October sees the start of the long-awaited olive oil harvesting season in Puglia. The olives turn purple-green and hang heavily from the branches. Families set out with baskets and sticks. Together they harvest, by hand, under a gentle autumn sun. At this time of year, there is an air of anticipation in the air. Everywhere you can smell the earth, hear laughter and see the first olives rolling into big nets. The harvest is the beginning of a tradition that has lasted for centuries.
Olives are picked by hand to avoid damage. This is not only better for the flavour, but also for the oil yield. In the early morning, farmers pick the olives when the temperature is still cool. Then they bring the harvest directly to the press. This speed preserves quality. This method prevents oxidation and ensures a fresh, powerful aroma.
Processing takes place in the mills of Puglia. There, the olives are pressed within hours of picking. This is done at low temperature, also known as 'cold pressing'. This keeps the nutrients, antioxidants and flavours intact. No heat, no additives - just pure olive oil of top quality. This traditional method produces an oil that is both healthy and flavourful.
The olive harvest usually lasts from early October to late November. The exact timing depends on the weather, the type of olives and the region. In southern Puglia, they often start a little earlier. The first pressings are light and fruity. As the season progresses, the oil becomes more intense. Restaurants, chefs and lovers eagerly await these fresh pressings. As a result, the first bottles sell out quickly.
Anyone who has ever been in a frantoio during harvest will never forget it. The smell is intense and green: think freshly cut grass, almond and artichoke. During a tasting, you taste the differences from batch to batch. Some oils are soft and floral, others spicy and tangy. Each sip tells something about the land, the trees and the method of pressing. It is a true experience for the senses.
After pressing, the oil is carefully filtered. It then matures briefly in stainless steel tanks. The oil then goes into dark bottles to preserve its freshness. Our 500ml award winning olive oil and 5 litres are bottled during this period. Each bottle carries the story of care, tradition and craftsmanship.
The olive harvest brings people together. Neighbours help each other in the orchard. Afterwards, they share a meal or glass of wine. Children play among the trees while older people exchange recipes. This connectedness is as valuable as the oil itself. It shows that tradition is more than a method - it is a way of life.
Are you curious about the tradition behind our award-winning oil? Then read on in our blog. There you will discover all about the process from tree to bottle, the flavours of the season and our unique approach in Puglia.
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