When and why does the olive harvest start in Italy?
The olive harvest traditionally starts in September in several regions of Italy, above all in the south, such as Calabria, Sicily and Puglia. This early start comes down to the Mediterranean climate, which speeds up the ripening of the fruit, but also to the choice of producing oils with a fresher, grassier aromatic profile, made from olives picked at the start of the season. The earlier the harvest, the more intense the resulting olive oil, with a marked bitterness and pungency that are especially sought after in green fruity oils.
The exact date depends each year on the weather, on the variety grown (for instance, Carolea in Calabria ripens earlier than Tuscan Frantoio), and on the producer's goals. Some wait until October to aim for a ripe fruity profile, others start as early as mid-September to guarantee freshness and aromatic complexity. To get to know the full range of profiles, discover the 200 ml olive oil trio.
The key stages of the September olive harvest
1. Watching and choosing the right moment
Producers keep an eye on the colour of the olives as they turn from green to purple and then black. In September, the fruit is often picked while still green or barely turning, in order to get an oil with a marked bitterness.
2. Harvesting methods
Hand-picking, combs or nets: every technique aims to keep the fruit intact. In Calabria, tradition has it that you avoid shaking the branches roughly so as not to damage the olives, which guarantees better quality. For restaurants or delicatessens looking for the best of the season, the professionals section sets out the direct supply options.
3. Time before pressing
Less than 24 hours between the harvest and the trip to the mill: that is the golden rule in demanding houses. This short window prevents oxidation and concentrates the aromas. It is also what sets an artisan producer apart from industrial production.
September harvest: what impact on taste and quality?
An early harvest directly shapes the aromatic profile of the olive oil. Oils made from green olives often show:
- A brighter colour, sometimes slightly green
- Notes of cut grass, artichoke and green tomato
- A more pronounced bitterness and pungency
They are ideal for dressing raw vegetables, raw fish or carpaccio. To try these profiles at home, go for the organic green fruity olive oil 200 ml or put together a personalised gift box.
A calendar that shifts with the climate
Climate change sometimes brings the harvest forward by a few days or weeks. In 2026, some producers in the south started as early as 10 September, while others are waiting until the end of the month depending on ripeness.
Frequently asked questions
Why does the olive harvest start in September in Italy?
Because southern varieties ripen earlier, thanks to the Mediterranean climate. This makes it possible to obtain oils with a green, fresh profile that are very much in demand.
Does the harvest date affect the quality of the olive oil?
Yes, an early harvest gives a more intense and grassy oil, while a later harvest gives softer, rounder notes.
What is the difference between a September olive oil and a November olive oil?
September oil will be more peppery, bitter and vegetal, perfect for dressing raw dishes, while November oil will be softer, ideal for cooking or slow-cooked dishes.
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To go further, explore the professional formats and bottle personalisation for a tailor-made experience around new-season olive oil.
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