Let’s talk olives: a friendly look at pruning, harvesting, and all things Tuscan

If there’s one tree that symbolizes Tuscany, besides the cypress, it’s undoubtedly the olive tree. Tuscan hills are dotted with these gnarled, centuries-old trunks, which tell stories of tradition and rural passion. I’d like toshare a crucial moment in the life of the olive tree — pruning — and resume the seasons, revealing the main steps that lead to the precious extra virgin olive oil.

Olive trees in Tuscany follow a very precise seasonal cycle, shaped by the mild climate and the temperature ranges characteristic of our hills:

• Late Winter — Early Spring: pruning

• Spring: vegetative growth and flowering

• Summer: fruit development, as small olives begin to form on the branches

• Autumn: olive ripening and harvest

• Late Autumn — Winter: vegetative rest, when the tree slows down and prepares for the new year

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Each of these phases requires specific care, from monitoring the weather to managing the soil. But pruning is really the first major act of care each year, because the tree’s shape, health, and the quantity/quality of its future olives all depend on it.

Pruning means restoring shape and vigor

My freshly pruned old olive tree stands against a backdrop of lush greenery and a dynamic sky.

The photos you see portray the moment of pruning, a fundamental practice that often takes place between the end of winter and the beginning of spring (February–March). My olive trees, in particular, had been somewhat neglected over the past couple of years and needed a thorough intervention to get back into shape.

Pruning has several objectives:

• Air out the canopy: so more light and air can penetrate, preventing moisture build-up.

• Remove old or diseased branches: to ward off diseases and fungal infections.

• Stimulate the growth of new productive shoots: to enhance future fruiting.

There are various pruning techniques, depending on the desired shape and the tree’s age. In my case, I preferred to preserve the main structure, focusing on removing dead or overly tangled branches. As you can see in the photos, the branches are gathered into a large pile and burned: this is still a common practice in Tuscany, though it must always be done in compliance with local regulations regarding open fires and safety.

In the images, you can see not only the trees themselves but also the surrounding Tuscan landscape and my trusted “canine assistants,” who watch the process with curiosity and bear witness to our care for nature. There’s something reassuring about repeating the same routine each year — seeing the fire burn the discarded branches, smelling the fragrance of wood and olive leaves.

The olive tree has a unique charm: with its twisted trunk and silvery bark, it’s a silent companion that blends perfectly into the Tuscan countryside. Often it lives for hundreds of years, a witness to generations of families who, season after season, continue to tend to it.

After pruning, when spring arrives, the olive tree awakens: tiny white flowers, clustered together, appear between May and June. It’s a magical moment, because these tiny blossoms will develop into future olives.Ideal temperature conditions and the absence of late frosts play a key role in pollination: if all goes well, by early summer, the small flowers become miniature green drupes that already hint at the promise of fresh oil.

During the often dry and hot Tuscan summer, it’s important to keep the soil in good condition. Some prefer light plowing, others let the grass grow and then mow it (a practice called “green cover”), while others rely on emergency irrigation in particularly drought-prone seasons.The olive tree is very resilient, but the quality of the oil also depends on water and nutrient management. Excessive water stress can reduce both yield and fruit size.

Autumn is the moment of truth

Between October and November, depending on the variety and the weather, the cycle reaches its peak: the olive harvest. In Tuscany, harvesting is often a communal ritual, a celebration for family and friends who gather to “pick” the olives.The olives are then taken to the mill as quickly as possible to avoid oxidation or undesirable fermentation. Newly pressed extra virgin olive oil has an intense, slightly spicy flavor, with grassy notes — a true gastronomic gem, the pride of the region.

After the harvest, the olive tree enters its winter rest phase. The leaves remain silvery, the tree slows down, and it prepares once again for the following year’s pruning, when everything starts over.

Tending an olive tree means understanding nature’s rhythm, respecting its timing, preventing damage from pests and diseases, and above all, being patient. It’s an alchemy built season after season, year after year.

The pruning shown in these photos is just one of many steps in an ancient cycle that has repeated for generations on Tuscan hillsides. From the olive tree, we get a unique product: extra virgin olive oil, born of care, waiting, and passion.

This year, my olive trees especially needed attention because they had been somewhat neglected in recent years, and with pruning, I was able to restore their shape and strength.

If you’re lucky enough to have even a single olive tree, I suggest you to observe it through all its phases: from pruning, when dead branches are removed, to the first spring blossoms, and finally the moment when the fruit, with its changing color, signals the impending harvest.

It’s a way to reconnect with a more natural rhythm and to be part of a millennia-old ritual, in harmony with the earth.

Thank you for joining me on this journey among Tuscany’s olive trees.

If you have experiences or tips to share, please leave a comment — our community of olive oil enthusiasts is always eager for new stories and suggestions.