The Olive Season


At Agro Sevilla we have been cultivating only the best olive varieties for more than forty years. We produce three kinds of olives of the highest quality: hojiblanca, manzanilla and gordal. Our meticulous cultivation process and respectful preparation means that these olives conserve all their properties and the best taste.

Discover all the keys to the olive harvest

Olive season begins in the autumn. The best time to harvest and the methods used vary according to the variety being picked and the area in which the harvest takes place. 

We are going to examine which factors affect the harvest, the best time to begin picking according to those conditions, and the methods used to do this for the varieties produced by Agro Sevilla. 

When does the olive harvest take place? 

From a lexical point of view, ‘el verdeo’ refers to olive picking when the fruit is still in the early stages of ripening. The green olive is ideal for the production of table olives. Its harvest takes place between the months of September, October and November, depending on the year and the region of production. 

Which factors influence the start of the harvest? The main ones are related to the weather, which affects the flowering of the tree, fruit setting and finally veraison (or change of colour) until ripening in the autumn. The temperature and rain also affect the amount of olives a tree has. The more olives on the tree, the longer they remain green. 

The roots of the ‘verdeo’ are so deeply embedded in local culture that the local festivals of many villages and towns linked to Agro Sevilla coincide with its start

How is the ‘verdeo’ of olives carried out in Agro Sevilla? 

The ‘verdeo’ techniques have evolved over the centuries. In the past, olives were picked using a technique knowns as ‘ordeño’. This is done by hand, letting the olives fall into a basket known as a ‘macaco’.

From the moment they appear on the tree, the olives are looked after by our farmers. Green olives are carefully picked by the farmers of Agro Sevilla so that the fruit isn’t damaged. The branches of the olive tree are shaken in a specific way, with a stick or a mechanical arm, making the fruit fall onto an inverted umbrella or mesh arranged below so that it doesn’t touch the ground. 

Once collected, the olives are transported to each cooperative without being damaged. There they will continue with the table olive production process.