TY - JOUR AU - Hartmann, H. T. AU - Simone, Marion AU - Vaughn, R. H. AU - Maxie, E. C. TI - Optimum time for olive harvest: Fruit size and texture at harvest have important influence on the quality of black-ripe and green-ripe processed olives JF - California Agriculture JO - Calif Agr Y1 - 1959/10/01 VL - 13 IS - 10 SP - 4 EP - 10 PB - University of California Agriculture and Nature Resources SN - 0008-0845 UR - http://www.ucanr.edu/sites/calagjournal/archive/?article=ca.v013n10p4 AB - Studies conducted for three years, with several varieties of olives, were designed to determine the stage of fruit maturity at harvest that would result in the highest quality of black-ripe and green-ripe processed fruit.