Many people believe that the most important moment in olive oil production is the harvest.
In reality, the quality of exceptional extra virgin olive oil is shaped months before a single olive is picked.
Summer is one of the most demanding periods of the entire growing season. Although the groves may appear calm, growers are constantly observing, measuring and making decisions that will influence the coming harvest.
The olives are growing every day
By mid-summer, flowering has finished and tiny olives have already formed. During July and August they begin to increase in size, while inside each fruit the stone gradually hardens. This is a crucial stage because the tree is directing much of its energy into developing healthy fruit.
Not every flower becomes an olive. In fact, only a small proportion of blossoms successfully develop into fruit, making each olive on the tree the result of months of favourable weather and careful orchard management.
Walking through the grove
One of the most important jobs during summer is surprisingly simple.
Walking.
Experienced olive growers spend countless hours moving through their groves, observing every tree.
They are looking for subtle changes that many people would never notice.
- Is the canopy developing evenly?
- Do the leaves still have their healthy silver-green colour?
- Are the olives developing consistently?
- Has any branch stopped growing?
Small observations today can prevent much bigger problems later.
Estimating the harvest
During summer, many producers carry out what is known as a crop estimate.
Rather than counting every olive, they examine representative trees across the grove.
They assess:
- the number of olives developing on each branch,
- fruit size,
- overall tree health,
- differences between varieties,
- expected yield.
These estimates help producers prepare harvesting teams, organise transport to the mill and plan production months before harvesting begins.
Watching the weather
Summer sunshine is essential.
Extreme heat is not.
Olive trees are remarkably resilient, but prolonged drought or heat stress can reduce fruit growth and affect the final oil yield. Producers carefully watch weather forecasts and the condition of their trees throughout the hottest months.
Water — more is not always better
One of the biggest misconceptions is that olive trees should be watered as much as possible.
They should not.
Mature olive trees are naturally adapted to Mediterranean climates and tolerate dry conditions far better than many crops. Where irrigation is used, the aim is not to keep the soil constantly wet, but to avoid excessive water stress during key stages of fruit development.
Overwatering can be just as harmful as underwatering. Excess water may reduce soil aeration, encourage unwanted growth and disturb the balance between leaves and fruit.
Professional growers therefore look at the soil, recent rainfall, temperature, tree age, fruit load and irrigation system before deciding when and how much to water.
Protecting the fruit
Summer is also when growers pay close attention to pests, particularly the olive fruit fly, one of the most significant threats to olive production in the Mediterranean.
Rather than treating the grove routinely, professional producers often use monitoring traps and regular inspections. They check insect activity, weather conditions and the first signs of damage before deciding whether intervention is genuinely necessary.
This approach protects the crop while avoiding unnecessary treatment.
Checking fruit quality
The number of olives matters, but so does their condition.
Growers examine representative fruit for size, firmness, skin condition, insect damage and uniformity. They compare different areas of the grove because soil depth, wind exposure, shade and water availability can make one group of trees develop differently from another.
At this stage, the aim is not yet to judge the final flavour of the oil. It is to understand whether the fruit is developing normally and whether the trees are under stress.
Nutrition matters
Healthy olives require healthy trees.
Summer is a time to look for signs of nutrient deficiency, such as unusual leaf colour, weak shoots or uneven fruit development.
In professionally managed groves, fertilisation decisions may be guided by soil and leaf analysis rather than guesswork. The objective is not to force growth, but to give the tree only what it genuinely needs.
Managing the ground beneath the trees
The soil surface also needs attention.
Growers may control competing weeds, maintain ground cover where appropriate and reduce the risk of summer fire. They also watch for soil compaction and erosion, particularly on sloping land.
A well-managed grove protects moisture, supports access for workers and machinery, and helps the roots function effectively during periods of heat.
Thinking ahead to harvest
Although harvest is still weeks away, experienced producers are already preparing.
- Equipment is inspected.
- Harvesting nets are checked.
- Machinery is serviced.
- Containers and transport are planned.
- The mill schedule is discussed.
- Workers and harvesting teams are organised.
The goal is simple: when the right harvesting moment arrives, nothing should delay the olives on their journey from tree to mill.
What are growers watching most closely?
During summer, attention usually centres on five questions:
- Is the fruit load balanced across the trees?
- Are the olives increasing in size without severe water stress?
- Are pests or diseases beginning to appear?
- Do the leaves and new shoots show signs of good tree health?
- Will the grove and mill be ready when maturity begins to accelerate?
Excellence begins long before harvest
When people think about premium extra virgin olive oil, they often imagine the moment the olives are picked.
But the truth is different.
Exceptional olive oil is created through hundreds of careful decisions made throughout the entire year.
Summer is not a waiting period.
It is one of the seasons when the future quality of every bottle is quietly taking shape.
This month in the Sardinian olive grove
If you walked through a Sardinian olive grove today, you would see young olives slowly developing beneath silver-green leaves. Growers would be checking fruit size, watching the weather, monitoring water stress and pests, and already planning the harvest. The mill may still feel far away, but many of the decisions that will shape this year’s olive oil are being made right now.
Every drop begins with a year of dedication. Summer is where patience becomes preparation.