserve the perfect balance between flavour, aroma and nutritional value.
At MARE OLEUM, our attention to detail during veraison is crucial to guarantee the quality of our oil. We carefully monitor the state of ripeness of the olives to ensure that they are harvested at the precise point. Our combination of traditional cultivation and harvesting techniques, together with our modern technology, allows us to obtain an extra virgin olive oil that reflects our dedication and passion.
We invite you to be part of this unique experience at MARE OLEUM. Join us on our guided tours to explore the veraison, the ripening of the olives and the production process in our olive mill. It will be a pleasure to share with you our passion for the olive tree.
