When To Pick Olives From Tree

The best time to pick olives from the tree is in the early autumn, typically between September and November in the Northern Hemisphere.
 
But knowing exactly when to pick olives from the tree isn’t just about the calendar, it’s about watching the fruit’s color, firmness, and flavor.
 
If you’re wondering when to pick olives from the tree for the perfect briny bite or the richest oil, you’ve come to the right place.
 
In this post, we’ll cover the stages of olive ripeness, how to tell when to pick olives from the tree for table olives versus oil, and a few handy tricks for testing readiness.
 
Let’s dig into the art of harvesting these little green and black gems.
 

Why Timing Matters When You Pick Olives From The Tree

When you pick olives from the tree at the right moment, you lock in the perfect balance of bitterness, sweetness, and oil content.
 
The tricky part is that olives don’t all ripen at once, so you might need to pick olives from the tree over several weeks.
 
Let’s break down the main reasons timing is everything when you pick olives from the tree.
 

1. The Color Change Tells the Story

Olives start out bright green and firm, and that’s your first clue for when to pick olives from the tree if you want a crisp, tangy flavor.
 
As they mature, they shift to a yellowish-green, then to a rosy or purple blush, and finally to a deep black.
 
You can pick olives from the tree at any of these stages, but each color offers a totally different taste.
 
Green olives are picked earlier, while black olives are left on the branches longer to develop sweetness.
 

2. Oil Content Peaks at a Certain Stage

If you’re pressing oil, you’ll want to pick olives from the tree when they’re mostly ripe but still have a bit of firmness.
 
This usually happens when the olive skin has turned from green to a purple or dark brown color.
 
At this point, the oil content is at its highest, and the flavor is fruity with a pleasant peppery kick.
 
Waiting too long can lead to overripe olives that produce oil with a softer, sometimes rancid note.
 

3. The Weather Can Ruin Your Harvest

When you pick olives from the tree, you’re racing against frost, rain, and wind.
 
A hard frost can damage the fruit and lower oil quality, so it’s smart to pick olives from the tree before temperatures drop too low.
 
Rain right before harvest can make olives swell and dilute their oil, so keep an eye on the forecast.
 
Plan to pick olives from the tree on a dry, sunny day for the best results.
 

How To Know When To Pick Olives From The Tree For Eating

If you want to cure table olives, the timing is a bit different than for oil.
 
Let’s get into how to pick olives from the tree for snacking and brining.
 

1. Green Olives Are Picked Early

Green olives are harvested while they’re still firm and fully grown but not yet changing color.
 
You’ll know it’s time to pick olives from the tree for green curing when they’re a uniform light green and resist gentle squeezing.
 
These olives have a high bitterness level, but that’s just what you want for classic Spanish-style green olives.
 
They take longer to cure, but the payoff is a crunchy, bright bite.
 

2. Half-Ripe Olives Give You a Middle Ground

Some growers love to pick olives from the tree when they’re half green and half purple.
 
This stage is often called “turning color,” and it offers a milder bitterness with a more buttery texture.
 
If you pick olives from the tree at this point, you’ll get a beautiful rosy hue in your curing jar.
 
These olives are perfect for Greek-style cracked olives or quick water cures.
 

3. Black Olives Are the Sweetest Choice

Fully ripe black olives have the lowest bitterness and the softest flesh.
 
You should pick olives from the tree when they are deep purple or black but still hold their shape without turning mushy.
 
This is the stage for oil-cured or salt-cured olives, which are rich and mellow.
 
Just be gentle when you pick olives from the tree at this ripe stage, as they bruise easily.
 

Simple Field Tests For When To Pick Olives From The Tree

You don’t need fancy tools to decide when to pick olives from the tree, just your hands, eyes, and taste buds.
 
Here are a few reliable ways to test maturity.
 

1. The Squeeze Test

Gently squeeze an olive between your thumb and forefinger.
 
If it gives slightly but doesn’t crush, it’s ready for most purposes.
 
Really hard olives are too early, and ones that feel like jelly are past their prime.
 
So you can pick olives from the tree with confidence when they have that slight give.
 

2. The Color Check

Look at the olive’s skin in natural sunlight.
 
Green with no blush means early harvest, a mix of green and red means mid-season, and full black or dark purple means late.
 
If you see a lot of wrinkled fruit, you’ve waited too long, so pick olives from the tree sooner next year.
 

3. The Taste Test (Careful!)

Raw olives are incredibly bitter, but you can still learn a lot from a tiny nibble.
 
If the bitterness is overwhelming and the flesh is very watery, it’s too early.
 
If the olive tastes slightly sweet and oily, it’s ready.
 
Many pros regularly taste-test to know exactly when to pick olives from the tree.
 

So, When Should You Pick Olives From The Tree?

You should pick olives from the tree based on your end goal, not just on a fixed date.
 
If you want crunchy, bitter green olives, pick olives from the tree in early autumn when they’re still green.
 
If you want rich, peppery olive oil, pick olives from the tree at the “turning” stage in mid-autumn.
 
And if you love soft, sweet black olives, wait until late autumn or early winter to pick olives from the tree.
 
The same tree can even be harvested multiple times, so don’t be afraid to pick olives from the tree in stages.
 
Pay attention to your local climate and the olive variety, because some ripen faster than others.
 
Trust your senses, and you’ll soon know instinctively when to pick olives from the tree each season.
 
Happy harvesting, and enjoy the fruits of your labor.