Olive Harvest

The Olive Harvest at Villa Klotildi

The manner in which the olives in Greece are harvested and pressed is as important to the final product as is the climate and the soil in which they grow. The olive harvest starts as early as October, when the fruit is still not fully mature; the oil from these green olives is called Agoureleo, literally translated as “unripe oil”, a peppery olive oil with a strong aroma that is very popular as a dip for freshly baked bread! 

November is the month when most olives are harvested, just as the olive turns from greenish to purple-black; at three-quarters black it is said to produce the best olive oil, with a great bouquet and lowest acidity. 

Olives in Greece are hand-picked, a back-breaking job that requires the participation of the entire, extended family. Nets are spread out under the trees. Some workers hit the branches with sticks to make the olives drop into the nets, while others pick them directly off the lower branches.  Greece is the only country in the EU that gives its civil servants special leave for the olive harvest. Once picked the olives are emptied into large baskets or crates and taken directly to the olive press. The presses work around the clock to accommodate all the farmers, as the olives need to be pressed immediately in order to obtain good quality, low acidity, olive oil. 

At Villa Klotildi the olive harvest usually takes place in early November, depending of course on the weather beforehand and at the time of harvest. If you wish to experience this process, participating in the harvest and sampling the fresh olive oil directly at the press, let us know and we will provide details about when you should plan your trip.