|(c) Alberto Bullrich 2011|
Table olives, as opposed to those used for oil, need several months of preparation before coming on the market. That's the green ones, which are marinated in a variety of ways depending on the type of olive. Black olives only need 10 to 15 days.
Agricultural organizations are advising producers of the hojiblanca variety to send their crops to the mills for oil production. This, says, José Vázquez of Asaja, could have some 100,000 tons of the table olive market. He adds athat, while the olive oil market is also going through a significant downturn, prices there are better than the table sector. In some cases, as when the harvest is small, there are those who might prefer to leave the fruit on the tree.
"There is only one way out," says Vázquez, "either we produce less or we sell more."