Olives are traditionally collected by hand, or with the aid of tools that shake the olive tree's branches, causing the fruit to fall.
Harvesting olives is a crucial process that varies depending on the olive variety, intended use (table olives vs. olive oil production), and the scale of the operation. Here's a more detailed breakdown:
-
Hand Harvesting: This is the most traditional and labor-intensive method. Olives are carefully picked by hand, ensuring minimal damage to the fruit and the tree. This method is favored for high-quality table olives, as it preserves the olive's integrity and prevents bruising.
-
Using Rakes or Combs: Specialized rakes or combs are used to gently dislodge olives from the branches. This method is faster than hand-picking but still requires careful handling to avoid damaging the fruit.
-
Shaking:
- Manual Shaking: Workers shake the branches of the olive tree, causing the olives to fall onto nets spread beneath the tree.
- Mechanical Shaking: Machines are used to shake the entire tree or individual branches. This is the most efficient method for large-scale olive oil production, although it can sometimes result in more bruising of the olives. These machines can either vibrate the trunk or clamp onto branches and shake them.
-
Netting: Regardless of the shaking method, nets are typically spread beneath the olive trees to catch the falling fruit. This prevents the olives from coming into contact with the ground, which can cause bruising and contamination.
-
Ground Collection: In some less common cases, olives that have naturally fallen to the ground are collected. However, this method is generally not preferred, as the olives may be damaged or of lower quality.
The timing of the harvest is also important. Olives for table consumption are typically harvested when they are green or slightly colored, while olives for oil production are harvested when they are fully ripe, often turning black. The maturity level impacts the flavor profile and oil content of the olives.
