Olive Harvest Season: The Frantoio Ottaviani Calendar
The Olive Harvest: A Sacred Moment in Tuscia
In the heart of Tuscia Viterbese, between October and December, a ritual unfolds that the Ottaviani family has preserved for over a century. The olive harvest is not simply an agricultural operation: it is the moment when a year's work takes shape, transforming into the green gold that will reach your tables.
The Harvest Calendar
October: The Start of the Season
The first olives of the Canino variety begin to reach the right degree of ripeness. During this period, the drupes still present a green-violet coloration, ideal for obtaining an oil with an intense aroma and the characteristic slightly spicy and bitter aftertaste, distinctive signs of a high-quality extra virgin olive oil.
November: The Heart of the Harvest
This is the most intense month at Frantoio Ottaviani. The olives reach the perfect balance between yield and organoleptic quality. Our mill operates at full capacity, with pressing occurring within hours of harvest to preserve all the properties of the fresh fruit.
December: The Final Harvests
The season concludes with the last olives, which yield a more delicate and sweet oil. This is also the period when the New Oil is finally available for our most loyal customers.
Why Timing Is Essential
Early harvesting, which we prioritize at Frantoio Ottaviani, ensures:
- Higher polyphenol content – natural antioxidants that provide health benefits and better shelf life
- Intense aromatic profile – notes of artichoke, fresh grass, and almond typical of Canino
- Very low acidity – well below the 0.8% legally required for extra virgin classification
Our Harvest: Tradition and Respect
For generations, the Ottaviani family has practiced hand harvesting and mechanical harvesting aids, never resorting to methods that could damage the trees or fruit. Every olive is treated with the care it deserves, because we know that oil quality begins right here, among the branches of our olive trees.
From Tree to Mill in Just Hours
The time between harvest and pressing is crucial. At our mill, olives are processed within 4-6 hours of harvest, when they still retain all their properties intact. This rapid process prevents unwanted fermentation and oxidation that would compromise the final quality.
Product Availability Throughout the Year
New Oil (November-January)
The New Oil, freshly pressed, is available in limited quantities. It has a bold character, naturally cloudy, with a taste that evolves over the first few weeks. A unique experience for true connoisseurs.
Filtered Oil (Year-Round)
After natural decantation and filtration, our Canino extra virgin olive oil is available year-round, while supplies of the new harvest last.
Visit the Mill During Harvest
During the pressing season, we open our mill doors to those who wish to experience this authentic tradition up close. You can observe the production process, breathe in the aroma of freshly pressed olives, and taste the oil directly from the source.
Book your visit by contacting us by phone or through our online form. A member of the Ottaviani family will be happy to guide you through the secrets of our oil.
Custom Pressing Service
Do you have your own olive trees and want to turn your olives into oil? During the harvest season, Frantoio Ottaviani offers custom pressing services. Bring your olives and trust our century-old expertise to obtain superior quality oil.
