The timing of the olive harvest is one of the most important decisions for the quality of the oil. Picking too early gives little oil, while picking too late loses aroma and raises acidity. Here is how to find the right moment.

When does the season start?

In Albania the season usually runs from October to December, but the exact dates vary with the area, the variety and the year’s weather. Do not go by the calendar alone: watch the olives.

Signs that the olives are ready

The colour changes from light green to yellow-green and starts turning red or black.
The flesh inside is still green or white.
The olives are not soft or wrinkled.

An early harvest gives a more aromatic oil that is richer in polyphenols. A later harvest gives more oil, but it is less green and sweeter.

How to pick olives carefully

Picking by hand or with a rake is gentler than beating the branches hard. Bruised olives oxidise quickly and spoil the oil. Spread nets under the trees and collect the olives straight into ventilated crates.

The most common mistakes

Leaving olives for days in sacks.
Mixing olives from the ground with those from the tree.
Picking after heavy rain, when the olives are wet.
Delays in getting to the mill.

Frequently asked questions

To make things clearer, here are some questions growers ask every year.

Should we pick before the rain?

If possible, yes. Wet olives and heavy rain make the work harder and increase the risk of damage.

How long can I keep olives before pressing?

As briefly as possible. Ideally within 24 hours, in ventilated crates and in a cool place.

Does a late harvest give more oil?

Usually yes, but the oil is less aromatic and sweeter. Many producers choose a balance: a mid-season harvest for good aroma and a good yield.

After the harvest: pressing within 24 hours

Once picked, the olives should go to the mill as quickly as possible. At Shkrela we cold-press within 24 hours to keep the oil fresh. Learn more on our company page or contact us to book a pressing.