Harvest Season

The harvest is one of the most important operations in olive cultivation. This is because, the selection of form and the time of harvest directly affects the quantity and quality of the annual product, as well as the cost of production and future production. The points that require attention is; the fruit has to have the highest value of oil. The acquired oil should be at its best possible quality. Olive trees are required to suffer minimal damage during harvest in order to yield good product the following year.

The best harvest time should be when the amount of oil in the fruit is at its highest. It should be decided by observing the productivity and oil rate in a specific amount of olives. It should also be determined when the trees in some regions have; most of their olives turned pink, when there is one-third green, one-third pink and one-third black olives, and the oil rate in a specific amount of olives.

Harvesting time is significant and the form of olive collection, shortness of the period of obtaining olive oil from olives (pocessing of the collected olives on the same day) and obtaining olive oil from olive are also significant.