From late October to February, every harvest begins with one question: when is the olive at its best?
Picking by maturity, not by date
We harvest according to ripeness, not the calendar. Earlier fruit brings greener, more intense and peppery notes; later fruit develops a softer, rounder character.
FROM TREE TO MILL
Once picked, the olives are transported in ventilated crates and milled the same day — typically within eight hours — to preserve freshness and quality.
A CAREFUL HARVEST
From hand picking to gentle mechanical harvesting, each method is chosen according to the grove and the fruit. Olives are never collected from the ground.
EVERY SEASON IS DIFFERENT
Rainfall, ripeness and the natural olive cycle shape every campaign. The 2025/26 Tunisian campaign was exceptional — around 500,000 tonnes, a 47 % increase on the previous season. At ELIXERRA, each harvest is a new expression of the Tunisian land.
Talk to our export desk
Plan around the campaign.
Contact us before the harvest window to secure volume and lock a profile for the season.