Some labels make a point of saying that the olive oil was made within a short period of time after harvesting. Why would this be important?
One of the most critical factors in making high quality olive oil is the time that elapses between harvesting the olive and extracting its oil. The greater the elapsed time, the greater the probability that the resultant oil will have an off flavour. The defects that can arise from delays in harvesting are called fusty, musty, and winey. Ideally, olives should be processed into oil within 24 hours after harvesting.
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