The reco-harvesting of olives The process of transformation into oil or dressing begins in autumn and usually lasts until the end of February. Subsequently, due to over-ripening, they can become pitted, which considerably reduces the quality of the oil. For table olives, this process begins before ripening, in November.
Today we would like to talk to you about the olive harvesting process and the different techniques that exist:
Olive harvesting technique Milking
It is used for the olive harvesting and the one who in Escamilla Olives we have been using for 60 years. The olives are harvested by hand or with rakes suitable for this purpose. Its main advantage is the quality of the olives, which are not damaged and arrive in perfect condition for sorting.
Vareo
This technique of olive harvestingconsists of shaking the branches of the tree with a stick The olives fall on plastic blankets that are spread out under the olive tree. It is the most commonly used, due to its productivity, although it is somewhat harmful to the olive tree.
Harvesting olives using the Vibration technique
It is carried out with vibrating machinesThe olives fall to the ground, into a blanket or a harvesting umbrella.
Soil collection
After the olives have fallen directly to the ground, due to shaking, vibration or ripening, they are collected by sweeping machines, hoovers and blowers. This procedure has many disadvantages, as the fruit is spoiled and soiled by dust or mud, which reduces the quality of the oil. This process of olive harvesting is very important and decisive for the quality and condition of the fruit when it is seasoned and packaged for sale to private individuals and for the catering trade.
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