Aaron Hartman, MDFunctional Medicine Specialist | Clinical Researcher

The Crucial Timeframe_ Why Speed Matters in Olive Harvesting | Olive Oil Exposed

28 Apr 2025 · 1 min

Watch on YouTube

0:33

Short YouTube segment (Aaron Hartman, MD) explaining that olives must be processed quickly after harvest — crushed and sent to the malaxer soon — to avoid oxidation, rapid deterioration, and spoilage. The speaker compares certain apples that perish within 24 hours to illustrate why some olive varieties aren’t sold fresh in supermarkets.

Chapters

If you don't get those olives to the mill, if you do not crush them within time, they will oxidize, they will sit, they will grow old. An example apples. There's variants of apples that die within 24 hours straight off the orchard or off the tree. And they die so fast that you have to use them. Now there's a reason why you don't see these specific type of olives in the supermarket. They don't last, they die. And same thing with olives, they will die. They don't keep for long periods of time until you cure them. So once they're off the tree, they must be put into the mill and must be be into the malaxer soon.