The olive green harvesting: what is it and how does it influence EVOO?

In the world of olive oil, every detail matters, and today we want to talk about a moment that marks the beginning of everything we stand for at Olivarte. We are referring to the green harvesting of the olive, a decisive phase that makes the difference in the quality of extra virgin olive oil. That moment when the field changes color and the scent of fresh grass fills the oil mills.

But really, do you know what green harvesting of the olive is and why it is so crucial for the final quality of EVOO? In this post we are going to explain it to you clearly.

What is green harvesting and what does it mean for the olive grove?

The definition of green harvesting refers to harvesting the olive while it is still green, that is, before the ripening process (when the fruit changes color to purple or black as it matures) begins.

The meaning of green harvesting goes beyond a simple agricultural task; it is a statement of intent. Traditionally, this term has been closely associated with table olives, but in the production of high-end Extra Virgin Olive Oil (EVOO), green harvesting is the fundamental pillar. 

By harvesting green olives, we seek to capture the fruit at its peak freshness and aromatic intensity, sacrificing quantity in favor of exceptional quality. 

Green olive harvesting season

The green olive harvesting season is not a fixed date on the calendar, but depends entirely on the weather each year, the variety of olive (Picual, Arbequina, Hojiblanca...) and the geographical area. However, generally, the green olive harvesting season usually takes place between late September and mid-October.

We could say it is a race against the clock. The farmer must observe the fruit day by day to decide when to harvest the olive at its ideal moment. Because if we harvest too early, the yield is much lower, while if we are late, we lose those highly valued herbal notes.

Harvesting green olives, a very delicate process

The harvesting of green olives requires special care. Since the fruit is still very firm and strongly attached to the branch, the process must be delicate to avoid damaging either the olive or the tree itself.

At Olivarte, we greatly value work that respects the integrity of the olive tree, something that perfectly complements maintenance tasks, such as, for example, knowing how to prune an olive tree to ensure that light reaches each fruit properly.

During the green harvest, methods that minimize impacts are used, since any bruise on a green olive can start an oxidation process that would ruin the sensory profile of the resulting oil.

Advantages of the green harvest

Many people wonder: If it is harder to harvest and the fruit produces less oil, many ask themselves what are really the advantages of the green harvest. The answer lies in the chemical and organoleptic composition of the fruit.

• Sensory explosion: Oils obtained from the green harvest have an intense fruitiness. Notes of tomato plant, artichoke, banana peel, and freshly cut grass are characteristic of these juices.
• High polyphenol content: The benefits of green olives translate into a very high level of natural antioxidants. These compounds are not only good for our health, but they also help the oil to be better preserved over time.
• Perfect balance: A balanced bitterness and spiciness is achieved, unmistakable signs of a superior quality EVOO.

When talking about health, we cannot forget the excellent properties of the olive, which remain intact and enhanced when the fruit is treated with the care required by the green harvest. 

Even the remains from pruning and cleaning, such as the leaves, are very valuable, as the properties of the olive leaf in the field of wellness are increasingly known.

On the other hand, if you have ever wondered how many kg of olives for 1L of oil are needed, in the case of the green harvest, the figure is striking . While for a traditional (ripe) harvest oil, 4 or 5 kilos may be enough, for a premium early harvest oil we may need between 8 and 12 kilos of olives to obtain a single liter of that "liquid gold".

This is the reason why early harvest oils have a higher price: we are concentrating the essence of a huge amount of fruit into a small bottle. It is, literally, the essence of the olive grove.