Olive harvesting is one of the most delicate stages of the entire olive growing cycle. A mistake at this point can compromise months (or years) of work, directly affecting the quality, yield, and preservation of the oil. Yet, some mistakes are still very common, even among experienced producers.
In this article, we look at the 5 most common mistakes made during olive harvesting, explain why they are harmful, and give you technical advice on how to avoid them, whether you harvest by hand or with mechanical tools.
1. Harvesting olives at the wrong time
One of the most serious (and frequent) mistakes is to harvest too early or too late, based solely on the availability of time or the surface color of the olives. However, optimal ripeness is not just a matter of aesthetics: it is a chemical balance between fatty acids, polyphenols, sugars, and internal moisture.
📌 Why it is a mistake:
- Harvesting too early (olives still green) results in low yields and an oil that is too herbaceous or bitter.
- Harvesting too late (olives that are too black or have already fallen) risks bringing oxidized, damaged, or fermenting fruit to the mill.
✅ The right advice:
Assess ripeness based on the variety and climate zone. In general, the ideal time is when 60-80% of the olives have started to change color but are not yet completely dark. If in doubt, a small test pressing can help you choose the perfect moment. Learn more about this topic and learn how to recognize the right time to harvest olives (link articolo calendario raccolta olive).
2. Using inadequate or poorly calibrated olive harvesting tools
Whether you are using electric olive harvesters, battery-powered shakers, or simple manual combs, using the wrong or not properly adjusted equipment can damage the health of the plant and the quality of the fruit.
📌 Why it is a mistake:
- An olive harvester that is too powerful or poorly used can break branches or damage the bark.
- Comb teeth that are too rigid can damage the leaves or detach unripe olives.
- Shakers set to the wrong frequencies can stress the entire structure of the plant.
✅ The right advice:
Choose tools that are suitable for your variety, cultivar, and size of olive grove. If you use Volpi Originale olive harvesters, adjust the intensity according to the flexibility of the branch and the resistance of the fruit. Harvesting should be effective, not aggressive. Discover the best tools for olive harvesting here (link articolo strumenti raccolta)
3. Leaving olives on the ground or in bags for too many hours
A common mistake during busy periods is to harvest large quantities of olives and leave them piled up for too long before pressing. Even if harvested perfectly, olives begin to ferment after just 24–36 hours, especially in hot or humid environments.
📌 Why it is a mistake:
- It increases the free acidity in the oil.
- It promotes fermentation and oxidation processes.
- You risk the formation of organoleptic defects such as heating or winey flavors.
✅ The right advice:
Harvest on a day-by-day basis and schedule delivery to the mill within 12–24 hours. Use ventilated crates (not jute or nylon bags) and keep them in the shade. It is better to harvest less but better.
4. Do not protect the olives during harvesting
Many people underestimate the importance of immediate post-harvest care: fruit thrown into nets, trampled on, banged around in buckets, or left in the sun can be irreversibly damaged.
📌 Why it is a mistake:
- Micro-lesions increase oxidation and enzymatic activity.
- Heat accelerates the degradation of aromas.
- Damaged olives release moisture and promote mold growth.
✅ The right advice:
Treat olives as a fresh, perishable product:
- avoid impact,
- use soft drop nets,
- empty containers frequently,
- do not expose them to direct sunlight.
5. Ignoring pre-harvest pruning of olive trees
A planning mistake is not pruning (or pruning poorly) olive trees in the months leading up to harvest, compromising the effectiveness of tools and increasing fatigue.
📌 Why it is a mistake:
- Overly dense branches hinder the use of the olive harvester or manual harvesting.
- Excessive foliage absorbs the vibrations of the shaker.
- Dry or hanging branches create inaccessible shaded areas.
✅ The right advice:
Good olive pruning in late winter or early spring (link articolo potatura) improves accessibility, aeration, and yield. It also promotes more uniform and consistent fruiting over time.
Harvesting is a phase that requires a lot of attention
Harvesting well means knowing the plant, respecting its timing, and using tools that are appropriate for its characteristics. Every mistake avoided is one step closer to a higher quality extra virgin olive oil.
With the right tools and a few tricks, you can increase your yield, reduce stress on the plants, and improve every drop of oil produced.