To preserve the fruit during the harvest, we use vibrating ‘combs’ long enough to reach the upper side of the trees. Vibrations are transmitted to the branches and make the olive fall down. We also use large nets which are deployed around the tree like a reversed umbrella. Olives fall naturally in a basket located at the bottom of the net.
Once the tree has given all its fruits, the net moves easily to the next tree as it is motorized (see photo).
This technique helps saving time and guarantees the preservation of the fruit which is essential for the quality of the oil.
As you can see in the wooden box (called ‘Palox’), the olives are really beautiful and will be pressed within 24 hours, another condition for high quality oil. We harvest when there is a balance between green olives, black olives and in-between. This stage of maturity corresponds to the optimum of aromas and gives to our olive oil a fresh, vegetal and harmonious taste.
The olive oil ‘Huile des Orgues’ comes exclusively from the olives harvested in our property, in Ille sur Têt, in the South of France, in an area called ‘Roussillon’.
