Olive harvest | Frantoio Vedovelli

Harvest time is a crucial factor for the organoleptic and nutritional qualities of extra virgin olive oil. In fact, ripening stage, harvest and following warehousing of the fruits, as well as the hygienic conditions (healthy olives or more or less damaged by fungus or parasites, such as the oil fly) are basic aspects.

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The best harvest moment is when VERAISON (fruit colour turns from green to violet and then black) is around 50/60%. This is the moment with major concentration of oil and phenols, which give the oil the final organoleptic and nutritional features.

It has to be highlighted that not every cultivar has a uniform veraison on all fruits.

Once the ideal moment is established, harvest can be carried out through several methods. In all harvesting methods, you need pieces of cloth and nets to be placed under the trees.

Harvesting types

Browsing

Olives are handpicked from the tree.

It is, without doubt, the method that protects the fruits at best and allows a longer preservation, besides having a selection of best and healthiest fruits. Obviously, it is at the same time the most expensive harvesting method, and therefore only used in case of rare excellence production or private production.

Beating down/Knocking down

This harvesting method is no longer used nowadays. It simply consists of beating down the fruits from the trees by means of long branches.

Such method damages both the branches and the fruits, and therefore nearly disappeared.

Shaking

One of the most widespread methods, even if presenting also some minuses.

The trunk and bigger branches are enveloped with the help of a mechanical arm, and are slightly shaken to make the fruits fall down spontaneously.

Such process can damage the plant, if not carried out in a perfect way. Moreover, it cannot be done on any kind of land and any type of tree.

It is one of the most common methods used by large companies because of low labour costs.

Combing

Another widespread method. It basically consists of “combing” the branches with large electric rakes.

Such method has a low impact on the fruits as well as on the plant. Moreover, it is easy, quick and quite cheap.

Spontaneous fruit fall

The easiest, cheapest and most natural method.

It consists in waiting that nature takes its course and makes the fruits fall spontaneously when ripe.

Very convenient from an economic point of view (free), but featuring several disadvantages: fruits fall off automatically either when too ripe or when not in good health; this causes deterioration of the oil quality (for example higher acidity).

This is why it is not used at all in the production of high quality oil.

The choice of which harvesting method to use depends on the final product you want to obtain and the type of olive grove you are working on.

Once harvested…

Once harvest is finished, olives are stored in holed boxes, in order to guarantee proper aeration of the fruits and prevent their fermentation.

These holed boxes are then stored in a dry and well-ventilated room. Storing usually lasts no more than 48 hours.

Harvesting time can vary, but generally goes from mid-October to end of December. It is affected by environmental factors (climate, soil, altitude, rain) as well as farming practices (pruning, fertilizing, and irrigation).

Our Reality

In our reality, for example, on Lake Garda, the method of harvesting is mainly limited to Browsing and Combing.

The extension of olive groves and their position on terraced areas or anyway on sloping areas make the use of machinery, such as for example those used in the shaking method, very difficult and in certain cases nearly impossible. Moreover, if you have higher plants (more than 3 metres more or less), you need to pick them by hand, as the use of long “combs” is rather difficult.

You also need to consider that the agricultural situation on Lake Garda mainly features small farms that aim for quality rather than quantity, and prefer using those harvesting methods that preserve the quality of the final product.

Hand vs. Machine Olive Harvesting: Which is Better for Olive Oil Quality?

When harvesting olives, you have two main options: hand harvesting or machine harvesting. The choice impacts speed, cost, and - most importantly - olive oil quality. Here's a quick breakdown:

• Hand Harvesting:
  • Slower but gentler on olives, preserving flavor and antioxidants.
  • Higher labor costs but yields premium-quality oil.
  • Ideal for small-scale or premium producers.
• Machine Harvesting:
  • Faster and cost-effective for large-scale operations.
  • Causes more bruising, leading to oxidation and lower oil quality.
  • Best for high-volume production.

Key Takeaway: Hand harvesting produces better oil but costs more. Machine harvesting boosts efficiency but risks quality. For a balance, semi-mechanized tools offer speed with less damage to olives.

Quick Comparison Table

Factor Hand Harvesting Machine Harvesting Speed 6-8 hours per tree 1-2 hours per tree Labor Cost Higher Lower Olive Condition Minimal damage More bruising Oil Quality Superior Variable Initial Investment Low High

Choose the method that fits your goals - quality or efficiency.

Differences Between Hand and Machine Harvesting

Speed and Productivity

Mechanical harvesting can increase productivity by as much as 500%, making it a go-to option for large-scale producers working under tight harvest deadlines. While these machines work faster, they often collect fewer olives compared to manual harvesting, which is more thorough and precise. However, the speed of mechanical methods can sometimes compromise the quality of the olives.

Impact on Olive Condition

The condition of olives can vary greatly depending on the harvesting method used. This, in turn, affects the taste, texture, and nutritional profile of the olive oil. Semi-mechanized tools, like hand-operated mechanical shakers, offer a middle ground by blending manual control with mechanical help. This approach allows producers to balance efficiency with quality preservation.

Many producers favor this hybrid method for its ability to maintain oil quality while improving harvesting efficiency. The choice of method plays a big role in the oxidation process and the overall quality of the final product.

Cost of Harvesting

Harvesting costs differ significantly between hand and machine methods:

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See also:
What is Honeycomb Blinds in China and Why Do We Use Them? Aspect Machine Harvesting Hand Harvesting Labor Costs Cuts costs by up to 50% Higher due to manual labor Initial Investment High equipment expenses Minimal tool costs Processing Speed Up to 75% faster Slower and more time-consuming

For large-scale operations, machine harvesting can be more economical. The high initial cost of equipment is often offset by lower labor expenses and faster processing. On the other hand, hand harvesting, though more expensive, is preferred by premium producers who aim for higher-quality olive oil and better market prices.

The decision between these methods depends on factors like the size of the grove, terrain, and the desired quality of the final product. Machine harvesting is the standard for commercial operations, but hand harvesting remains crucial for creating top-tier olive oils. The choice boils down to prioritizing either efficiency or exceptional quality.

Effects on Olive Oil Quality

Flavor and Texture Differences

How olives are harvested plays a big role in shaping olive oil's flavor and texture. Hand harvesting is known for preserving delicate flavor profiles because it causes minimal bruising to the olives. Less bruising means the taste remains intact.

In contrast, machine harvesting can negatively affect flavor. The mechanical stress bruises the olives, speeding up oxidation and altering the oil's natural flavor compounds.

Big Horn Olive Oil sets an example by focusing on quality. Their Ultra Premium Extra Virgin Olive Oils are sourced from producers who handle olives with care during harvesting, ensuring the oils maintain their superior taste.

Nutritional Impact

Harvesting methods also directly influence the nutritional quality of olive oil, especially its antioxidant content. Studies show that machine harvesting can significantly reduce polyphenols - key antioxidants responsible for many of olive oil's health benefits.

Here’s a quick comparison of how harvesting methods affect quality:

Quality Factor Hand Harvesting Machine Harvesting Polyphenol Retention High preservation Moderate to significant loss Acidity & Oxidation Minimal Higher due to damage Shelf Life Longer Shorter

Mechanical harvesting often leads to quicker degradation, which harms both the oil's immediate quality and its shelf life. On the other hand, semi-mechanized tools provide a compromise, allowing producers to maintain up to 75% of the nutritional benefits seen with hand harvesting while increasing efficiency.

Preserving nutritional content not only supports health benefits but also boosts the oil’s market value. These distinctions in flavor, texture, and nutrition underline the importance of choosing the right harvesting method.

3 Methods of Harvesting Olives, their Advantages and Disadvantages

Side-by-Side Comparison

Choosing the right harvesting method depends on grove size, production goals, and the desired balance between cost and quality.

Comparison Table of Harvesting Methods

Here's a breakdown of how traditional hand harvesting stacks up against modern mechanical harvesting:

Factor Hand Harvesting Machine Harvesting Speed & Efficiency 6-8 hours per tree 1-2 hours per tree Labor Cost 40-50% of production costs 15-25% of production costs Fruit Condition Up to 99.1% undamaged fruits Higher percentage of bruised fruits Oil Quality Minimal oxidation, better quality Variable, with higher oxidation risk Processing Window Optimal at 24-36 hours Requires quicker processing Tree Impact Minimal damage Potential bark and branch damage Polyphenol Content High preservation Moderate to significant loss Initial Investment Low equipment costs High machinery investment Terrain Suitability Works on all terrains Limited to accessible terrains

Pneumatic combs offer a middle ground, improving efficiency while still requiring care to avoid fruit damage.

The method you choose has a direct impact on olive oil quality. Hand harvesting, combined with quick processing, can produce oils with superior flavor and higher polyphenol content. This makes it the go-to choice for small-scale producers focused on premium products, such as Ultra Premium Extra Virgin Olive Oil.

On the other hand, large-scale operations often favor machine harvesting to cut costs and increase efficiency, despite some compromises in oil quality. For these producers, economic viability often outweighs the need for top-tier quality.

Choosing the Right Harvesting Method

Selecting the best olive harvesting method depends on your production goals, grove size, and the quality of oil you aim to produce.

For large-scale commercial producers, mechanical harvesting is a game-changer. It boosts productivity by 4-5 times, making it a go-to option for high-volume operations. However, there are trade-offs, such as potential tree damage and a possible dip in olive quality.

On the other hand, producers focused on high-quality olive oil, like Big Horn Olive Oil, often choose hand harvesting or semi-mechanized methods. These approaches are gentler on the olives, helping to maintain their polyphenol content - key for both flavor and health benefits.

Semi-mechanized methods strike a balance, offering better efficiency than hand harvesting while still preserving olive quality.

Here’s a quick guide to match your needs with the right harvesting method:

Production Factor Best Harvesting Method Premium EVOO Production Hand harvesting or semi-mechanized Large Commercial Scale Fully mechanized Delicate Olive Varieties Hand harvesting Steep Terrain Hand harvesting or pneumatic tools Limited Labor Available Mechanized or semi-mechanized High Volume, Standard Quality Fully mechanized

The type of olive plays a big role in method selection. Fragile varieties require careful handling, making hand harvesting the best option. Hardier varieties, however, can handle the rigors of mechanical methods. Terrain also matters - steep or terraced groves often rule out mechanical harvesting in favor of hand or pneumatic tools.

If you’re transitioning to a new method, it’s smart to implement changes gradually. This minimizes risks to production quality and gives your team time to adapt to new techniques.

Keep in mind that your harvesting method impacts processing timelines. Mechanically harvested olives need quicker processing compared to hand-harvested ones, so plan accordingly.

Producers like Big Horn Olive Oil show how thoughtful harvesting choices can lead to outstanding products. Their focus on quality is a testament to the importance of selecting the right method.

Big Horn Olive Oil's Focus on Quality

Big Horn Olive Oil places a strong emphasis on producing high-quality olive oil, starting with meticulous harvesting techniques. Their dedication to crafting Ultra Premium Extra Virgin Olive Oils highlights their preference for quality over speed or cost-cutting measures.

One standout practice is their immediate cold-pressing process, which begins within two hours of harvest. This method is key to maintaining the natural polyphenol content of the olives and ensuring the best possible flavor. By processing the olives so quickly, they preserve both the nutritional value and the taste profile.

Instead of relying on mechanical harvesting, which can lead to bruising and a loss of antioxidants, Big Horn Olive Oil opts for gentler methods. This careful approach ensures that each olive retains its optimal flavor and nutritional properties. Additionally, each olive variety is treated with specific handling techniques during harvest to protect its unique qualities.

Their olives are sourced from Modena, Italy - a region celebrated for its rich tradition of olive harvesting. This connection to a region with deep expertise helps Big Horn Olive Oil maintain the high standards that have earned their products international recognition.

Founders Mercedes and John Burkavage have built their business on maintaining rigorous production standards. Their experience shows that while mechanical harvesting may be faster, achieving premium olive oil often requires traditional, hands-on methods.

Big Horn Olive Oil’s dedication to thoughtful harvesting and production practices sets a benchmark for creating world-class olive oils, offering inspiration to producers everywhere.

Conclusion and Key Takeaways

Hand and machine harvesting offer different benefits for olive oil producers. Hand harvesting helps maintain the quality of olives, while mechanical methods, though faster - up to 75% quicker - can bruise olives, leading to lower oil quality. This can affect the polyphenol levels and increase acidity during storage.

Semi-mechanized harvesting strikes a middle ground by improving efficiency without sacrificing olive quality. Many premium producers rely on this approach to achieve a balance between productivity and maintaining high standards.

Take Big Horn Olive Oil as an example. Their practice of processing olives within just two hours of harvest highlights how careful, traditional methods can result in exceptional olive oil that earns international recognition.

Ultimately, the choice of harvesting method depends on factors like production scale, quality goals, and available resources. While large-scale producers might lean toward machine harvesting for cost efficiency, those aiming for premium quality should focus on hand harvesting to protect the oil’s flavor, nutritional value, and overall market appeal. Each method has a direct impact on the final product.

Contact us to discuss your requirements of Olive Harvest Netting(hu,it,ar). Our experienced sales team can help you identify the options that best suit your needs.

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