“Drupa” is the name of the olive, the fruit of the olive tree from which the Extra Virgin Olive Oil is extracted. The buds open up in the spring giving rise to the growth of the shoots, which will continue until late autumn, in various phases more or less rapidly according to the climatic and fertility conditions. There are five vegetative phases.
The five vegetative phases
It is the formation of cluster inflorescences, the little fingers – each of which, although counting up to a few dozen flowers, can bring to maturity a single fruit, except for particularly favorable years – which involves part of the buds. The percentage of flowers that turn into fruit, however, is very modest. This phase, delicate in the olive cycle, does not tolerate temperatures below 10 degrees.
It takes place between May and June, depending on the altitude, and lasts about ten days. The flowers are inconspicuous, with four small white and yellow petals, so that from a distance the olive takes on the appearance of a cream-colored cloud.
It is the phase in which the fruit is formed. Of the numerous flowers, as we said only a small part is destined to attach, being very high the incidence of the abortion of the ovary and relatively difficult pollination. Apart from a few self-fertile varieties, the majority of olive trees are fertilized by cross-pollination entrusted to the wind, and not to insects. Favorable weather conditions are crucial for a good result. As soon as the fruits are attached they begin to increase in weight and size with a regular rhythm until the end of November. Previously, between July and August, there is almost always a premature fall of fruit that can be accentuated by the heat and significantly affect the harvest.
- We are around September, the olive begins the change of color from green to yellow and dark purple.
- Complete maturation
It is reached depending on the Italian regions, in a period between November and March. The olive takes on the characteristic appearance and color of the variety to which it belongs. The degree of ripeness reached by the “drupes” at the time of harvest is fundamental for determining the organoleptic characteristics of the oil, that set of distinctive traits that we will feel at the first taste.
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The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.