Harvesting systems Sistemas de recolección de aceitunas para elaborar aceite de oliva

HARVESTING SYTEMS

 
 

The traditional olive harvest in the region Lower Aragón is called "milking" because it is done manually and the people go branch by branch, passing their hands from the top to the bottom of the branch removing the olives as they go. The best quality olives are not used to make oil but sold as table olives. The usual collection of the olives is put into motion once they have matured excessively (on December 8 or later). Due to labour shortages and high wages, the harvesting is usually carried out by all the members of a peasant family and can last until January, as many olives are collected from the floor. The various phases of the collection are:   

-         Sweep the floor to collect the olives already naturally detached.

-         Extension of nets or canvas underneath the trees in order to catch the olives.

-         Shaking or "milking" of the tree. (Sometimes poles are used to tap the branches so that the loose olives fall).

-         Collection of the net or canvas.

-         Separation of the leaves.

   

Harvesting with the vibrating machine.

  

Except for those used as table olives, the olives are taken to the mill without being separated as coming from the floor or the tree, this adversely affects the quality of oil. In recent years there has been a practice that involves the collection of the olives from the floor using a machine equipped with barbs, however this has the drawback of puncturing the olives, which also has a negative impact on the quality of oil.

For 10 years the vibrator technique has been being tested (self-propelled or tractor PTO). Its use is not restricted by the excessive bulk of the trees or the poor form in pruning and it is used whenever possible.

   

The late harvest is the cause of the characteristic golden color and sweet flavor oils of this region, that have given them worldwide fame. 

The top 10 to 20% of olives, of the highest quality, are used to prepare black olives in brine, widely consumed in Aragon and Catalonia, and the rest are crushed to produce virgin olive oil from Lower Aragon.

 Source: www.aceitedeoliva.com

  

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