Olive harvesting: a detailed comparison between manual and mechanical methods

As autumn approaches, every olive grower asks themselves the same question:
Is it better to harvest manually or with a shaker?

This decision, which is far from trivial, affects:

• the quality of the oil (acidity, polyphenols),
• plant integrity,
• working times and labor costs,
• ripening rate of the drupes,
• cultivar selection.

In this in-depth analysis, we examine the main harvesting methods, the technologies available, the agronomic parameters to be evaluated, and the ideal use cases.

Manual harvesting: complete control over olive quality

In the traditional method, olives are harvested directly by hand, or at most with the help of manual combs. It is a process that requires time, patience, and a great deal of experience. Those who practice hand harvesting know the rhythm of the plants, can recognize the ideal ripeness, and can select the best drupes at a glance.

The great advantage of this method is total control: every branch is observed and every olive is evaluated. The impact on the plant is minimal: there are no vibrations, no trauma to the branches, and no torn leaves. This makes manual harvesting the preferred choice for historic olive groves, valuable plants, very delicate varieties (such as Taggiasca or Nocellara), or in hilly areas where mechanical means simply cannot reach.

But there is a downside. Productivity is low, often not exceeding 20–25 kg/hour per person, and the cost of human labor has an impact also on the final balance sheet. If you have many trees and little time available, manual harvesting can become unsustainable. Furthermore, if the weather is not favorable and dry days are scarce, you risk missing the optimal moment.

Main techniques

1. Hand picking: each olive is picked individually by hand (the most respectful method, but slow).
2. Manual combs: tools with plastic or wooden teeth that facilitate the detachment of the fruit, but still require human intervention.
3. Ground nets: spread out under the trees, they collect olives that have fallen naturally or been dropped manually (often for late-harvest oil olives).

When is it the right choice

• Terraced olive groves or slopes >30% where mechanization is impossible.
• Cultivars with fragile attachment to the stalk (e.g., Taggiasca, Biancolilla) prone to early fall if shaken.
• Artisanal, organic, or quality competition production.

Light mechanical harvesting: olive harvesters and shakers

Over the last twenty years, technology has revolutionized olive harvesting, offering farmers increasingly lighter, more efficient, and less invasive solutions. Electric olive harvesters, for example, simulate the movement of the hand but multiply its frequency, managing to detach large quantities of fruit in a short time. Self-propelled shakers, on the other hand, vibrate the trunk or branches directly, causing the olives to fall onto special nets or inverted umbrella-shaped collectors.

In terms of efficiency, the difference is clear: with a good olive harvester, it is possible to exceed 100–150 kg per hour per operator, while a trunk shaker can reach up to 400 kg/h when combined with an integrated harvesting system. This allows an olive grove to be harvested in a few days, limiting exposure to climate change and ensuring more uniform ripening.

However, the system is not without its flaws: vibrations can stress the plant, causing leaves to fall and, in the worst cases, damage to secondary branches, especially if pruning has not been well managed in the previous months. Olives that fall with force are also at risk of damage, increasing oxidation and negatively affecting the quality of the oil if they are not milled within a few hours.

This method also requires a specially designed plantation: low plants, pruned into an open vase shape, with neat rows and easy mechanical access. If the olive grove does not have these characteristics, mechanization can become inefficient or even counterproductive.

Main techniques

1. Electric shakers: these imitate manual movement, but at a high frequency (up to 1200 beats/min).
2. Shakers: combustion engine or battery powered, they are attached to the plant and transmit vibration to the trunk or branch. 

When is it the right choice

• Plants with regular spacing (intensive), low trees or pruned into a low vase shape.
• Professional or semi-professional olive growing with >100 trees.
• If harvesting needs to be carried out within a very short time frame (e.g. to avoid early rain or uneven ripening).

TECHNICAL DETAILS: differences in post-harvest parameters

Practical FAQs on olive harvesting methods

Is an electric olive harvester or a motorized shaker better?

It depends. Electric olive harvesters are lighter, quieter, and suitable for olive groves with open-vase trees or not too dense foliage. Shakers are more suitable for uniform, intensively managed groves, but require a certain amount of physical strength or use in combination with light poles.

What causes the least damage to olives?

Manual harvesting, if done well, is the least stressful for the drupes. However, new-generation olive harvesters with carbon or nylon fiberglass tines, such as those made by Volpi Originale, guarantee excellent results with minimal damage (<5%).

Can I use both methods in the same olive grove?

Yes. It is common practice to use mechanical methods for mass harvesting and reserve manual harvesting for:

• delicate cultivars,
• trees that are too tall or isolated,
• areas with difficult access.

Tools for efficient and sustainable harvesting

Our olive harvesting machines are designed to respect the plant and optimize the operator’s work.

• Olytech Professional line
• Giulivo semi-professional line
• Bomber line