Olives deteriorate during the storage time between harvesting and processing, a problem that harms the quality of the oil extracted from them. Therefore, it’s important to find ways to store the fruit for longer periods that won’t adversely affect it.
Researchers tested the effects of moderate freezer-storage on olives and found the quality of the olive oil derived from them is comparable to the quality of oil derived from non-frozen fruit. Read the full article from Olive Oil Times here.