Every olive grove requires constant attention throughout the year to produce top-quality Extra Virgin Olive Oil.
Throughout the year, olive growers monitor the health and nutrition of their trees to ensure a productive harvest. Although olive trees are hardy and well adapted to the Mediterranean climate, tolerating extreme heat and frost (damage occurs only below -10°C), irrigation is often necessary to achieve optimal fruit production, especially during flowering and fruit formation, and while the tree is young and growing. However, care must be taken to avoid overwatering or waterlogged soils.
Olive cultivation involves several periodic tasks, particularly during key stages of the annual cycle. While regional differences exist, the general annual calendar for olive grove management is as follows:
January
Winter is a period of low activity for the tree. With most of the harvest finished, this is an ideal time to plan pruning and weed control for the months ahead.
February
Flower buds begin to swell in the so-called "budburst" phase. This month, infestations of the olive moth (Prays oleae) may appear. Approved phytosanitary products can be applied to protect the tree. Nitrogen fertilization is also recommended to stimulate leaf growth and fruit development.
March
Pruning is completed as flower clusters start forming. Balanced fertilizers with nitrogen, phosphorus, and potassium can be applied. Continue monitoring pests such as Prays oleae and diseases like leaf spot (repilo), which can be treated with copper-based products. Spring rains may begin, so irrigation systems should be checked. Pruning residues should be shredded to prevent pests like the borer (barrenillo).
April
The calyx of new flowers becomes visible, a crucial stage for fruit development and future EVOO production. Phosphorus fertilization and pest control against larvae such as the Euzophera moth are recommended. Irrigation continues if necessary.
May
Flowering peaks and some flowers reveal their stamens. Prays infestations are controlled using foliar insecticides when around 20% of flowers have opened. Irrigation and fertilization support fruit set.
June
This month is essential for olive development. Trees are fully nourished, and irrigation may be needed during hot periods to maintain growth. Early estimates of potential yield ("aforamiento") can be made.
July
Olive stones harden, and the olive fly (Bactrocera oleae) may attack, threatening yield and the quality of Extra Virgin Olive Oil. Nutritional deficiencies are assessed and corrected to prepare for the next season.
August
Olives reach half their final size, and oil biosynthesis (lipogenesis) begins. Olive fly monitoring continues, and suckers near the trunk are removed ("desvaretar") to ensure sap reaches all parts of the tree efficiently.
September
Oil content increases as fruits grow. Preparations for harvest are made: fields, machinery, and personnel are readied to obtain early harvest Extra Virgin Olive Oil.
October
Fruits nearly reach full size and color change occurs. October marks the start of the olive harvest, producing “green” early and ultra-early EVOOs highly valued in gourmet markets and households. Example: Picual Gourmet EVOO.
November
Harvest continues with riper olives yielding darker, high-quality EVOO, appreciated by traditional palates and in fine gastronomy. Fungicide application may be considered in groves where harvesting is complete to prevent mold growth.
December
Olives reach full maturity from green to deep purple. Temperatures drop, and it becomes increasingly difficult to produce high-quality EVOO, while lower-grade lampante oils may appear. December is the time to taste new oils, review the year’s cultivation, and plan for the next season.
