The olive harvest :

The olive harvest is an important operation for its impact on the cost of production and the quality of the final product : olive oil. 

Harvesting requires the availability of adequate resources to carry out a collection of quality ( net harvest, crates of olives) . In relation to a growing demand for olive oil the development of tools and means of harvesting olives grown revolution. He passed the ancestral method of harvesting the " shaking down " to offer depending on the size of the trees, the terrain and the size of farms , different tools and gear .

 As examples we can mention:

• The traditional method of harvesting olives by shaking down by long poles. 

• rake with which the olive branches , or electric rake that can be equipped with a telescopic handle is literally comb .

• Forks pneumatic or vibrating fork powered by a range powered by a battery on the back motor .

• Buzzer, Mobile branch. Powered by a gasoline engine , brush cutter type, it has a hook that attaches to the branch to shake.

In connection with a global production of olive oil is increasing and to increase their productivity and to control the rising costs of production,

the growers are moving more and more towards highly mechanized harvesting techniques . And were collected by buzzer on farms classic plantation.

For "super- intensive " plantations that require highly mechanized harvesting techniques of olive or straddle the olive harvest is done by vibration is used.

harvesting of mature trees olives is still done by shaking down by long poles . Fruit picking hand on young trees is generally practiced for olives for canning but now we are seeing the beginning of the mechanization of olive especially for young super-intensive farms .

The harvest date is related to the degree of maturity of the olives. When this degree crushing affects both the extraction yield of the oils quality. The latter is also influenced by the terms of harvest ( system time ) .

For some optimum time is the maximum concentration of polyphenols.

• Harvested green stage , the fruit is rich in little oil. It is rich in chlorophyll pigments ( oxidation in the presence of light) and low in phenolic compounds.

• A full maturity (black point ) , the oil is flavored month rich in phenolic compounds with antioxidant activity months.

The optimal harvest time is determined for each variety of olive and olive oil each region , and for :

 A maximum oil content in the fruit.

 A better quality oil .

 a lowest possible cost of harvesting .