Olive Oil Tin Prices Reach 120 Dinars

Al-Taj News – Taysir Al-Najdawi, head of the Jordanian Association of Olive Press Owners and Olive Oil Producers, revealed a noticeable slowdown in demand at olive presses with the start of the olive pressing season, coinciding with a decline in the oil content of the fruits, according to preliminary pressing results at many presses.

Al-Najdawi explained that the season began gradually, but the decline in the oil content of the fruits during the current period is largely related to their not having reached the appropriate stage of ripeness, which requires giving them more time before beginning to harvest them, for a period ranging from ten days to two weeks, helping them complete their ripening and improve the oil yield extracted from them.

Al-Najdawi pointed out that the degree of ripeness of olive fruits varies from one region to another depending on geographical and climatic conditions. He explained that the gradual change in the color of the fruits from green to purple and then black is one of the indicators farmers use to monitor the stages of ripeness, while taking into account differences in varieties and their ripening times.

He explained that the olive presses have begun receiving crops from areas where the fruits have already ripened, including areas where some varieties ripened early, while other areas still need more time before harvesting can begin at an appropriate stage.