The right moment for a good olive harvest…

Our olives from ``Armenos`` get harvested in a moment which is fortunately fixed by Mother Nature. After hot summer months and after the first autumn rains (in Greek we call it ``protobroxi``) which give the water to the ground and trees, that is so important for the last and most essential ripening process of the olives. Not least when the first autumn storms brush over the land and guarantee an automatic sortation of good and bad olives:


That´s when the harvest time begins for us!



But also thanks to Mother Nature, it always begins at a different time each year; in the time from the end of October till the end of December.  

We harvest…


Well timed before the olive harvest, all equipment and similar material is going to be woken up out of summer sleep and is getting tested for its efficiency.  

Now our diligent helpers are getting informed as well.

The evening before all equipment, bassets, sticks and sacks get loaded into our van.

The first day of olive harvest begins.

First of all the olive canvas get laid underneath the olive trees systematically by considering long year experience, which doesn´t work so easily every time, because of the ground character, hillside situation or even wind, it can be a real challenge.

Now the first step of this harvest begins. My husband is taking this task. He is responsible for the entire cutting during the harvest and the two tree cuts which are necessary over the whole year, because the right tree cutting leads to a good harvest.

Now our harvest helpers come to action. With a long-armed basset the hanging olives are getting hit from the tree, this also needs a special technique for not harming the branches and twigs. When the first trees are harvested the ``Klaru`` begins. (mechanical device which frees the olives from the branches with rotating gum naps)

Now I´m going to transport the olives from one canvas to another, so that there is always a free canvas for laying underneath the trees and no open loop can occur. Now the olives can be spread on the canvas with a big plastic rake, so that twigs and leaves can be sorted out better. Afterwards the olives get heaped by pulling the canvas from outside to the inside to fill them into jute bags. Here another special technique, which I had to learn very quickly to keep up with the speed of the men, is necessary.



The first day of harvest is done.