Olive Oil and Tree Rules

Lebanon’s Ministry of Agriculture urged farmers to follow proper practices when harvesting, transporting, and pressing olives in order to preserve oil quality and protect the trees and workers. It recommended starting the harvest when about 50% of the fruit has changed color, and using hand-picking, combs, or suitable mechanical methods. Farmers were also advised to avoid using sticks or sacks and not to mix healthy olives with fruit that has fallen to the ground. The ministry further stressed that olives should be taken to the mill and pressed on the day they are harvested, or within no more than 48 hours. Until then, they should be stored in a shaded, well-ventilated place in a layer no more than 20 centimeters deep. It also recommended using secured ladders to reduce the risk of worker injuries.

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