Now Forage

Citrus: Depends on species, but universal cues: fruit is heavy for its size, skin is fully coloured for the variety, and scratch-and-sniff gives a strong citrus aroma. Most citrus holds on the tree for months once ripe.

Olive: Harvest time depends on intended use: green olives (October, firm, very bitter — require curing); turning olives (November, red-purple, half-ripe — for oil or eating); black olives (December, fully ripe, shrivelling — sweeter, for oil). All must be cured before eating — never eat straight from the tree.