The olives harvest plays a very important role and must be carried out in the appropriate times and ways. The utmost attention must be paid to the maturity of the fruit, at the time of year, to the climate.

In this delicate phase the health of the fruit and the harvesting techniques adopted are very important. The only olives that interest, for the extraction of a quality oil, are those attached to the plant: the practice of harvesting on the ground where molds and parasites would attack the final quality of Extra Virgin Olive Oil should be excluded.

Also fundamental is the better distribution of the ground nets that allow to pick the olives that are detached from the overlying branches.

They are relatively few, excluding those who move on a family productive dimension, those who can afford a manual harvest, even if the browsing remains the best practice, even if it is the most expensive.

The operation can be mechanized by adopting the oscillating comb (combing) a device that, operated by a pneumatic compressor, vibrates automatically, causing the olives to fall. The less mature ones, however, do not come off and remain on the plant, thus depleting the mixture of some elements responsible for the aroma and flavor of virgin oils, which are present in greater measure in green olives.

It should not be underestimated that the olive harvest phase affects the final production cost of Extra Virgin Olive Oil and it can be understood why, if the conditions exist for example in the most inaccessible hilly territories, it tends to mechanize.

Mechanizing the olive harvest, can be really advantageous, the yield, depending on the models, goes from 250-300 kilograms to 10 quintals per day while hand harvesting can reach a maximum of 150 kilograms. As you can see the difference is huge.

Other collection systems have been shown not to adequately solve this complex production phase. The use of “shakers” constructed in such a way as to transmit the generated vibrations by inertia to the logs, if on the one hand it allows a considerable amount of work to be carried out, on the other it can cause injury to the plant as well as the detachment of a certain quantity of leaves, besides not being a selective collection like the “brucatura”, the detached product is more heterogeneous, above all in the degree of maturation and therefore it can be qualitatively less valuable.


The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.

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