Olive Press Central Otago

Hi all

Just an update on where we are at this season - we are finding the fruit is taking longer to ripen, thanks to the cooler season to date. The fruit we have processed is lower in yield - we are getting less than 10% oil extraction in a decent amount of pressings to date..

So...if you are heading abroad or have pickers locked in and you want to press your olives as you've arranged - go for it, just a couple of days ahead let us know when you're dropping off as normal.

If you are more flexible with your schedule and you can wait - we would suggest doing so - as you will benefit from getting more oil for your fruit.

We haven't even started picking yet for Ollie's Oil :) - and aren't concerned, the weather in the next 10 or so days looks good/warmish - not too frosty, we can extend our closing date if needed.

Do you know about the squish test? If you can easily squeeze an olive between your fingers and get milky white "juice" from it - they are ripe, good to go. If you're not getting anything or having to push really hard to get "juice out" they aren't ready, and you won't get much oil - better to wait..

Thanks!

Frosted olives