
My favorite time of year is fast approaching: olive season! It’s the time when the valleys all around me are buzzing with activity as neighbors are frenziedly making sure every last olive is picked.
Portugal is fast-becoming a major exporter of olives and olive oil. In 2000, Portugal exported about 40,000 tonnes of olives. By 2018, that rose to more than 134,000 tonnes. Most of the olives are grown and harvested in the Alentejo region, south of Lisbon. There, it’s all about intensive farming, high yields and advanced methods of producing the oil. Portugal now has more than 460 olive mills.
Harvesting the traditional way

Where I live, in central Portugal, olive harvesting is still done the old-fashioned way. As I only have two puny little olive trees on my land, I help my friends and neighbors with their harvest. It goes like this: you spread a large green net beneath the tree, someone climbs up and cuts olive-laden branches and the crew on the ground strips off the fruit. A lot of it is done by hand. Some people use tiny plastic rakes.
Everyone joins in. I’ve seen a grandmother of nearly eighty years old working alongside her granddaughter. Expats who come to live in Portugal are just as enthusiastic. From the middle of September onward, discussions are all about when the harvest will begin. In 2019 there was a bumper crop, but last year, there were hardly any olives and few people bothered to pick. This year, the trees are heavy with fruit and they are gradually turning black.
Once picked, the olives collect on the net beneath the tree. When the tree is completely stripped, the crew gathers the net together and dumps the olives into a big plastic bin. A machine locally known as a “leena” is used to remove any remaining stems and leaves and the olives are poured into large plastic bags.




Pressing the olives into oil
The local olive press is called the “lagar.” If you have a lot of trees and can pick several hundred kilos of olives, you can get your own “pressing.” This means that the oil you get from the lagar is from your very own olives. Since the lagar is usually operating round-the-clock during olive harvest, you have to book an appointment for your own pressing. Otherwise, if you only have a small amount, you take it to the press and they are added in with other people’s olives. The oil you receive depends on how many kilos of olives you bring.
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