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It’s Olive Harvest Time!

In Canada, the Fall harvest brings forth a bountiful array of seasonal delights such as crisp apples and vibrant pumpkins, symbolizing the known and loved flavours and colours of autumn.

Meanwhile, on the other side of the Atlantic in Italy, Spain and Greece, this season is marked by a different harvest as farmers focus on the gathering of olives.

The picturesque landscapes of these Mediterranean regions come alive with the annual olive harvest, where generations of families and farmers gather to pluck the precious fruit from ancient groves, infusing the air with the rich aroma of olive oil production.

In today’s blog post we are talking all about olives — where they come from, the various types of olives, how olive oil is made and most importantly, what you can find in our store.

Visit our store, located in the heart of Uptown Waterloo at 150 Caroline Street South (in the Bauer Buildings) or shop online. We carry local products from around the world and have done so proudly since 1967. From pantry staples like pasta and canned goods, fresh meat and cheeses, desserts to home goods and gift baskets and you’re sure to leave our store with a basket full of delicious food for your next gathering. We can’t wait to see you!

Where Do Olives Come From?

Italy, Spain and Greece are renowned for their olive production, with each country having specific regions that stand out for their olive cultivation. In Italy, Puglia, located in the southern part of the country, reigns as the primary hub for olive production. Puglia has a Mediterranean climate, characterized by hot, dry summers and mild winters, which creates an ideal environment for olive trees to thrive. The rolling hills of Puglia are dotted with ancient olive groves, some of which have been cultivated for centuries. The region is particularly famous for its production of high-quality extra virgin olive oil, thanks to the prevalence of traditional olive varieties like Coratina and Ogliarola.

Different Types of Olives

Italy boasts a diverse array of olive varieties, each with its unique flavour profile and culinary applications. Some of the notable olive types from Italy include:

Castelvetrano Olives: These vibrant green olives are grown primarily in Sicily. They are known for their mild, buttery flavour and slightly sweet taste, making them a popular choice for snacking and antipasti.

Gaeta Olives: Hailing from the town of Gaeta in Lazio, these small, wrinkled black olives have a rich, fruity flavour with a hint of bitterness. They are often used in Mediterranean dishes and pasta sauces.

Bella Di Cerignola Olives: Named after the town of Cerignola in Puglia, these olives are among the largest in the world. They are available in both green and black varieties, offering a mild, sweet taste that pairs well with a variety of dishes.

Taggiasca Olives: Cultivated in the Liguria region, Taggiasca olives are small and brown with a delicate, fruity flavour. They are commonly used in Italian cuisine, especially in salads and as a pizza topping.

How Is Olive Oil Made?

Pressing olive oil is a time-honoured process that involves extracting the precious liquid gold from ripe olives. The entire process of pressing olive oil is a delicate balance of tradition and technology, with many variations based on regional preferences and the desired flavour profile of the oil. The resulting product can range from extra virgin olive oil, with its robust flavour and low acidity, to lighter and more refined options suitable for various culinary applications.

Here's a brief overview of how this essential culinary ingredient is produced:

• Harvesting: Olive oil production begins with the harvest of ripe olives. Typically, olives are hand-picked or mechanically shaken from the trees. The timing of the harvest is crucial, as it greatly influences the flavour and quality of the oil.
• Cleaning and Sorting: After harvest, the olives are carefully cleaned to remove leaves and debris. They are then sorted to ensure that only high-quality olives are used for pressing.
• Crushing: The cleaned and sorted olives are crushed into a paste using various methods. Traditionally, large stone mills were used, but modern facilities often employ stainless steel crushers or hammer mills. This process breaks down the olives, including their pits, into a thick, pulpy mass.
• Malaxation: The olive paste is then subjected to a gentle mixing process called malaxation. This step allows the oil droplets to combine and facilitates the extraction of oil from the cells.
• Pressing: The olive paste is pressed to separate the oil from the solid components. Traditional methods use hydraulic presses, while more modern facilities use centrifugal extractors. In either case, the pressure separates the oil from the water and solids.
• Decanting and Separation: After pressing, the resulting mixture undergoes a settling period where oil, water, and solids naturally separate. The oil is then carefully decanted or skimmed off the top
• Filtration: To clarify the oil and remove any remaining impurities, it may undergo filtration. This step ensures that the final product is clear and free from any sediment.
• Storage: The freshly pressed olive oil is stored in clean, dark containers to protect it from light and air, which can cause it to deteriorate. Proper storage helps preserve its flavour and quality.

In Our Store

At Vincenzo’s we are proud to carry exclusive imports of olive oil.

Next time you’re in our store, browse our shelves for the following products, flown in right from Italy:

Montagano Extra Virgin Olive Oil – Estate Extra Virgin Olive Oil comes from Azienda Montagano in Puglia, Italy, where the Peranzana olives are famous for their unique and refined taste.

**An exclusive import for VINCENZO's only in Canada.

Gasull Extra Virgin Oil – Gasull Extra Virgin Olive Oil is made from arbequina olives from Catalonia that are handpicked in November and December and are then cold-pressed on the same day of the harvest at the Gasull Mill in Reus.

And for those seeking the freshest olive oil, Vincenzo’s imports a first pressing of olive oil directly from Spain every December.

Novello Beaujolais Nouveau is the first taste of the 2023 harvest and is rushed by air to our store right after harvest time. This oil is recognized by its green colour and clean, fruity flavour from fruit picked at beginning of this year’s harvest for freshest flavour. Bottled the same day it is extracted, this unfiltered olive juice of Arbequina varietal is only available for sale mid-November to December.

To get your hands on a bottle (or more!) of this special olive oil, make sure you’re subscribed to our newsletter. We will share more details about how you can pre-order in November’s newsletter.

Happy Thanksgiving from Vincenzo's!

At Vincenzo’s, we have so much to be thankful for, but you, our customers, above all. Your unwavering loyalty and trust have been the cornerstones of our success, and for that, we are truly thankful. And every year, we are honoured to be a part of your holiday tradition.

Thanksgiving dinner staples are the heart of a memorable holiday feast, embodying the spirit of gratitude and togetherness. Classics like spiral honey ham, velvety mashed potatoes, and savoury stuffing bring families together in celebration.

Pumpkin pie is a quintessential Thanksgiving dessert, handcrafted with care and filled with the warm flavours of cinnamon, nutmeg, and creamy pumpkin.

Our Spiral Honey Ham is a special Thanksgiving treat, hickory-smoked for up to 30 hours, ensuring tenderness and juiciness. Call us to reserve yours today!