The end of the Christmas season used to mark the best time to harvest our olives. And this year was not an exception. Beside the 250 acres of vines, Quevedo farms 50 acres of organic olive trees. Since 2003 we are growing our olives free of any chemical and farming in an integrated organic process. We have around 2,000 trees with 70 to 150 years old and around 2,500 between 2 and 10 years old.

Thus, during these weeks we have left the pruning shears at home and we have been dedicated to olive harvesting. Traditionally we used to use long sticks with which harvesters manually shaken the boughs and made the olive fall over a device called the oli-net, wrapped around the trunk of the tree and opened to form an umbrella-like catcher. This year we decided to introduce a new technology to harvest the olives. We are using a vibration harvester, which shakes the boughs, dislodging the olive fruit in few seconds. It definitively creates some vibration in the trunk but seems not to affect the heath of the olive tree. We have studied the effects of this harvester and we concluded no major damage was caused to the tree on the weeks and months after the harvest. The video helps to explain how this works.

To make a liter of olive oil, this year, we need around 6.5 kilograms of olive fruit. We expect to make around 4.000 liters of organic olive oil this year, slightly higher than last year. The younger olive trees produce more and more each year and the older ones keep their low yield and concentrated fruit.

Take a look at the video. What you think about this process?

Oscar Quevedo

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  • spa candles

    Wow. That was some machine in action. Now let me ask you though. Can you like harvest everything without any machine? It’s gonna be tiring really but it’s gonna mean less exhaust.

  • ryan

    WOW, now that’s cool!!!!! never seen that before, thanks!

  • Gabriella Opaz

    I’m with Ryan on this one. As we haven’t seen an olive harvest as of yet, this makes the process seem space age! Thanks so much for sharing Oscar, and hopefully we can see this process up close and personal in the near future!

  • Vitor Mendes

    The system is not new to me, but i´ve never seen it working. Great vídeo, and i hope soon we´ll have a tasting of your organic olive oil at my store, ok?! Can´t wait!!!

  • joini

    who is the retailer for this machine

  • oscar

    I don’t know but I’ll try to get this information.


  • Jorge Barros

    acabo de ler na pagina 2 Azeite Biologico da Quevedo que para fazer um litro de azeite este anodevem ser necessarios 6.5 QUILOS DE AZEITONA NO MEU CASO POR 130 QUILOS DE AZEITONA SO ME DERAO 10 LITROS FOI MAO RENDIMENTO OU SE ENBANARAO GOSTAVA MESMO DESABER OBRIGADOS

  • Oscar Quevedo

    Olá Jorge, 13 quilos por litro é de facto um péssimo rendimento. De qualquer maneira nesse valor já deve estar incluído o valor da maquia, ou seja a parte que o lagareiro toma para si pela extracção do azeite. O valor da maquia normalmente situa-se entre os 13%-16%. Para um valor da maquia de 15% já deduzido do azeite recebido, então terá tido uma produção de cerca de 11,8 litros, ou seja 11 quilos de azeitona por litro de azeite. Este é um valor que continua a ser muito alto. Terá havido engano?

  • Arkanyassin

    i like it iwould like to kno how to order the mashine

  • Whatisadsense

    How i get this Machine?

    • Oscar

      Pls contact SAFISAL or RODRISAN in Portugal.

  • Joaquim Manuel Ferreira Rebelo