Olive oil
The harvest
Published on 7 September 2026
The harvest time
We harvest our olives relatively early. The result is a very fresh, “grassy” tasting olive oil with a light peppery note. Early harvesting significantly reduces the yield. A late harvest of fully ripe olives, on the other hand, increases the quantity – but the oil loses character and tastes rather bland.
From the harvest to the mill
Besides the timing, the time span until processing is decisive. The shorter it is, the lower the acidity and the more completely the aromas are preserved. Our olives go to the mill on the day of harvest and are cold-extracted – the temperature stays below 27 °C.
Fluctuating harvest yield
The fluctuating harvest yield is a typical phenomenon in the olive grove. After a large fruit production, an olive tree quite naturally takes a break: a bountiful harvest is usually followed by a smaller one, because the tree is simply exhausted. For a long time this was considered a consequence of traditional farming, where the harvest was postponed to achieve the maximum fat yield. The tree could then not recover in time for the next season. Added to this is a nutrient deficiency in the soil, particularly phosphorus.