When most people think of Palestinian farming, they picture the olive harvest in autumn—nets spread under ancient trees, hands stained with oil and dust, families working side by side. But for our farmers, olives are a year-round commitment.
From pruning in winter to pressing in fall, olive farming in Palestine follows a seasonal rhythm that has been passed down for generations. Here’s what a typical year looks like for those who tend the trees with patience, care, and deep connection to the land:
January – February
These are the quiet, cold months—but beneath the surface, essential work begins. Farmers prune their olive trees, removing old or damaged branches to encourage healthy spring growth. They also fertilize the soil, often using natural compost, and remove weeds to reduce competition for water. With no irrigation, rainfall is watched closely and received with gratitude.
March – April
As temperatures rise, new buds begin to appear on the olive trees. Farmers monitor for signs of pests and disease, especially fungal infections. Weeds are cleared again, and farmers may till the soil lightly to allow water to better reach the roots. This is a month of quiet care and observation.
May – June
The olive trees are now flowering—delicate white blossoms appear, and pollination begins. This is a vulnerable time, and farmers keep a close eye on wind patterns, moisture levels, and potential pests. No spraying is done—our farmers rely on natural methods and careful stewardship to protect the trees.
July – August
Tiny green olives begin to form. This is a time of fruit development, when the trees focus their energy on nourishing the olives. Farmers may lightly trim or clear any excessive undergrowth, but mostly they watch and wait, praying for a balance of sun and shade to protect the growing fruit.
September
The olives swell and darken, nearing full maturity. Farmers prepare for the harvest by cleaning their tools, inspecting presses, and walking their groves daily to monitor ripeness. In some regions, a few early trees are picked to assess oil quality and timing.
October – November
This is the peak of the olive harvest—a season of intense, communal labor. Families and neighbors gather, picking olives by hand or using simple tools, collecting them into crates for immediate pressing. Timing is everything—olives are pressed the same day or the next to ensure the highest quality oil.
December
With the harvest complete, farmers begin to clean and store tools, bottle their oil, and take stock of the season. Fields are cleared of debris, and the land is allowed to rest. Rain becomes a welcome guest again, signaling a new cycle ahead.
This video offers a small window into that year-long rhythm. Watch as one of our farmers tends to his grove in the quiet months—nurturing the trees that will bear next year’s harvest.
Every bottle of oil you taste holds this story within it: the seasons, the soil, and the steadfast hands that guide them both.