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    Harvesting olives, how is it done?


Harvesting olives, how is it done?

The waiting is done. The first olives are ready to be picked and that means all the leaves have been withdrawn. Picking olives is not as simple as it may seem. It requires care, knowledge and attention. Here, you’ll find an article about how it’s done.

All of our olives are picked by hand, which you obviously already knew. When you suggest to our farmers that it can also be done mechanically, they would want to lock you up. Picking the olives by hand is not that easy. You have to know what the perfect, ripe and healthy olive looks like, while keeping your balance on a wobbly wooden ladder. Sometimes shaking the olive tree carefully helps the olives to come of the branches. If they fall out of the tree, it is important that they don’t hit the floor. Olives absorb the smell from its surroundings. If the olive hits the tree, it automatically absorbs the smell of ground. The farmers puts down nets in order for the olives to remain its own smell and it is extremely convenient to pick up all of the olives all at one time. Harvesting is hard work, which brings along great triceps, but is fun to do. And of course also for the kids!

Picking, washing, blowing
Picking the olives by hand means you won’t damage the olive, and you can select the perfectly ripe ones, which is essential for the quality. After the harvest, the olives are blown and washed until clean. This makes sure the small stones, sand or leaves are removed and the damaged olives can be excluded. The beauty about washing the olives, is that water and oil don’t mix and the water can be strained right after.

Process immediately
The olives are processed within six hours after the harvest. The faster you do so, the more flavor remains. Olives tend to oxidate fast, so a fast way of working is essential. The picked olives turn slowly through a passe-vite (you know them, the ones you use for tomato soup), so that the kernel can be filtered and the temperature doesn’t rise too high. After that we use a slow juicer to turn the oil out of the pulp.

Finally, we store our olive oil in a cool and dark place in a UV blocking bottle. This ensures the flavor and nutritious substance remain.

100% natural and organic, which you also already knew! ;-)

Written by - Valerie Molenaar

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