Our annual Nocellara del Belice olive harvest has finally arrived after a long year: winter pruning, soil care at different times of year, and summer irrigation and pest control.
Before starting, we monitored our groves to identify the areas where the trees were carrying the most olives. We used this to plan the harvest sequence, beginning with trees carrying fewer olives, whose fruit reaches full ripeness earlier.
We are using a manual harvesting technique, detaching olives from the trees and letting them fall onto nets spread on the ground.
In groves with more olives per tree, we will use mechanical harvesting with a vibrating olive harvester. This tool reproduces the manual action of poles or rakes, while the detached olives collect on the nets below.
Once we have harvested the trees above the nets, the olives are transferred into crates or larger bins and taken to the mill for crushing.
To preserve the quality of the olives and prevent deterioration that could affect the oil, milling takes place within six hours of harvesting.
From the page to the table
Single variety Nocellara del Belice, milled within 6 hours of harvest and cold extracted below 27°C. In the format of those who use it every day.
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