This was olive harvest in the world’s largest olive garden, Andalucia, Spain. The olives here are of the picual variety and this year they look particularly good that is if you like looking at a fully ripened olive.
Many olive oil producers believe that the best olives for making oil are on the greener side. They say that you get less oil but the quality is beyond reproach.
The riper the olive the more oil you can expect. For many olive farmers and olive oil producers this is best from an economic stand point.
In large commercial olive groves it is impossible to harvest all the olives in a day. As a matter of fact, it is not uncommon to find farmers still harvesting olives well pass the end of February in Andalucia.
However, there are those that start harvesting in October when the olives are still quite green.