THE HARVEST
The moment we've all been waiting for... well, one of them.
After a year of caring for the trees and watching the olives grow, the time finally comes.
Mid-September through October is harvest season here. It's a little later than in other regions, because our Alentejo summers are so dry. The olives need a few good rains before they can fully ripen.
And then – it’s time to pick.
One tree at a time
We pick our olives by hand – tree by tree. A net is spread beneath each tree, and we gently shake the branches so the ripe olives fall naturally into the net. From there, they're carefully gathered into crates and taken straight to our mill.
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It’s a true team effort. Once the olives are ready, the harvest must happen quickly. Everyone on the farm gets involved, and we’re grateful for the help of friends, family, and volunteers who come especially for this moment.
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We work hard – and when the day is done, we gather around the table. It’s more than just eating, it’s sharing, laughing, and enjoying the moment together.
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Timing and taste
Depending on when the olives are picked, the color, flavor, and composition of the oil vary.
Greener olives, which produce greener-colored oil, have higher levels of phenolic compounds and a longer shelf life. This oil also tends to have a stronger flavor, more pungency, and greater health benefits.
In contrast, oil that appears more yellow is typically made from fully ripe, black olives. It contains fewer phenolic compounds, has a milder flavor, and is less pungent.
