Olive harvesting is one of the most delicate and crucial moments in the production of quality extra virgin olive oil. Choosing when and how to harvest means determining not only the yield, but above all the aromatic profile, taste, and nutritional characteristics of the oil.
The ideal period for harvesting generally ranges from October to the end of December, but it can vary significantly depending on the territory, climate, and cultivar. The goal is always the same: to obtain the best possible yield without compromising the final quality of the product.
To identify the right moment, it is essential to know the three main stages of olive maturation.
From oil formation to ripening: the olive stages
The first stage is oil formation. At this stage, the olive is an intense green, the pit hardens, and the fats that will form the oil begin to develop. Generally, this phase runs from the second half of August to mid-September.
With the progressive change in skin color, the veraison phase begins, which varies depending on the cultivar. The olive increases in volume, becomes softer, and takes on purplish tones. It is at this moment that oils with a more decisive character are obtained, with fruity, bitter, and pungent notes, particularly appreciated by connoisseurs.
True ripening, on the other hand, is recognized by an intense purple skin. The fruit has completed its development, and from these olives, more sweet and smooth oils are obtained, also ideal for direct consumption.
The risk of over-ripening
Waiting too long, however, can be a mistake. When olives pass the optimal ripening stage, the pulp becomes excessively soft, the color tends to brownish, and the fruit begins to lose its chemical and organoleptic properties. At this stage, olives can fall spontaneously, and the oil obtained from them is of lower quality.
For this reason, timing in harvesting is fundamental: every extra day on the tree can significantly affect the final result.
How harvesting takes place
Olive harvesting is also the longest, most demanding, and most expensive phase of the entire production process, accounting for up to 50% of the total costs. It is not surprising, therefore, that over time increasingly efficient technologies have been developed to facilitate this step.
Today, electric harvesters are very common, an evolution of the traditional sticks used in the past. These tools allow the olive tree branches to be shaken, causing the olives to fall onto the nets positioned at the base of the tree.
The nets, improved over time in both materials and shape, remain an essential element: they prevent the dispersion of the fruits and allow for faster and more orderly harvesting.
Attention to olives fallen to the ground
If spontaneously fallen olives are also collected, it is essential to act as soon as possible. Even just one day of waiting can increase the risk of contamination from fungi, insects, and microorganisms, compromising the quality of the oil.
Every stage of harvesting, if carried out with care and attention, contributes to creating an oil that tells the story of the territory, the labor, and respect for the raw material. And it is precisely from these seemingly invisible choices that the difference in taste is born.