Harvesting is one of the most important operations in olive growing because of the repercussions it has on the quantity and quality of the year’s crop, on the next year’s harvest, and on production cost.
Picking: Olives should be picked by hand or with tools that do not damage the leaves or the fruit: once an olive has fallen to the ground, it oxidizes much more quickly. The harvest date varies from one region to the next, depending on when the olives ripen, but it is best to collect the olives when they are still green to preserve the strong aroma of the oil. Harvested olives must be brought to the mill as quickly as possible and pressed that same day to preserve their freshness.
Harvest Date: The harvest date, which must appear on each label, is definitely one of the most important things to know before buying any olive oil. But be sure not to confuse the harvest date with the best before date... this can easily lead to confusion. O&CO. provides the harvest date so that you can enjoy the oil within a reasonable time after it is pressed, when it still possesses its richest aromas. The harvest date indicates the month and year when the olives were picked, as well as when they were pressed. Olives are generally harvested between October and January.