Different types of olives, distinguished by their color and ripeness, are primarily made through the timing of their harvest, which reflects their maturity level while still on the tree.
The Role of Harvest Timing and Maturation
The key factor in producing various kinds of olives is how long they are allowed to remain on the tree. Olives undergo a natural color change as they mature, transitioning from green to darker shades.
- Color Development: Olives that are left on the tree for an extended period will naturally grow darker, often turning purple or black. A prime example of this is the Kalamata olive, which achieves its distinct dark color by being harvested later in its maturation cycle.
- Ripeness: Extending the time olives spend on the tree also allows them to become "ripe" olives. This indicates a fuller development of their flavor and oil content.
- Varied Maturation Rates: It is important to note that olives do not all mature at the same rate. This natural variation means that they are not all ready to be picked at the same time, allowing for selective harvesting based on the desired ripeness and color. This process allows for the cultivation of green olives (picked early), through various shades of purple, to fully ripe black olives (picked much later).
Essentially, the duration an olive remains attached to its branch before harvest dictates its final appearance and ripeness level, thereby "making" it into a specific type of olive.
