Updated: May 26
Initially, every olive is green, regardless of the variety. If harvested at this early stage, it will keep its green color. At this time, it contains significantly more bitter substances than when ripe. Metaggitsi Galano and Chalkidiki Green olives are mainly used to produce high quality olive oil. The younger these stone fruits are, the higher their content of so-called polyphenols. These are valuable plant substances and an important quality feature for olive oils. On the other hand, they only contain about a third of the oil content, of which more mature. The production of olive oil requires around three times as many green olives as ripe ones.