There can surely be few fruits with as many uses as olives – from a tasty snack with a drink, to the oil used to anoint kings and queens throughout history, olives have it all!

Spain is renowned for its olives, with the country being the world's leading producer of this versatile and delicious fruit. No-one who has ever driven through the Spanish countryside can have failed to notice the olive groves found all over Spain.  The fact so much of the land is covered by beautiful olive trees shows what an important and valuable crop olives are and how vital the annual olive harvest is for so many Spanish farmers and producers
Let’s have a closer look at the olive harvest in Spain and explore the history, culture, and process of this important industry.

The History and Culture of Olive Harvesting in Spain

The cultivation of olives in Spain can be traced back to ancient times, with the Phoenicians introducing the crop to the Iberian Peninsula over 3,000 years ago. The Romans also played a significant role in the spread of olive cultivation, and today, olive groves cover over 2 million hectares of Spanish land.
Unsurprisingly, for a crop of such economic and cultural importance, the olive harvest is a time of celebration and tradition in Spain, with many towns and villages hosting festivals and events to mark the occasion. One of the most famous is the "Fiesta de la Aceituna" (Olive Festival) in Martos, Andalusia.  Every December a festival of parades, live music, and tastings of local olive products is held to celebrate and promote this fantastic fruit!

The Harvesting Process

There are two three primary methods of harvesting olives in Spain.
Manual harvesting involves collecting the olives by hand, typically using a long-handled rake or a hand-held comb. Given the labour-intensive nature of this method, it's generally reserved for ancient olive trees, often centuries old, where access is a right challenge. This approach is favoured for smaller batches of high-quality olives intended for top-notch olive oil production.
Mechanical harvesting, on the other hand, utilises machines that shake the olive tree branches, allowing the ripe fruit to fall onto collection nets. This method is complemented by some manual harvesting to ensure no olives remain on the trees. It's predominantly used for larger-scale production, proving to be both faster and more cost-effective than manual methods.
The third method is used in extensive olive groves, where large tracts of land are dedicated to cultivation of young olive trees planted in rows, the emphasis
is on maximising productivity and efficiency. In these vast landscapes, specially designed tractors come into play, which directly collect the olives from the trees. These machines combine the principles of mechanical shaking and direct collection, allowing for a swift and effective harvest. This method epitomises the balance between modern innovation and the age-old traditions of Spanish olive farming, ensuring that vast quantities are harvested without compromising on quality.
Once the olives have been harvested, they are transported to an olive mill, where they are cleaned, sorted, and crushed to extract the oil. The oil is then filtered, bottled, and labelled for distribution.

The Importance of Olive Harvesting in Spain

The olive harvest is a crucial time for many Spanish farmers and producers, as the olive oil industry plays a significant role in the country's economy. Spain produces around 50% of the world's olive oil, with much of it being exported to other countries.
In addition, the production of high-quality olive oil is a point of pride for many Spanish communities, and the country's diverse range of olive varieties and flavour profiles adds to its reputation as a leader in the industry.
While we’re speaking of the oil, there are many different types and qualities, each with their own uses.  As you’d expect, Iberica offers you the best, whether it’s Pomace oil for frying, coupage or extra virgin olive oil that has been blended for balance, or 100% Picual (in wine terms, think single grape variety) for drizzling over salad or mopping up with hunks of crusty bread.
But it’s not just the oil that is so prized, the olives themselves, whether used in recipes, or eaten as an appetiser or snack are delicious - and so many varieties, too!
Here, at Iberica, we offer Gordal (the’fat one’),Manzanilla, and Cacereña.  Something many folks don’t know is the black olive is the same variety as the green– it’s just been left to ripen on the tree for longer.  So you get two fruit which are different in appearance and flavour – but equally tasty - from the same tree.
We don’t just offer the different varieties of olives – delicious as they are – we also offer them stuffed with jalapeño, roasted red pepper, or anchovy to give an exciting twist to tapas.
At the time of writing, the olive harvest is already well underway in southern Spain – it typically runs from October to March – and, while continuing drought conditions mean the quantity produced may be lower than average, according to experts on the ground, those same drought conditions also favour higher quality.
And, with it taking 4-5Kg or olives to make just one litre of oil, it would seem now would be an excellent time to buy – and maybe even stock up a little!

Conclusion

The olive harvest in Spain is an essential event that brings together tradition, culture, and commerce. With its rich history and significant economic impact, it is no wonder that olive cultivation and production are such an integral part of Spanish life. Whether you are a food lover, a history buff, or a culture enthusiast, experiencing the olive harvest in Spain is something that should not be missed.
You can shop all of the amazing different types of olives we have to offer by clicking here.  And, if it’s olive oil you want, go here.

Even better – just get both!  (You know you want to ?)