The Secret of Traditional Olive Oil Harvest and Production

Olive Harvest on the Island of Brač: A Tradition that Connects Past and Present

The island of Brač is known not only for its beautiful beaches but also for its traditional “maslinárstvo” (olive growing and processing), which involves the care of olive trees, their processing, and the subsequent production of olive oil. This tradition is deeply rooted in the history of this beautiful Mediterranean region.

Every year, just like for generations past, we have the opportunity to participate in a unique experience – the annual olive harvest in the picturesque olive groves on the island of Brač. This harvest always shows us not only the beauty of the olive groves but, most importantly, the traditional procedures that have been used on the island for centuries to produce high-quality olive oil.

Traditional Olive Harvest on the Island of Brač

The island of Brač is a place where the olive tree is not just an ordinary tree, but a symbol of resilience, longevity, and tradition. This tree has been cultivated on the island for thousands of years and is an inseparable part of the local culture and life.

For the olive harvest, we use the traditional manual method. This method is very gentle because it prevents damage to the fruit, which is important for producing quality oil.

After the olives are picked, the process of sorting follows, where leaves and branches are separated from the fruit to ensure the purity of the olives. Subsequently, the olives are placed into barrels with water, where they remain for approximately two weeks. This process has a purpose – the water draws out the natural bitterness from the olives, making the olive oil smoother and allowing it to acquire its unmistakable taste and aroma. After this step, the olives are taken out of the water and left to dry in sacks for about 3 to 4 days until they are ready for further processing at one of the local processing facilities.

This method of harvesting and processing is traditional for the island of Brač, preserved from the past when there were not as many options for quick olive processing. In the past, olives had to wait for processing, and to prevent spoilage, they were placed in barrels or directly into the sea.

Today, many people have incorporated modern technology into the harvest and use mechanical harvesters. The process of olive oil production can vary; some locals carry out the olive oil processing within a few hours after the harvest. As the saying goes, a hundred people, a hundred tastes. And that is why the best part of the olive harvest is the tasting of the olive oil. Olive oil from the island of Brač is known for its intense green color and its spicy, fruity taste

The Journey of the Olive: From Harvest to Liquid Gold in the Mill

After harvesting and preparation, it is time to move to the oil mill (uljara), where the carefully prepared olives are transformed into precious olive oil.

Reception and Weighing of the Crop

Upon arrival at the mill, the olives are placed into crates, which are then weighed. This is a crucial step because the weight of the olives makes it possible to calculate the percentage yield at the end—how much oil the entire crop contained.

Crushing (Milling)

Subsequently, the olives are crushed to create an olive paste. This process breaks the cell walls in the fruit and releases the oil.

Mixing (Malaxation)

The olive paste is then slowly mixed in machines (malaxers) to achieve the correct consistency and temperature. Mixing helps the smaller oil droplets merge into larger ones, which makes it easier to separate the oil from the rest of the paste later on.

Separation: Extracting the Oil

The separation of the olive oil from the paste can be done in three ways: 1. Pressing, 2. Centrifugation, 3. Percolation (Dripping). We utilize the first two methods because they guarantee the highest possible yield (quantity) of oil from the olives.

Pressing (Prešanje)

The traditional method uses hydraulic pressure:

Loading into the Press: The olive paste is spread evenly onto circular mats or discs, which are stacked on top of each other.
Applying Pressure: The stack of mats with the paste is placed under a large hydraulic press. The press slowly exerts enormous pressure (up to 400kg/cm2).
Separation of the Liquid: The pressure compresses the solid component (pomace) and pushes out the liquid mixture (oil and vegetation water), which flows through the filter mats.

Centrifugation (Centrifugiranje)

This is a modern and extremely effective separation method that uses the principle of centrifugal force to quickly separate the components of the mixture based on their density.

Operating Principle: Olive oil, vegetation water, and solid particles (pulp/pits) each have a different density. Oil is the lightest, water has a medium density, and the solid residues are the heaviest.
Rotation: The paste is fed into a special machine—a decanter (horizontal centrifuge) or a vertical centrifuge. The machine spins at high speed. The centrifugal force then causes the heavier components (solids and water) to settle on the walls, while the lighter oil remains in the center.

Final Separation and Cleaning

The last step is Separation (vertical centrifuge). This high-precision centrifuge (separator) is used after the primary extraction (pressing or horizontal decanting) to fully separate the oil from two unwanted components:

Vegetation Water: The water naturally present in the olive.
Fine Solid Particles: Microparticles of pulp, pit, or sediment.

The result is pure, clear extra virgin olive oil, ready for storage, tasting, and enjoyment

The Olive Tree – Symbol of the Island

The olive tree is more than just a fruit-bearing tree for Brač. It is a symbol of resilience, because it can survive even in the most demanding conditions, and a symbol of tradition, which has been preserved on the island for centuries.

Olive Oil Museum

The Olive Oil Museum on the island of Brač offers a fascinating look at the history and traditional process of olive oil production. Located in the town of Škrip, the oldest settlement on the island, it showcases not only historical olive presses and equipment but also various exhibits that demonstrate how olive oil plays a key role in the lives of the local inhabitants.

World Olive Picking Championship in Postira

In addition to the traditional olive harvest, the World Olive Picking Championship is held annually on Brač, an unforgettable experience for all participants.

This unique event takes place in the village of Postira, where teams from various countries compete in two categories – manual olive picking and an olive cultivation quiz.

The championship is not just about competition, but also about celebrating the “maslinárstvo” tradition. During the event, participants can enjoy olive oil tastings, take part in excursions, and enjoy lively evenings that allow them to better experience the beauty of Postira, the eco-ethno village of Dol, and the island of Brač itself.

Why participate in the olive harvest on Brač?

The olive harvest on Brač is not just about picking fruit – it is about getting to know the culture, traditions, and history of this beautiful island. Manual olive picking is still a living tradition, preserved in many families for generations. Participating in the harvest will allow you not only to gain new experience and skills but also to create unforgettable memories and connect more deeply with the local inhabitants.

Conclusion

The olive harvest on Brač is much more than just an agricultural activity. It is a lifestyle that shows how tradition and modernity can merge in harmonious coexistence.

For anyone who wants to immerse themselves in the true atmosphere of the island and experience something authentic, participating in the olive harvest and visiting the World Olive Picking Championship is an unforgettable experience. Brač offers you the opportunity to discover not only its