The Harvest

Part 1
Scout the Lands

Part 2
Lay Down the Covers

Part 3
Prepare the Tools

Part 4

Beat the Branches

Beating the branches with a long stick is an ancestral technique and has been used on our lands for centuries.

By doing so, the olives fall directly onto the covers underneath.

'Chabbeet' - the name given to the long wooden stick.

Part 5

Hand Harvesting

Hand pickers employ a milking motion to strip the olives.

Part 6

Olives on the Covers

Part 7

Fold the Covers

By folding the covers, the olives gather in the center making it easier to collect and transfer.

Part 8

Transfer to Crates

Part 9

Load the Truck

Crates arrive at the Ma’asara, Arabic for olive press, where the extraction process begins.

Part 10

Rinse the Olives

This removes any stems, leaves, twigs and dirt left with the olives from the harvesting process.

Part 11

Ground the Olives

Two large milestones ground the olives into a paste.

Part 12

Cold Press

The olive paste is spread on fiber discs, then stacked on top of one another. The discs are then placed into a mechanical press, where a hydrolic piston applies pressure, forcing the oil to filter out.

Part 13

Bottling

Once the oil has settled, the extra virgin olive oil is then bottled, giving us the final Zeit Loulou product.

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The Harvest

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