Olive Harvest Season: Tips for High-Quality Oil and Storage
Translated & summarized from Al-Shams by baba
The story in 6 lines · by baba
- Harvest olives and process them within 8 hours for best quality.
- Allow oil to settle for 7-10 days before filtering.
- Store oil in large stainless steel containers away from air, light, and heat.
- Local olive oil production dropped significantly in 2025 due to weather.
- Imported oil and reduced duties have kept prices stable.
- Local olive oil's market share has fallen to 34%.
As the olive harvest season begins in the Galilee and Triangle villages, experts offer guidance on achieving high-quality olive oil and preserving it throughout the year. Key recommendations from the Olive Sector of the Plant Production Council emphasize timely harvesting and processing. The quality and quantity of oil are maximized when olives are harvested at their optimal ripeness, with professional farmers monitoring oil and water content to determine the best picking time. Crucially, the time between harvest and pressing should be minimized, ideally processing the olives on the same day they are picked.
After pressing, the oil should be left to settle for seven to ten days before filtration or transferring to another container to remove water and fruit residue that can cause spoilage. According to the International Olive Council, oil is classified as "extra virgin" if its acidity does not exceed 0.8 percent, a level that can be tested in pressing plant laboratories.
For storage, stainless steel containers are preferred over smaller bottles. It is advised to pour oil from large containers as needed, as spoilage is slower in larger volumes. Minimizing air exposure and keeping the oil away from light and heat in a cool, dark place are essential for preservation.
This year's harvest follows a significant drop in local production in 2025, with output falling to approximately 11,000 tons from 20,500 tons the previous year. The Olive Sector attributed this decline to a warm, dry winter, insufficient rainfall during the flowering stage, and a very hot summer.
Despite the reduced local yield, olive oil prices have not risen due to reduced import duties and the influx of Spanish olive oil. The average price per liter has decreased from 57 shekels at the peak of scarcity in mid-2024 to about 37 shekels at the start of the current year. Consequently, the share of local olive oil in the market has fallen from over 80 percent a decade ago to just 34 percent. Official estimates for the current season's yield are still pending, with growers awaiting confirmation on whether last winter's rainfall was sufficient to offset previous losses.
Read the original at Al-Shams