Ministry of Agriculture Issues Guidelines to Ensure Olive Oil Quality and Protect Trees

With the start of the olive harvest season across various regions, the Ministry of Agriculture called for adherence to good agricultural practices during harvesting, packing, and transport to mills, in order to preserve fruit integrity and oil quality, and to protect olive trees and their productivity in future seasons. The ministry stressed that harvesting is a fundamental stage in the olive production cycle, given its direct impact on the quantity and quality of the oil, as well as on the health and growth of the trees.

The ministry recommended following these guidelines:

1- Choosing the appropriate harvest time: Harvest timing affects both the quantity and quality of the oil; green fruits typically contain less oil but are of higher quality, while oil quantity increases with ripeness, though quality may decline if harvesting is delayed. It is advisable to use a ripeness indicator based on the color change of the fruits from green to purple, beginning the harvest when approximately 50% of the fruits have changed color, achieving a balance between oil quantity and quality.

2- Adopting appropriate harvesting methods: Manual harvesting, combs, or suitable mechanical harvesting tools can be used, ensuring the safety of the fruits and branches. The ministry strongly emphasizes the complete avoidance of using sticks, as they cause damage to the fruits and break new growth, negatively affecting tree productivity in subsequent seasons.

3- Maintaining fruit integrity and freshness: Fruits must not be crushed or injured during harvesting and collection, and harvested fruits should not be mixed with those previously fallen on the ground, to preserve the quality of the resulting oil.

4- Using appropriate containers for packing and transport: The ministry recommends using ventilated plastic crates for packing olives and transporting them from the field to the mill, as they provide ventilation and reduce pressure on the fruits. It also advises against using bags, which cause fruit accumulation, increased temperature, and sweating due to poor ventilation, leading to damage and reduced quality.

5- Promptly transporting and pressing the olives: It is preferable to press the olives on the day of harvest. If this is not possible, the interval between harvesting and pressing should not exceed 48 hours. During the waiting period, fruits should be stored in a shaded, well-ventilated area and spread in a layer no thicker than 20 centimeters to prevent overheating and sweating.

6- Ensuring worker safety: To safeguard workers, the ministry recommends avoiding climbing trees whenever possible, using properly secured ladders, or employing harvesting tools with extendable arms to minimize the risk of falls and injuries.

The Ministry of Agriculture urged all farmers and sector workers to comply with these guidelines, contributing to the preservation of Lebanese olive oil quality, the protection of trees, and the safety of workers during the harvest season.