It’s been a busy time of year for families and workers in olive producing regions of the Island recently, preparing for the annual Harvest and carefully collecting the olives at exactly the right moment of ripeness. In much of Mallorca it’s a simple but effective process that hasn't changed in decades. Where most of the olives are picked and destined for the table, it is done painstakingly by hand, as so far no one has come up with a mechanical system that doesn't bruise and damage the fruit in some way. This is less of a problem, presumably, for olives that are used in production of oil and headed for crushers and bottles.
Olé for olives from Spain!
Good olive oil is judged by its acidity and the highest quality oil, generally has the lowest acidity levels
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