How are Kalamata olives harvested?

Harvesting Kalamata olives is an intricate process that requires skill and attention to detail. The olives are handpicked at the optimal level of ripeness, ensuring they have reached their peak flavor. Workers carefully select only the best quality olives, discarding any damaged or underdeveloped ones. By handpicking the olives, it ensures that they are not overly bruised or mishandled, preserving their taste and texture.

Typically, the harvesting season for Kalamata olives lasts from October to January, as this is when the olives achieve optimum ripeness. During this period, skilled farmers and laborers gather the olives using traditional methods. By handpicking the olives, it allows for selective harvesting and ensures a higher quality end product.