Harvesting the olives

The olives groves around Pteleos benefit from the regions micro-climate. Situated in a bay off the Pegasetic Gulf the area is protected from extremes of weather by the surrounding mountains and fan by sea breezes from the hot summer sun. This is the home of the Amfissa olive trees that have been cultivated from wild over centuries to produce the distinct flavoursome Extra Virgin Olive Oil we produce today. Little has changed over the centuries, with many of the tree are hundreds of years old. The trees vary in sizes some just six inches wide, some feet wide supporting new growth and indicating their age. The rich mix of flora and fauna is all native to the area indicating a robust bio-diversity and a very natural landscape producing produce as near perfect as nature can provide. This area isn’t industrially farmed with regimented growth regimes organised to produce maximum growth, and isolated crops, this is traditional farming, as it has been done for thousands of years, fitting and complimenting the natural growing cycle.

Picking the olives is done today in the same way it has always been done, all the way back to the Mycenaean times (Bronze Age), by hand or with sticks. By hitting the branches the olives are dislodged and fall into the nets. Not as easy as it may seems, as the branches have to be hard enough to dislodge the olives without damaging the olives or the branches. The olives then fall into the ground net that has been placed on the ground, underneath the tree.

Preparing for the olive harvest

Setting the nets ready to collect the olives

Separating the olives from the debris