Paxos, a small jewel in the Ionian Sea, is known for its lush olive groves and high-quality olive oil. If you’ve visited in summer, you might have noticed the small, green olives dotting the trees. But these olives aren’t ready for harvesting just yet. The olive harvesting season on Paxos begins in October and lasts until February, with the busiest period often right before Christmas.
This blog will take you through the two main methods of olive harvesting practiced on Paxos, offering a glimpse into this time-honored tradition.
1. The "Natural Fall" Method
This traditional method begins in early October with nets spread beneath the olive trees. Here’s how it works:
Preparation: Before laying the nets, we clear the grass to create a flat surface. Nets are placed under each tree, secured with rocks from nearby stone walls to prevent them from being blown away by the wind.
Waiting Game: Over the weeks, olives naturally fall onto the nets, pushed by the wind or ripening naturally.
Collecting: In November or December, we gather the nets. Two people carefully lift the net edges, letting the olives roll into a central pile.
Cleaning: The piles are cleaned by hand, removing leaves, branches, and stones. A homemade tool, like a crate with small holes, helps sift the leaves.
Bagging: Cleaned olives are stored in sacks, ready for pressing within 24 hours to preserve quality.
This method is labor-efficient and yields a high quantity of olive oil, though the quality depends on how long the olives stay on the ground.
2. The "Vibrating Rake" Technique
A more modern approach, this method has gained popularity in the past five years.
Shaking Things Up: Vibrating rakes are used to gently shake olives off the branches.
Big Nets, Big Results: Large green nets cover the ground under each tree, and are moved from tree to tree during harvesting.
Quick Turnaround: Olives are harvested at their peak ripeness and pressed quickly, producing the best-quality oil with lower acidity.
Challenges: Tall Paxos olive trees make it tricky to harvest from the upper branches, and more leaves fall using this method, requiring additional cleaning.
Although this technique yields a smaller quantity of oil, the flavor and aroma are unparalleled.
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Why Are Paxos Olive Trees So Tall?
The towering olive trees of Paxos are a legacy of Venetian influence 400 years ago. The Venetians planted thousands of wild olive trees and bred them with regular ones. The lower branches yield the highest-quality oil, while the upper branches provide a greater quantity. Historically, the less desirable oil was used for lamps and soap-making. Today, some locals still make olive oil soap, keeping this ancient craft alive.
Olive Oil on Paxos Today
Most Paxos residents harvest enough olives to produce oil for their families, storing it in barrels or metal cans in cool, dark places. A small bottle is kept handy in the kitchen, refilled as needed. Some larger producers sell their oil to local restaurants or shops, offering visitors a taste of Paxos’ finest.
If you’re curious about the olive oil-making process, check out our interview with Hristos Mastoras, owner of a family olive press near Loggos, to learn more.
Conclusion: Taste the Tradition
The olive harvest on Paxos is more than just a yearly task; it’s a tradition rooted in history, culture, and community. Whether you’re savoring a drizzle of golden oil on fresh bread or watching locals at work, the story of Paxos’ olives is one of dedication and love for the land.
When you visit Paxos, don’t miss the chance to experience this tradition firsthand and enjoy some of the world’s finest olive oil.
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