With the arrival of autumn, the fields are tinged with warm tones and an ancient tradition is awakened: the olive harvest. This process, which ranges from the careful selection of the fruit at its peak of ripeness to the application of advanced technologies, reflects an unwavering commitment to excellence in olive oil production.
This activity takes place once a year. It takes place between October and February in the northern hemisphere and between February and June in the southern hemisphere.
What is olive harvesting?
Olive harvesting is the process of collecting olives from olive trees for the production of olive oil. This annual event is of utmost cultural and agricultural importance.
The harvest becomes a testament to the connection between the land, tradition and the production of the prized olive oil.
When is the best time to start harvesting olives?
Only a part of the olives harvested at the optimum moment will finally be Extra Virgin Olive Oil (EVOO). This happens because the best moment to obtain the oil at a chemical and sensory level does not coincide with the moment of maximum quality. It also depends on a variety of factors such as altitude, whether we want quality or quantity, the point of ripeness, etc.
It is important that the fruit is very healthy at the time of harvest. The choice of this time is a dilemma that has challenged growers for generations. The olives must be ripe enough to guarantee the quality of the oil, but not too ripe to avoid unwanted fermentation.
Selection of tools and traditional technique
Harvesting will always depend on the terrain where the olive trees are located. In non-mechanizable crops, the most traditional way is used, either by hand or with the use of specialized combs that gently caress the branches of the olive trees. This last step requires precision, where careful handling of the nets is essential to preserve the freshness of the olives. In mechanizable crops, machines that gently vibrate the trunk can be used.
Innovation in harvesting
Although tradition endures, the introduction of advanced harvesting technologies adds efficiency to the process. Drones that monitor the fields and specialized machinery are examples of how modernization is integrated without compromising quality.
Transfer to the mill
Once the harvest is finished, the olives are carefully transported to the oil mill, where the olive oil extraction process begins.
The olive harvest is carried out once a year, it is a crucial moment for the production of olive oil in the next year. The best oils are those harvested early, when the olives are at their best. Little by little this process is becoming more mechanized, making the fusion between tradition and innovation much clearer.
