As the seasonal hotels and tavernas close for the winter, many of the staff and families turn to their olive farms. During the summer months the farms have pretty much been left to their own devices. Some are irrigated to give a little water during the long dry spell but others are left with the trees taking what water they can from the soil and rock. Most farmers prefer to leave harvesting the crop until after the first rains as they say that it improves the taste. There is no doubt that trees that have found water, generally produce a better crop.

The olive presses are cleaned and maintained with most opening on or before the first of November. Once started the presses will continue producing oil until well into next year.

Harvesting normally starts with the farms in the hills, as these are also the first trees to flower in the spring. From experience, collecting olives from trees on these slopes is no easy task. First nets or covers are placed under and around the tree to catch the olives. Nets generally work better because they are less likely to be caught by the wind and are easier to lay. Metal stakes are pushed into the ground at the lower ends of the nets, to stop the Olives running off.

Once the nets are in place the olives can be removed. Several methods are used. The crudest being, to literally knock the olives off, with a long pole. The more technically minded use a rotating brush, similar to a giant hair brush, on a long shaft. The olives are simply brushed from the tree. The more traditional and most common method is to use an olive rake. The rake is pulled through the branches and dislodges the olives. Branches that are out of reach even by a ladder are generally cut down to harvest the crop. At the same time branches that need to be pruned are cut, as it is often easier to rake the olives off with the branch at your own level.

With the tree free of olives the nets are shaken down to collect all the olives together. Most of the twigs and leaves are removed by sorting in the net or on a wire table that lets the olives fall through but traps the larger twigs. The olives are bagged ready for the press. Usually from the start of harvesting to pressing should not take more than 4-5 days depending on how the olives are collected and stored. Any bruising that has taken place can cause fermentation, which will increase the acidity of the oil.
At the press the crop is weighed and recorded. Each crop is pressed separately, so if the press is busy it may take a few days to get your turn. The advantage of harvesting either earlier or later in the season means you are less likely to have to wait too long. Harvesting later may mean that some of the ripe crop may be lost especially if there are any strong wind or storms.

Inside the press the smell of olives is wonderful. Each crop is fed into a hopper and carried to a large blower to remove any remaining twigs, leaves etc. T he olives are then washed before being fed into the press. At the other end, approximately one hour later a green rather cloudy liquid emerges. The oil will eventually clear during storage but it is impossible to resist taking that first taste of the fresh oil. The oil is then weighed and this will give a good indication of how good the crop has been. Anywhere between 4 to 8 kilos of olives to produce 1 kilo of oil has been our own experience. Obviously, the 4:1 being the better ratio.

After being stored in a cool dark place for two to three months, the oil is ready to use.

The rest of the winter is spent pruning the trees, burning the small branches, or feeding the goats with them if you own goats, and the larger branches being burnt on a log burner to heat the house. Nothing is wasted, everything has a value.