Olive cultivation and care

After the harvest season ends, the focus shifts to pruning the trees. Olive trees are pruned to remove dead branches and to shape the canopy for optimal sunlight penetration. This process encourages new growth and maximizes future olive production.

As spring approaches, the soil is carefully tilled and organic fertilizers are applied. This ensures that the trees have the nutrients they need for healthy growth. Farmers also begin applying eco-friendly pest control measures to protect the trees from common pests like the olive fruit fly.

In late spring, the olive trees begin to bloom with small, white flowers. Pollination during this time is crucial, as it determines the potential yield. Although olives are wind-pollinated, farmers ensure that the trees are in optimal health to support abundant flowering.

During the hot summer months, irrigation becomes vital, especially in the dry, sun-soaked hills of Calabria. This is when the olive fruits begin to form and develop. Watering is carefully managed to ensure the best possible quality of olives.

As autumn approaches, the olives gradually ripen. Farmers keep a close eye on the color and firmness of the olives, as timing the harvest correctly is essential for producing high-quality olive oil. Preparation for harvest begins with organizing labor and equipment.

Harvesting typically starts in November and can continue into December, depending on the variety of olives. In Calabria, the harvest is often done by hand or with modern equipment to ensure minimal damage to the fruit. Once harvested, the olives are immediately taken to local mills, where they are cold-pressed to produce extra virgin olive oil, known for its low acidity and rich flavor.