When are olives harvested?
The olive harvest time is a crucial factor in determining the final quality of an EVOO, as it will depend, for example, on the degree of ripeness.
But, when is the right time of the year to harvest?
The answer is more complicated than it seems, since factors like the olive tree's location or variety will determine the best time to harvest the olives. It is not the same for an olive tree in Jaén as in Valencia, nor for the Arbequina variety as for the Picual, for example.
Likewise, if the olives are to be used for oil, as table olives, or for seasoning, the harvest time will also influence, and this is something to consider carefully.
When is the olive harvest in Spain?
Generally speaking, the olive harvest in Spain takes place from October to February, and the specific month will depend, as mentioned, on where the olive tree is located or the variety of the olive.
Nevertheless, regardless of these factors, November and December are when the harvest is most intense. In this regard, it is important to note that the earlier the harvest, the more intense and aromatic the EVOO will be, although, on the other hand, the yield of the harvest will be lower.
When to harvest olives depending on their use?
When are olives harvested for oil?
The olives for making EVOO are harvested during the veraison stage, when the olives are no longer green but not yet fully ripe, characterized by a color ranging from green to purple.
At this point, it is important to distinguish between harvesting olives for early harvest EVOO, which occurs in October and results in olives with the best flavor and aroma qualities, and harvesting for traditional EVOO production, which takes place in December.
When are olives harvested for seasoning or table olives?
Table olives are the first to be harvested from the olive grove, and typically, olives for seasoning or table olives are harvested between late September and early October, just before the veraison begins, a little earlier than those destined for olive oil production.
When are olives harvested in Andalusia?
With more than 1,900,000 olive trees in both dry and irrigated land, Andalusia is a land of olive trees and exquisite olives, making it an ideal place for the production of olive oil and table olives.
Considered Spain's main production area, Andalusia produces more than half of Spain's olive oil, with the province of Jaén having the largest olive plantations, making it the world's largest producer of olive oil, producing around 40% of Spain's olive oil.
The olive harvest in Andalusia takes place from mid-October and can extend until December, due to the climate and soil characteristics of this area that allow the olive to reach its ideal ripening time during this period.
At Olivarte we have the largest collection of Picual EVOO from Jaén, which is a real attraction for lovers of gastronomy in general, and of EVOO in particular, standing out for its characteristic yellowish-green colour and unmistakable, pleasant and delicious aroma.
How to harvest the olive?
Now that we know when the olives are harvested, let's look at the different types of olive harvesting, which will vary depending on the type of olive grove, which can be traditional intensive or super-intensive.
- Vareo:
Vareo is the traditional method, which consists of beating the branches of the olive trees with sticks or poles, and is still in use today, with the difference that at first wooden sticks were used and, nowadays, fibreglass or plastic ones are preferred.
The purpose of ‘vareo’ is to make the olives fall on cloths or bales placed on the ground to facilitate harvesting. However, some olive growers prefer other techniques, as they believe that thinning can damage the branches and affect new harvests.
- Milking:
This method involves harvesting the olives by hand, one by one directly from the tree. Although it is a laborious and costly process, it allows the maximum yield to be obtained from the fruit and keeps the olives intact and undamaged.
- Branch or mechanical vibration:
This is a more advanced and innovative method, in which specific machinery is used to shake the branches and make the olives fall. In most cases, a mechanised gripper is used which surrounds the trunk of the tree and, driven by a tractor, causes the necessary vibration to dislodge the fruit.
- Automatic harvesters:
Finally, there are the automatic harvesters, which are used in intensive plantations, where the olive trees are perfectly aligned and measured, allowing a quick and efficient harvest, fully automating the process and optimising the time and effort required.
Now you know all about when to harvest the olives, a really important process that will directly influence the final quality of both the oil and the table olives or olives for dressing.