It is often said that olive growing has not evolved, that centuries-old methods are still in use. The olive tree is adapted to a climate of little rainfall and long summers in which precipitation is practically nil or of little benefit. The tree responds well to any amount of watering, although the best results are achieved through rational applications. The best time to water is during critical growth stages to favor of new shoots. It also allows the olives to ripen properly in the fall.
The olive tree produces by extracting water and nutrients from the soil and utilizing solar energy to produce photosynthesis. Different types of soil, varieties, the use of the fruit for oil or table olives are all factors that cause variations in the amount of macro-elements extracted by crops. Harvesting is one of the most important operations in olive growing because of the repercussions it has on the quantity and quality of the year’s crop, on the next year’s harvest and on production costs, and it should come as close as possible to meeting the following objectives: fruit intended for oil production must contain the maximum amount of best quality oil; table olives must be at the stage of ripeness recommended for processing as black or green olives; the tree must receive as little damage as possible; and globally the operation must be cost-effective.
Crespo Olives are nutritious, versatile and a must have in every kitchen! High in monounsaturates and low in carbohydrates, they are also an excellent source of Vitamin E! Great for snacking!>
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