All about the olive

2026

Alexis Muñoz

January 16, 2026

On average, it takes 8 to 12 kg of olives to produce 1 liter of olive oil. This yield depends on the variety and the degree of ripeness.
A green-harvested olive contains less oil but a higher concentration of polyphenols, which are responsible for the bitterness, pungency, and antioxidant properties of extra virgin olive oil.
Polyphenols are natural compounds present in the olive that protect the oil from oxidation and contribute to its nutritional benefits.
The color of the oil (from green to golden yellow) mainly depends on the ripeness of the olive and its content of chlorophylls and carotenoids, rather than its quality alone.
A fresh, healthy olive, processed quickly after harvest, is essential to preserve the oil’s aromas, stability, and authenticity.