The harvesting of the olive is the agricultural work that means the end of an annual process of cultivation and care of the olive tree. The goal of olive cultivation is to obtain as many olives as possible and in the best possible conditions and quality, to maximize the benefits of the final product.

Therefore, control of the moment of recollection is essential, since it interferes directly in the composition of the oils: the riper the fruit, mayor the loss of aromas and flavors. It also influences the color of the fruit yet that in an early harvest the fruit color is predominantly green.

Early harvesting depends on multiple variables, especially meteorological, although the varieties of olives that need to be harvested also have a great influence, as well as the terrain in which the olive groves are located. Early harvesting can be advanced to the months of October or November.

The two most used traditional recollection methods are:


This method is one of the most ancient ones, the olive picker uses a rod, a stick or a pole, formerly wood, now normally fiberglass, to knock down the olive by hitting the branches of the tree using a technique that tries to damage as little as possible the branch and the fruit.


This method is relatively new if we compare it with the traditional rod. Motorized handheld vibrators are used and accompanied by the beating with a rod. This makes the fruit come off the olive tree more quickly and efficiently.