• The correct time to harvest depends on the olive variety and the growing area.

In table varieties, the fruit is collected after completing the increase in size and certainly before the “softening” of the flesh and the reduction of the quality characteristics of the fruit begins.

In oil-producing olives, the harvest begins with the change of color from green-yellow to green-violet and scales, depending on the conditions, until the full ripening of the fruit.

  • Olive harvest can be done in a variety of ways, such as manual picking, pitting with long rods or even using motorized pickers.

Wounds created during pruning or caning to harvest the olive fruit when accompanied by rain are very dangerous for infestations of trees from cancer, so pruning and caning of trees in rainy weather should be avoided.

In addition, the injury of the olive fruit during the collection degrades the quality of the oil, especially if the oil extraction is delayed.

For a proper harvest, the equipment is very important:

  • Olive nets-olive tree stakes: necessary so that no fruit is lost.
  • Bags: for clean and safe storage of the fruit.
  • Rodding tools: manual, electric, pulsed.
  • Protective equipment: gloves, hats, overalls for comfort and safety.
  • Chainsaws & pole saws: for cleaning branches before or after harvest.


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  • What should we pay attention to after harvesting?

Good handling conditions for the olives from harvesting to consumption are very important and can significantly affect the quality of the olive oil. Storing the olives for a long time before pressing them at high temperatures and with poor ventilation really messes up the quality of the olive oil.

It is recommended to use durable sacks that allow the product to breathe, preventing the growth of mold fungi. Plastic sacks prevent ventilation, transfer odors and toxic residues (especially when reused) and contribute to the deterioration of the quality of the olive oil. The sacks should be stacked in low piles in a covered, cool, and well-ventilated area until the fruit is pressed.

  • How is olive oil stored and preserved?

Olive oil should be stored in suitable containers, preferably stainless steel or tinplate, in cool storage rooms (preferably at a temperature below 18°C). Light and oxygen can cause serious deterioration in the oil, so the packaging containers should be made of suitable material, opaque, and airtight.

Plastic packaging should be avoided in particular, as it can cause the volatile components of the oil to be retained and its taste and aroma properties to deteriorate. In addition, the storage area must be protected from unpleasant odors (mold, smoke, medicines) that can be absorbed by the olive oil.

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