Olive Harvest

I’m writing this a bit late, but I couldn’t skip sharing photos from the olive harvest in late October and early November. Olive oil is a cornerstone of life in Dalmatia and one of its most prized agricultural exports. Everywhere you go—whether winding through the roads of Brač, walking down bustling streets in Split, or exploring hidden corners of the islands—you’ll see olive trees dotting the landscape, their leaves swaying gently in the breeze.

This year, I had the privilege of joining two friends during their harvests, each offering a unique glimpse into this age-old tradition.

First, I visited Kornelija on the island of Hvar. Her family’s grove is part of their business, Poje, which produces high-quality extra virgin olive oil. Her son and daughter pick the olives by using modern tools to shake the branches and collect the olives efficiently. Once gathered, the olives are taken to the mill the same day to produce fresh EVOO. Because the olive growers have to wait until they get the “go ahead” from the mill, they have to be ready to pick the olives as soon as the mill can take them, as they need to be turned into oil within 2 days of picking to be considered extra virgin (although they are usually milled same day). Here are a couple more facts from Poje’s website:

"When we say our olive oil is extra virgin, ‘extra’ means it’s free of sensory defects like rancidity or musty, vinegary flavors. It also has positive qualities like fruitiness, bitterness, and pungency—that amazing peppery kick!

So, what does ‘virgin’ mean? It indicates that the oil is extracted solely through mechanical methods—no chemicals, heat, or refining involved. This way, all the natural flavors, aromas, and health benefits are preserved."

I captured a few photos of their harvest and the milling process, which transforms the olives into the liquid gold Dalmatia is known for.

*this color has NOT been edited. This is what the finished product looks like coming from the press.

A few weeks later, I joined Tamara on the island of Šolta for her harvest. This was truly a community effort, with her daughter, friends, their children, and even her ex-husband pitching in. The day began with a breakfast in the olive grove—a spread of coffee, juices, fresh bread, EVOO, butter, fig jam, prosciutto, cheeses, and preserved fish in oil (a local delicacy I admired from afar).

Unlike on Hvar, this group picked olives entirely by hand. Each one was carefully plucked and dropped into aprons or baskets, a painstaking yet rewarding process. After photographing and filming the lively scene, I tied on an apron and joined in. That afternoon, Tamara made mountains of pasta for us all to enjoy, with wine of course.

Each harvest was not just about the olives but about family, community, and preserving a piece of Dalmatian heritage.