The harvesting of olives can be counted among one of the oldest traditions related to olive culture. In Liguria, this usually takes place between the months of October and November, thanks to the use of classic or more modern techniques; whether one chooses the more traditional route or the more mechanized one, the harvest consists of shaking the branches of the olive tree to make the drupes fall onto the nets previously laid on the ground. Let’s try to understand in detail how it takes place and all its secrets.
Olive harvesting, when is the right moment?
As we specified above, the harvest must be carried out within a precise timeframe: in fact, before thinking about which technique to adopt it is necessary to understand when the right moment is to detach the olives from the branches, that is, when they have reached the right level of ripeness.
It takes a lot of experience to understand when the ripening of the olives has reached its peak and unfortunately, there is no universal rule that establishes when this occurs. In fact, the most opportune moment for harvesting can vary based on different factors, such as the area in which one is located and the variety of the olive tree.
It is possible, however, to identify empirical indicators that help to understand when the olive harvest can begin:
- when the skin of the olives has reached its typical pigmentation
- when the plant is in its last drop – early and abnormal dropping of the fruits – of the olives
If the harvest is carried out at this moment, the oil obtained from the pressing of these fruits will be of superior quality and with valuable organoleptic characteristics.
By respecting these two simple rules, the oil produced will be more suitable for preservation and the olive tree will not exhibit the “alternation phenomenon” which involves a year of abundant olives followed by a year of poor fruiting.
Although these two pieces of data are fundamental, it can sometimes be difficult to understand whether the most opportune moment for harvesting has arrived or not. In Liguria, olive harvesting generally takes place between September and November, although due to recent climate change, it can extend until January.
But now let's analyze the techniques used for the collection.
How is the collection of olives done?
As we mentioned earlier, the collection of olives can be carried out using traditional or more modern methods and the decision to opt for one or the other essentially depends on two factors:
- the quantity of olives to be collected
- the working times that must be respected
The techniques for collecting olives are mainly four:
- hand-picking, done by hand
- shaking, with wooden sticks or electric beaters
- combing, by hand or electric
- shaking, using agricultural machinery
The hand-picking
Hand-picking consists of the manual collection of olives directly from the tree; this method avoids damaging the drupes but is undoubtedly longer and more laborious. It is the most suitable system when the olives are intended for fresh consumption, because through hand-picking the fruits do not show bruises that would affect their price. Usually, tarps are placed under the tree, which are meant to collect the riper olives that can fall with just a touch. In this latter case, however, the olives must be placed immediately in jute sacks to prevent them from rotting in contact with the ground.
The shaking
The 'shaking involves hitting the branches of the olive trees with long wooden sticks, or poles, to make the olives fall onto the tarps on the ground.
A definitely faster method than hand-picking, but it has some drawbacks:
- the branches can break or be damaged more easily, especially the younger twigs
- there is a risk of bruising the olives
This method must be carried out by someone with experience so that they know how to make the drupes fall without damaging them.
The combing
It consists of passing a large wooden comb through the branches to detach the olives so they fall onto the nets, from which they are then collected by hand and placed in baskets or jute sacks.
Combing, like beating, causes more damage to the branches and olives, which is why over time it has evolved into mechanical combing, which significantly reduces working time and does not damage the plant.
An essential step when using this system is the cleaning, that is, the separation of healthy olives from rotten ones and from the foliage.
The shaking
The shaking is performed using a mechanical arm installed on a tractor that literally shakes the tree, its branches, and causes the detachment of the drupe.
The olives fall onto the nets placed under the plant without being bruised.
If the shaking is done at the right moment, when the olives are at the peak of their ripeness, the detachment occurs naturally and easily, and the harvest will be more than satisfactory.
However, shaking has its limits: it must occur on plants with a single trunk, spaced a certain distance apart to facilitate the passage of the tractor.
The olive harvest, a crucial moment
The olive harvest is certainly one of the most complex and difficult phases of the entire oil production chain.
As we have seen, it is very important to identify the right moment for the harvest, which only an experienced eye can accurately determine.
Furthermore, it is necessary to know choose the best method based on the type of cultivar, the soil, and the use of the olives, in order to obtain a quality product.
Thus, the harvesting method, the degree of ripeness of the olives, and their health status determine the final quality of the oil produced.
For us the harvest of the olives is a crucial moment: thanks to the experience gained over time and the knowledge passed down from generation to generation, we are able to recognize the best moment to start the olive harvest. As a harvesting method, we have chosen the use of electric beaters and poles.
The olive harvest is just the first of a long series of steps that lead to the production of a high-quality extra virgin olive oil that is healthy, genuine, and exquisite. Try it to believe it!