What’s a Typical Day of Olive Harvest Like?

Behind every bottle of EVOO are the kilos of olives collected, early mornings, and the patient hands of those who know every tree. It’s a story of hard work and precision, which begins before dawn and ends only when the grove has given its best.

6:30 a.m. – First coffee

The alarm rings before daylight. A quick coffee, a glance at the weather, and the van is loaded with empty crates, nets, rakes, and gloves. The day begins among the trees.

7:30 a.m. – Nets are laid out

Once in the olive grove, the first thing to do is lay the nets at the base of the trees. They’re used to catch the olives as they fall. It’s a team effort: some lay the nets, others prune the lower branches, and someone starts harvesting.

8:00 a.m. – The harvest gets going

With hands or small rakes, olives are gently pulled down from the branches. The movements are fast and steady. Some use electric combs or mechanical shakers, but hands remain irreplaceable—especially for the more delicate varieties.

11:30 a.m. – Break under the trees

After a few hours, it’s time for a break. A packed snack, a sip of water, and some light-hearted chatter. Crates or sacks are checked—when they start to fill up, spirits rise.

1:00 p.m. – Back to work

The sun is high, and work continues. Nets are moved, and the next tree awaits. The pace varies from farm to farm, family to family: some work with relatives, others hire seasonal workers, and some bring in neighbors to help.

5:00 p.m. – Loading the harvest

As the sun begins to set and it’s no longer possible to work in the field, it’s time to load the full crates into the van. Off to the mill: there, you wait your turn, chat with neighbors, compare the day’s harvests.

Then comes the long-awaited moment. The olives go into the press, and soon after, the oil begins to flow: bright green, fragrant, thick, and alive. It’s the reward of a full day—and a whole season.

7:00 p.m. – Back home

A shower, a hot meal, maybe a slice of bread with the new oil—if the mill has already delivered the first drops. Hands are dirty, but hearts are full. Because every day in the olive grove is a step toward a product that is also culture, history, and family.