The Olive Harvest as the Key to Oil Quality

The olive harvest is a central quality factor in the production of high-quality olive oil. In no other phase do decisions have such a direct impact on taste, freshness and shelf life. The degree of ripeness of the fruit, the method of harvesting and the handling of the olives after picking are decisive for the later oil quality.

Ripeness of the Olive as a Quality Factor

Different Stages of Ripeness

Olives change significantly during ripening. Depending on the time of harvest, very different oils are produced:

  • early harvested olives result in intense, bitter and pungent oils
  • optimally ripened olives provide balanced aromas
  • overripe olives increase the risk of sensory defects

The quality factor olive harvest therefore begins with the precise observation of the ripening process.

Influence of Variety and Location

Not every variety ripens at the same rate. Climate, soil and sunlight also influence the optimal harvest time. Experienced producers adapt their harvest individually to these factors.

Harvesting Methods and Their Effects

Gentle Hand Harvest

  • low risk of fruit damage
  • ideal for high-quality grades
  • high labor input

This method is often used in traditional cultivation methods.

Mechanical Harvesting Methods

  • Stripping devices or shaker machines
  • higher efficiency
  • increased demands on logistics and processing

The more mechanical the harvest, the more important a quick further processing of the olives becomes.

Condition of the Olives After Harvesting

A crucial quality factor of the olive harvest is the condition of the fruit immediately after picking. Relevant are, among other things:

  • Integrity of the Olive
  • single-variety or mixed harvest
  • Signs of pressure marks or pests

Damaged olives begin to ferment quickly and can negatively affect the entire batch.

Logistics as Part of the Quality Factor Olive Harvest

Transport to the Oil Mill

After the harvest, every hour counts. Ideally, olives are:

  • transported in breathable boxes
  • not stacked or squeezed
  • processed on the same day if possible

Interim Storage

If immediate processing is not possible, olives must be stored in a cool, dry and shady place. Long waiting times lead to:

  • Temperature Increase
  • Microbial Activity
  • Sensory Off-Notes

Conclusion: Consciously Control the Quality Factor Olive Harvest

The quality factor olive harvest determines whether an average or an outstanding olive oil is produced from an olive. Those who specifically control the degree of ripeness, harvesting method and logistics create the basis for the highest quality – long before the olives reach the mill.