Olive picking!
While the unique qualities of the Greek climate and soil are seminal to the ultimate quality of its olive oil, so too is the manner in which Greek olives are harvested and crushed. In some places, the olive harvest starts as early as October, when the fruit is still not fully mature. The oil from these green, unripe olives is called agourelaio, (“immature” olive oil). This oil is produced in small quantities and therefore in high demand. It is characterized by a strong peppery taste. Most olives are harvested starting in November, just as the fruit turns from greenish to purple-black. The best time to pick