Olive harvest: when is the ideal time?

The ripening period depends on many factors and can vary greatly depending on the Cultivar, the pedo-climatic conditions, the quantity of olives per plant, etc.

In recent years we have seen a real competition as to who opens the mill first and who does the first pressing. You have to be very careful, because by anticipating the harvest period too much, the fruit may not be ready yet. It must always have had time to mature and synthesize the fundamental substances that chemically and organoleptically characterize the oil subsequently extracted. the varieties. There are early varieties that are ready at the beginning of October and other late ones whose harvest lasts until December or January.
The ripening of the olives depends on the variety, climate and agronomic practices. To determine the right moment of harvesting, several factors must be evaluated, such as the color of the peel, the consistency of the pulp, the resistance to detachment from the stalk.

Consistency of the pulp: it is measured with the penetrometer, an instrument with a tip of one mm in diameter that is used to pierce the olives and measure the degree of softening of the pulp. With maturation the consistency of the pulp tends to decrease, more or less quickly depending on the variety. Too low values ​​of penetrometry risk compromising the integrity of the fruit. The consequence of this affects the quality of the oil (increase in acidity, peroxides, defects of wine and heating ...).

The detachment from the peduncle, on the other hand, is measured with the dynamometer .

The operations that precede and prepare the field for harvesting are very important. The olive grove must be mowed and all possible obstacles must be removed so as to allow the practicability of the spaces. Personal equipment and olive harvesting equipment must be prepared: nets, ladders, pliers, rakes, mechanical facilitators, crates and perforated boxes, scissors, saws and everything necessary to work well and safely.

To maintain good oil quality, one of the most convenient harvesting systems is that of direct harvesting by hand with the help of combs or manual facilitators, which make the olives fall onto nets. Vibrating / shaking machines, both hydraulic and pneumatic, are also good, as they improve yields and cause limited or no damage to the olives. The use of canes or sticks ("bacchiatura"), and the ground harvesting of olives on the ground, are not recommended.

The fruits detached from the plant continue the respiratory function for 24-36 hours and therefore, working the product in this period of time, the quality of the oil is not compromised: this must be considered as the maximum storage time before processing. The freshly picked olives, or removed from the sheets, must be placed in boxes with a maximum capacity of 25 kg, or plastic boxes (bins), with a capacity of 250 kg, stackable. Boxes and caissons must be of the perforated type, both on the sides and on the bottom, so as to ensure greater ventilation of the drupes . The crates can also be conveniently used for transport to the crusher, or the contents can be tipped into the crates.

New oil must not be a competition to see who does it first, we must respect the rhythms imposed by nature and we must strive to do it in the best possible way and with great passion !