Olive pickers are an invaluable kitchen tool. Available in various shapes and sizes made from different kinds of wood, these olive pickers can help keep fingers clean while also helping keep jars organized.
Hand harvesting typically uses nets and ladders. Workers rake and bat olives down from tree by tree using battens. In certain fields, trees may be strategically arranged so as to be harvested by machines using tunnels.
Early Life and Education
Franciscan missions established throughout California included olive groves planted by Franciscan friars that can still be visited today; some can boast 150 year-old trees producing organic olive oil!
Olive harvesting can be done manually or using sophisticated mechanical harvesting equipment. Harvesting by hand requires more labor but will produce higher-grade olives.
Skilled experts require great skill to know when the ideal olives should be picked. Different varieties ripen at different rates; early harvesting for sharp, grassy flavors while others should remain on the tree until fully ripened for milder flavors can produce great results. Selecting an optimal time and flavor profile requires experience and an awareness of desired taste profiles.
Olive pickers may harvest by hand or use machines, with commercial groves often employing shaker machines that fit over olive trees to shake their fruit into nets that have been placed beneath each tree.
Harvesting olives at the right time depends on whether or not their grower intends to press them for oil production or consume them as food products. In general, earlier harvesting increases intensity and bitterness of flavor.
Workers must take great care not to damage olives, as that can bruise and discolor their fruit. Furthermore, olives have only a limited shelf life once harvested; salt or brine solutions may be used to preserve them; usually though, consumers consume them within days of picking.
Achievement and Honors
Olive picking can be an exhausting and time-consuming endeavor, yet the technological revolution is making the harvesting process simpler, helping harvesters gain more from trees in less time.
Arab American University students harvested olives at Tubas Village – Aida Camp this past November as part of its sustainability initiatives for students.
The Olive Picking Championship held annually in Postira on Brac island was recognized by an international jury from Creative Tourism Network with their Best Creative Experience award, in recognition of how it promoted ancestral traditions, intangible heritage, coexistence between travelers and locals, and coexistence among travellers and locals alike.
Olive picking is often done as a family activity, using a tarp under the trees and hitting or shaking them to loosen the olives from their branches. For high branches, use ladders or rakes. Be sure to catch all fallen olives as soon as they hit the ground as any left behind can rot and lead to disease and olive fruit fly larvae infestation.
Female olive pickers generally worked in groups of women primarily widows or with siblings and mothers as members of gangs, often taking on contracts at different ages due to familial obligations and sibship considerations. Their age also varied depending on family ties such as siblingship or familial considerations.
Net worth measures the total assets minus debts owned by an individual; therefore it provides an indicator of an olive grower’s success in the industry.
If an olive picker can increase the quality of their oil production, they will increase both their net worth and net profit. This is the goal of all small olive growers who hope to craft top-quality oils for personal and community consumption.
To achieve this goal, they must find ways to increase harvesting efficiency. One possible approach would be using nets under each tree that are large enough to catch all fallen olives before placing them into crates with mesh sides for good airflow – which will decrease risk of rotting and mould formation.