First, the key in the future is preventative measures. Second, how do you mitigate current infestation circumstances and reduces losses?
Although your fruit may no longer be usable for table olive production, it may be usable for olive oil. Olives that will be pressed for oil may have from 10-30% olive fruit fly infestation without a problem unless fruit pressing is delayed following harvest. However, olive oils extracted from olives with high infestation levels are very difficult to commercially classify as virgin olive oils, due to both sensorial and chemical quality parameters.
Damaged fruit that are stored for longer than a few days may have increased levels of acid within them that will alter the flavor of their oil. (There is a direct correlation between acid accumulation and the build-up of microorganisms [e.g., bacteria (Xanthomonas), yeasts (mostly Torulopsis and Candida), and molds (mainly Fusarium and Penicillium)] that develop in damaged fruit.)
The percent infestation by olive fruit fly maggots is not indicative of the amount of flavor change due to microorganisms. Total phenol content in olive oils is inversely related to the olive fly infestation level of the olive fruits.
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