As olives ripen their oil content increases. Unripe green olives contain 10-15% oil (by weight) whereas ripe, black olives contain 20-25%. However, the tradeoff for increased oil is a decrease with ripening of some of the very beneficial antioxidant and polyphenolic compounds that olive oil contains. Argoladi is prepared from mostly green olives harvested early in the season – usually late October and November in Greece.
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