When are olives harvested to make oil?

Extra virgin olive oil is much more than an ingredient in the kitchen: it is the result of tradition, effort and connection with nature. But to obtain the highest quality oil it is important to know when the olives are harvested to make oil. Here we tell you all the details.

When is the olive harvest?

The ideal time to harvest the olives varies depending on the type of oil to be obtained. While a seasonal harvest produces greener and more aromatic oils, a later harvest produces riper and smoother oils. Therefore, the balance between ripeness and freshness is key.

In general terms, the olives are harvested between October and January, depending on the variety of olive tree and the climatic conditions of each region. The first weeks of the season are ideal for obtaining early harvest oils, highly valued for their intensity and character.

Late harvesting, on the other hand, which usually lasts until January, focuses on riper olives, resulting in oils with a sweeter and less bitter taste. The choice of timing depends on the objectives of each producer and the desired organoleptic profile of the oil.

Factors influencing olive harvesting

Olive harvesting does not depend solely on the calendar; there are multiple factors that influence this process, among them:

1. Olive tree variety: each type of olive has its own ripening cycle. For example, varieties such as Arbequina ripen earlier than others such as Picual.
2. Climatic conditions: climate plays a determining role in fruit ripening. A warm autumn can accelerate the process, while lower temperatures slow it down.
3. Fruit condition: Growers constantly evaluate the flesh to stone ratio and the color of the fruit. When olives turn from deep green to purplish tones, they are considered to be at their optimum.
4. Destination of the oil: if the objective is a high-end oil (like the ones we sell in our online oil store), rich in antioxidants and with a unique aromatic profile, the harvest will be early. On the contrary, if higher yields are sought, harvesting will be later.
5. Harvesting methods: in many cases, mechanical systems are chosen to speed up the process, but manual harvesting is still preferred by those seeking to preserve the quality of the fruit.

When is the olive harvested at LA Almazara?

At LA Almazara, we have perfected the art of harvesting, guided by a commitment to excellence and respect for tradition. Our harvesting season begins in mid-October and lasts until the end of November, focusing on early harvest olives to guarantee an extra virgin olive oil of the highest quality . extra virgin olive oil of superior quality.

We have long followed a rigorous process that combines advanced technology with traditional techniques. Our experts carefully analyze the condition of the olives, ensuring that each fruit harvested is at its optimum point.

In addition, our olives are processed within a maximum of 24 hours after harvesting, which preserves all their properties. This approach ensures that every drop of our oil retains its characteristic freshness, aroma and flavor.

At LA Almazara, we understand that olive oil is not only a product, but an experience that connects our customers with the land. Harvesting the olives is the first step in this journey, and we do it with passion and dedication, taking care of every detail so that the result is an oil that stands out for its quality and authenticity.

Visit our olive oil museum to learn more about the olive harvesting process. Book your visit here: https://almazaralaorganic.com/entradas-museo-almazara/