Global Olive Harvest Seasons: When the World Picks Its Olives

One Fruit, Many Seasons

While the olive tree grows across the Mediterranean, the harvest season isn’t the same everywhere.
Each region — from Spain to Egypt to South America — has its own rhythm shaped by climate, altitude, and tradition.

The Northern Hemisphere (September – January)

This is when most of the world’s olives are picked.

• Spain, Italy, Greece → September to December

• Egypt, Tunisia, Morocco → October to January

• Turkey → Late October to February

In these countries, warm autumn days and cool nights create perfect ripening conditions — balancing oil content, color, and flavor.

The Southern Hemisphere (March – June)

When the north rests, the south begins its harvest.

• Chile, Argentina, Australia, South Africa — March to June

These regions ensure that olive supply remains available all year round, keeping the global olive trade active even during the off-season in Europe.

Why It Matters for Importers

For B2B buyers and food processors, knowing harvest timings helps plan purchasing cycles, stock freshness, and price forecasts.
Egypt, for example, benefits from a long harvest window — allowing flexible export schedules and fresher shipments.

A Global Calendar, One Commitment to Quality

No matter the month or the region, quality comes from the same principles:
🌿 right timing,
⚙️ careful handling,
🚢 and fast delivery.

At Two Brother, we align our production with global demand — making sure our partners receive the freshest products, whenever their market needs them.