Our authentic Greek extra virgin olive oil comes out around mid October. Every year is different and the date may vary. It mostly depends on the weather conditions, the rains we had throughout the year, and above all, the condition of the fruit.

The team of My Precious Olive Tree is dedicated to produce high quality extra virgin olive oil. And this is why the harvest period is extremely important to us. Harvest period is what we wait for all year long. It is a blessing for farmers, a joyful celebration but if harvesting isn’t done the right way it can be a curse and destroy the efforts of a whole year.

The are some basic rules that we all follow and there are of course many important details in the whole process on which we stay focused. Unexpected situations may come up and they need to be sorted out quickly and efficiently. Here, we will talk about the basic rules of harvesting, the ones that aren’t negotiable and that we follow no matter what.


All the rest, you can find it out if you come and visit us during harvest!

It is very crucial to monitor every step of the procedure, from harvesting the trees to the mill and back and make sure the everything goes as planned.

We start very early in the morning when the temperature is low. Don’t forget that in Greece the weather in October even November can be very warm and this is something that does’t help. We can’t change the weather conditions, but we can choose to work early in the morning.

Our efforts all year long are focused on having a healthy fruit. So what we need to do at this final stage of the cultivating period is to treat the olives with love and care. We are very careful so the they aren’t hit, hurt or damaged. Even when they have fallen an the ground, all of our workers know that they mustn’t step on them.

Temperature plays a very significant role in the whole procedure of extracting the olive oil. This means that after the olives are picked from the trees, they are kept in the shadow to remain cool. Ventilation is needed too, so keeping the olives in plastic bags is a big mistake.

The olives must be taken to the mill within a few hours after they have been collected. To understand the importance of it, imagine any fruit or vegetable. The moment you take it from the tree/ soil etc this is when the aroma and freshness are at their maximum. Exactly the same applies for olives.

The milling method is very vital. We choose the mill very carefully and there are two key parameters that aren’t negotiable. The first one, is that the mill has to be clean and the second one has to do with the temperature. The machines must work in low temperature, below 27C, and this means that the olive il is cold pressed/ cold extracted.

Once the olives arrive at the mill, they are washed and separated from the leaves. Then, we have the malaxation, where the olives are crushed into a pulp. The duration of the malaxation varies, but for sure it shouldn’t last more than 20 minutes.

Right after this, the olive oil is separated from the pulp through a centrifuge. The water is drained away and the liquid gold comes out fresh and flavourful!

The first taste of the year’s crop is full of emotions. The most dominant emotion for the 2020 crop was deep satisfaction for the final result.

Until next year’s harvest enjoy the fresh extra virgin olive oil!