Olives- The Rich History and Tradition of Olive Harvesting in Portugal - The history of olive trees in Portugal. Harvesting olives.
- mcoelho813
- 4 days ago
- 7 min read
Updated: 3 days ago
Quick facts
Portugal is the 7th largest olive oil producer in the world
Alentejo produces 70% of Portugal's olive oil
Harvest for olives is in October, November, and December
Portugal produces mainly extra virgin olive oil (Azeite Virgem Extra).
Several regions hold DOP (Protected Designation of Origin) status, such as:
Azeite de Moura, Azeite do Alentejo Interior, Azeite de Trás-os-Montes, Azeite do Ribatejo
Olive trees are a symbol of peace, longevity, and Portuguese heritage
Olive trees have grown in Portugal for more than 2000 years
Olives have been a vital part of Portuguese culture and agriculture for many centuries. The varied landscapes of Portugal, from the rolling hills of the Alentejo to the sun-drenched coasts of the Algarve, create ideal conditions for olive trees. This blog post explores the history of olives in Portugal, the significance of olive oil consumption, and the traditional methods associated with the olive harvest.
A Brief History of Olives in Portugal- The history of olive trees in Portugal. Harvesting olives.
The history of olives in Portugal dates back thousands of years. It is thought that the Phoenicians were among the first to introduce olive cultivation to the Iberian Peninsula around 1000 BC. The Romans saw the economic potential of olive farming and expanded it significantly. They established vast olive groves, laying the foundation for the thriving olive oil industry Portugal enjoys today. The oldest olive tree in Portugal is the Oliveira do Mouchão, located in Mouriscas, Abrantes, with an estimated age of 3,350 years. It is considered one of the oldest in the Iberian Peninsula and still produces olives.
In Fátima, olive trees are significant because they were part of the natural landscape where the apparitions took place. The trees also carry deep symbolic meaning in Catholicism, representing peace, endurance, and healing—themes central to the Fátima apparitions. In Portugal, Palm Sunday is celebrated with the blessing of palm branches (“ramos de palma”) and olive branches (“ramos de oliveira”), which symbolize victory and peace. People have these branches blessed at Mass. They take the blessed group of branches to their homes as a sign of protection. The local legend says that if a bad thunderstorm approaches, the family should burn the branches to protect their home and crops, or return them to the church to be burned, with the ashes used on Ash Wednesday.
Over time, olive growing became an important part of Portuguese culture. Portugal is home to several indigenous olive types. The Galega olive, known for its fruity taste, accounts for about 30% of olive production in the country, along with other varieties, including Cordovil and Verdeal. The history of olive trees in Portugal has significant meaning. Harvesting olives is a family tradition.
The Importance of Olive Oil Consumption
In Portugal, olive oil is more than just a cooking ingredient; it symbolizes culinary heritage and is part of the Mediterranean diet. Health experts recognize the benefits of olive oil, as it is rich in monounsaturated fats, antioxidants, and has anti-inflammatory properties. According to a study, countries where olive oil dominates cuisines, such as Portugal, report a lower incidence of heart disease.
In Portuguese kitchens, olive oil is generously used in many dishes. It enhances everything from fresh bread to salads and grilled meats. Traditional recipes focus on local olive oil, emphasizing its importance in home cooking and regional cuisine. Our family cooks with olive oil. We use it on our salad. We drizzle it on potatoes and steamed foods. Our Olive oil is kept in a cool place. There are three main enemies of extra virgin olive oil: light, heat, and oxygen. We have an olive oil cellar under the basement steps for oil only.
Olive oil consumption in Portugal is on the rise. Farmers are searching for sustainable and organic farming practices. Sustainable farming focuses on producing food while protecting the environment, supporting rural communities, and ensuring long-term soil health. In Portugal, olive, wine, chestnut, and almond farming producers are adopting greener, more resilient methods of growing to protect future harvests.
The Olive Harvest: A Time-Honored Tradition
The olive harvest in Central Portugal generally occurs between late September and early December, depending on the region and olive variety. This time is filled with group activities as families and friends come together. Traditionally, olives were harvested by hand, using long poles to shake the branches. This method, while labor-intensive, protects the trees and the olives. Although some producers now use machines, many still favor this traditional approach to ensure high-quality olives. On our small family-owned farm in Central Portugal, olives are picked by hand. Specific branches are trimmed, sticks are used to tap the olives off the limbs, nets are placed under the tree to help collect the olives that fall, and bins are used to collect the olives.
Olive harvest takes time. A large tree can take 2-4 hours to pick by hand with sticks and a saw.
Are olives eaten from the Olive tree the same day? Olives harvested cannot be eaten from the tree. Olives must be soaked to relieve the bitterness. Olives soak for a few months in water and salt. before eating them. Freshly harvested olives are taken to the mill to be ground down into olive oil. How many olives does one tree produce? A single, mature olive tree typically produces between
15 to 20 kilograms of olives annually, which can be anywhere from 5,200 to 8,000 olives.
Our olive trees are over 300 years old. They have been harvested and trimmed for generations. In 2017, a devastating fire destroyed parts of our town in central Portugal, including damaging some of our treasured olive trees. We cut the burnt trees to the stump. Within 2 years, the trees were producing olives again. Trees were planted in rows with an area apart for growth. The branches do not touch. The area between the trees allows for the cut branches to be placed and burned during the winter months. Olive trees are drought-resistant, which is why Portugal is such a perfect growing place for olives.
The harvest season is more than just a work-filled time; it is also a celebration. Many regions host festivals to honor the olive harvest, complete with local bifanas, caldo verde soup, chanfana meat, folklore music, and crafts for sale. The Olive Festival in the Alentejo region attracts thousands of visitors each year, showcasing traditional cultural heritage and community ties through activities centered around the olive industry. Families gather to help harvest the olives. We arrive from the US to help our family pick olives.
The Process of Olive Oil Production
Once harvested, olives are taken to the mill for processing. The production of olive oil includes several key steps: washing, crushing, and extraction. The quality of the oil hinges on the freshness of the olives and the methods employed during processing. Before we take our olives to the mill, we remove the leaves and branches. We lightly wash the olives. Then, we bag and weigh them.
Cold-pressing is a common technique in Portugal, where olives are crushed at lower temperatures to retain flavor and nutritional benefits. The final product is often extra virgin olive oil, known for its rich flavor and vibrant green color. In fact, Portugal ranks as the 6th largest producer of olive oil worldwide, with about 50% of its production classified as extra virgin, celebrated for its unique taste defined by local climate and soil conditions. Portugal is one of the World's top producers of olives and olive oil, known for both simple table olives and high-quality extra virgin olive oil. The country’s Mediterranean climate, dry air, cool evenings, mild winters, and hot summers, especially in regions like Alentejo, Trás-os-Montes, Algarve, and Beira Interior, are perfect for olive growing.
The Future of Olive Cultivation in Portugal
As global demand for olive oil continues to rise, the future of olive cultivation in Portugal appears bright. However, challenges such as climate change, pests, and competition from other olive-producing nations pose risks.
Many Portuguese olive farmers are addressing these challenges by adopting sustainable practices, such as organic farming and integrated pest management. Birds are a problem for Olive Farmers. These approaches not only protect the land but also improve olive quality and the oil produced.
Trimming branches is an art. Our Mother has been teaching us which branches to cut and when. Our olive trees are organic.
There is also a growing initiative to promote the unique characteristics of Portuguese olive oils through branding and certification. There are olive trees north of Lisbon on highway A1 that produce olives to be harvested by machine. The trees are square and kept short. They are in rows and close together. Machine harvesting for olive trees uses various specialized machines, including large shakers, straddle harvesters, and comb-like devices, to shake or comb olives from branches into collection nets or buckets. The history of olive trees in Portugal. Harvesting olives.
Can you travel with Olive oil to America? Can you take olive oil to the US?
Yes, you can bring olives to America from Europe, but you must declare them to U.S. Customs and Border Protection (CBP). It is best to pack them in your checked baggage and declare them as "agricultural products". Fresh olives are subject to inspection for pests and diseases, but canned or processed olives are generally more permissible, though still must be declared. What to do
Declare all items: When you arrive in the U.S., you must declare all agricultural products, including olives, by checking "Yes" on the customs declaration form and telling a CBP officer.
Pack in checked luggage: Solid food items like olives are generally allowed in checked bags.
Keep packaging: Save receipts and original packaging to prove the country of origin, as this can be helpful during inspection.
Be prepared for inspection: U.S. agriculture specialists will inspect the olives to ensure they do not pose a risk to American agriculture.
In Closing
The rich history and tradition of olive harvesting in Portugal are deeply intertwined with the nation's culture and culinary practices. From ancient times to today, olives have significantly shaped the agricultural landscape and diets of the Portuguese people.
As the olive oil industry evolves, it is crucial to respect traditional methods while embracing sustainable practices. The future of olive cultivation in Portugal holds immense potential, ensuring this cherished agricultural practice remains a key part of Portuguese heritage for years to come. Small family farms with traditional harvesting techniques ensure the future of olive eating and olive oil production in Portugal. The history of olive trees in Portugal. Harvesting olives is a family tradition in Portugal.
Types of Olives in Portugal
Popular Olive Varieties
Galega – Portugal’s most traditional olive; small, flavorful, used for both oil and eating.
Cobrançosa – Fruity and aromatic, often used in premium oils.
Cordovil – Balanced and slightly bitter; great for table olives.
Verdeal – Green, crisp, slightly peppery.
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