This Monday, we kicked off the 2026 olive harvest on our estates. We are starting with the Lecciana, the earliest variety of the four we grow, in a year where the harvest begins once again within the month of September: a very early schedule.
It is not a commercial decision. The olive itself sets the pace: we monitor the fruit's oil content day by day in the field, and this year the numbers said it was time, as early as September.
A year exceeding our goals
A large part of the credit goes to the supplemental irrigation, reinforced this summer, which has allowed the trees to reach the harvest in impeccable health despite this year's heavy fruit load.
Organic, as always
We continue to commit to organic oil and sustainable farming, with an increasingly marked green and intense character.
New configuration at the mill
This same Monday, we also opened the doors of our mill (inaugurated in 2023) with a novelty: the debut of 4 new state-of-the-art extraction decanters, which will allow us to work more intensively on the phenolic profile of the oil. The goal is to obtain organic monovarietal oils with intense and medium fruitiness, featuring powerful aromas and a notable phenolic load.
"We don't decide when the harvest begins; the olive does. When nature comes knocking, we are there. The fact that it's calling for us this year in September, with the olive trees in such good health, is very good news. We have been reading the field before the calendar for four generations, and this early start confirms that we are doing it right: supplemental irrigation and, now, 4 new state-of-the-art decanters that allow us to go further with polyphenols. We want to capture the best oil possible from each variety—green, intense oils with a personality of their own."
Want to know more?
In our Origen PONS podcast, we explain how we decide the harvest timing and what happens inside the mill during extraction.
Listen to Origen PONS