Every autumn in Italy, the olive harvest marks both a symbolic and tangible moment: it is the transition from caring for the tree to transforming its fruit into oil. Knowing when to harvest olives in 2025, region by region, means properly planning production, optimizing yield, and preserving the quality of extra virgin olive oil.
In this article, we guide you through the olive harvest calendar in Italy, covering:
- the ideal period for each area,
- the signs to observe on the olives,
- the recommended harvesting techniques for every need,
- and the precautions necessary for a high-quality harvest.
When to Harvest Olives in 2025: The Calendar by Region
The harvest period varies depending on numerous factors: altitude, exposure, cultivar, and seasonal climate. However, there are trends that remain consistent each year, helping define a general calendar useful for planning.
Important: In 2025, after a mild winter and a summer marked by temperature fluctuations, in many Italian regions the ripening may be slightly earlier, especially in coastal or southern areas.
Olive Harvest Calendar 2025 in Italy
| Region | Estimated Harvest Period | Typical Varieties | Notes |
|---|---|---|---|
| Calabria | November – December | Carolea, Ottobratica, Sinopolese | Mild climate allows harvesting even in late winter. |
| Campania | October – late November | Ravece, Rotondella, Ogliarola | Native cultivars very sensitive to harvest timing. |
| Lazio | October – mid-November | Itrana, Carboncella | Early Itrana, excellent for oil and table use. |
| Liguria | Late October – November | Taggiasca | Ideal for table olives and delicate oil. |
| Lombardy-Veneto (Lake Garda) | Late October – mid-November | Casaliva, Leccino, Frantoio | Favorable microclimate, delicate and fruity oil, limited yields. |
| Marche/Abruzzo | Late October – early December | Dritta, Leccino | Watch out for early cold at higher altitudes. |
| Puglia | October – December | Coratina, Ogliarola Barese, Cellina | Long harvest period, depends on type of plantation (traditional or intensive). |
| Sardinia | October – November | Bosana, Tonda di Cagliari | Careful management of yields on large plantations. |
| Sicily | September – November | Nocellara del Belice, Biancolilla, Tonda | Coastal areas ripen very early. |
| Tuscany | Mid-October – early December | Frantoio, Leccino, Moraiolo | Staggered harvest depending on altitude. |
| Umbria | October – late November | Moraiolo, Dolce Agogia | Robust oil, generally pungent. |
How to Recognize the Right Time: Signs to Observe
Although the calendar is useful as a guide, the true indication comes from the tree itself. The key point is the degree of veraison: the stage when the olive starts changing color, from green to purple, and finally to black.
The 3 Main Signs That Olives Are Ready:
- Skin color: A veraison between 30% and 60% is considered optimal for balanced oil, with good yield and aromatic intensity.
- Flesh consistency: The olive should be neither too firm nor too soft; it must withstand pressure but release the oil easily.
- Detachment from the branch: A ripe olive detaches easily without damaging the peduncle.
Differences Between Early and Late Harvests:
| Harvest Type | Advantages | Disadvantages |
|---|---|---|
| Early (low veraison) | High polyphenol content, fruity and bitter oil, better preservation | Lower oil yield |
| Late (advanced veraison) | Higher yield, sweeter and rounder taste | Risk of oxidation, less stable oil |
Harvesting Techniques: From Tradition to Mechanization
The choice of olive harvesting technique depends on three key factors: the quantity to be harvested, the product destination (oil or table olives), and available resources.
Manual and Semi-Mechanical Techniques
- Hand-picking: A traditional method that allows selection of the best olives; still used for delicate cultivars or historic olive groves.
- Electric combs and shakers: Lightweight and manageable tools, such as those in the Volpi Originale line, which facilitate olive detachment without damaging the tree.
Mechanized Techniques
- Trunk/branch shakers: Used in intensive or super-intensive plantations; allow rapid harvesting over large areas.
Practical Tip: Harvest olives only when weather conditions are suitable (no rain, no excessive humidity) and mill them within 24–48 hours to preserve freshness and aroma.
Recommended Equipment for Harvesting
For an effective harvest, it is essential to use robust, lightweight tools designed for olive groves. The Volpi Originale line includes:
- Professional electric olive shakers, available in various lengths.
- Portable lithium batteries, lightweight and long-lasting.
Discover our complete range and find the tool best suited for your type of harvest.
Olive Harvest Checklist 2025: 5 Things to Do Before Starting
- Check the ripeness on at least 10 sample trees.
- Plan the harvest according to the weather forecast for the next 7 days.
- Prepare and inspect all equipment (fully charged batteries, clean nets, functioning tools).
- Organize logistics for rapid transport to the mill.
- Keep ventilated crates ready to avoid crushing and fermentation.
Harvesting Olives, Today as Yesterday
The olive harvest is not just a stage of agricultural work: it is the moment when a year of hard work, hopes, and care comes together. In 2025, harvesting at the right time, with the right techniques and professional tools, will make the difference between an ordinary oil… and a great oil.