The olive is an important source of vitamins E, A and carotenoids

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For Elia

The minerals and trace elements with which the olive provides us are calcium, copper, iron, manganese and zinc. Nutritionists and doctors recommend consuming two to three tablespoons of olive oil a day.


On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.