Long before olive oil became a global product, it was simply part of everyday life in rural Mediterranean villages.
In places like Montenegro, Italy, Greece and Spain, olive trees weren’t “products” — they were part of the family, often passed down from one generation to the next.
Today, many small producers still follow these traditional farming methods, and understanding them can help you better appreciate the value of authentic, extra virgin olive oil.
The Olive Tree Life Cycle
Traditional olive farming follows the seasonal rhythm of nature.
Each year includes a full cycle of:
| Season | Stage |
|---|---|
| Winter | Pruning and cleaning trees |
| Spring | Bud formation and flowering |
| Summer | Fruit development and irrigation monitoring |
| Autumn | Harvest (usually from October to December) |
Farmers adapt their work to the weather and to the natural needs of the tree — not to artificial schedules or industrial targets.
Hand-Picking vs. Mechanical Harvesting
In large, industrial groves, olives are often harvested using heavy machinery that shakes the trees.
This saves time, but can damage the fruit and even harm the trees in the long run.
In traditional farms like those in Ulcinj and Valdanos Bay, olives are still hand-picked using nets, ladders and small combs.
This method is slower — but it allows farmers to pick fruit at the perfect degree of ripeness and avoid bruising the olives.
A bruised or damaged olive starts oxidising within minutes — which directly reduces the quality of the oil.
Immediate Cold Pressing
Once harvested, olives are transported immediately to a local mill and pressed the very same day.
Traditional mills either use stone/granite wheels or modern cold-extraction systems — but the principle stays the same:
no heat, no chemicals, no refining.
This is what makes true extra virgin olive oil so aromatic and rich in nutrients — it’s not just the olives, it’s the method.
Respect for the Land
Traditional olive growers don’t consider themselves producers — they consider themselves guardians of the land.
Most refuse to use chemical pesticides or artificial fertilizers. Instead, they rely on:
- Manual weeding
- Local compost or goat/sheep manure
- Natural biodiversity to keep pest levels low
This approach supports long-term soil health and ensures that olive oil retains its natural character.
Why This Matters Today
As consumers become more aware of sustainable farming and natural food, traditional olive oil production is getting renewed attention.
It may not yield as much volume as industrial farming, but it consistently delivers higher quality, greater traceability and true connection to place.
For a new brand like Olive Heritage, based in the historical olive region of Ulcinj, this represents both a responsibility and an opportunity — to produce olive oil the way it was always meant to be made.
Final Thought
Traditional olive farming isn’t just a method — it’s a philosophy that treats nature, people and product as one continuous ecosystem.
