Olive Harvest Season in Tuscany, Italy 2025

Olive Harvesting in Tuscany, Italy Challenges

Every autumn, the Tuscan countryside comes alive with one of Italy’s most ancient traditions — the olive harvest season. In 2025, local olive oil producers are telling a story that perfectly reflects the balance of nature: fewer olives to harvest, yet richer oil and higher yields.

According to local olive oil producers across Tuscany, the olive harvesting period began in early October after a complicated summer marked by changing weather patterns and the natural cycle of olive trees. While the number of olives for oil production is lower than in previous years, the quality is outstanding.

On average, 100 kilograms of olives now produce around 10 kilograms of extra virgin olive oil, a return to strong yields not seen since the olive harvest 2003, when Tuscany also faced a similar cycle of low quantity but excellent quality. This year’s story is one of contrast — fewer fruits, but richer, more aromatic olive oil. For many, it’s a reminder that the olive oil industry thrives not just on abundance but on balance and timing.

Weather, Pests, and poor Olive harvest in 2025

The summer 2025 in Italy brought challenges. Between July and August, the olive fruit fly affected many groves, even those managed organically. Then, a severe hailstorm in late August damaged parts of central Tuscany, with some farms losing up to 70% of their olives to harvest.

Yet, the trees that survived gave life to an oil of remarkable purity and taste. The damaged fruits fell early, allowing only the healthiest olives to reach full maturity. The result: local Italian olive oil that is bold, fragrant, and beautifully balanced — a true reflection of its olive oil origin in the Tuscan hills.

You might also be interested in:

Italian Coffee Types

Making Lasagna Bolognese Like Italians

Must Try Italian Cheeses

Top Tuscan Wines

Traditional Tuscan Crostini

Olive Harvesting Season and Its Impact on Prices

For those wondering when is olive harvesting in Italy, it usually takes place between late September and early December, depending on the weather and olive variety. In 2025, most farmers began in early October, right as the olives reached perfect ripeness for pressing. Early reports show yields 2–3% higher than in 2024, with some areas reaching up to 15–20% oil content — impressive results for a challenging year.

However, because of the smaller harvest, the price of Italian olive oil has increased slightly. On average, the new oil is selling for around €20 per liter, while last year’s vintage, still excellent in quality, remains available at around €15 per liter in larger tins. This trend mirrors what’s happening globally in countries with most olive oil production — like Spain, Greece, and Italy — where climate patterns and natural cycles are reshaping the market.

Last year, thanks to its excellent quality, the oil stored very well. For this reason, it’s recommended to buy the 2024 vintage olive oil for storage, while enjoying the new 2025 oil for immediate use.

Process of Olive Oil Production: how is olive oil made

The process of olive oil production in Italy remains deeply traditional, even as technology improves. After the olive harvesting, the fruits are taken directly to the mills, where they are cleaned, crushed, and cold-pressed within hours — preserving their flavor and nutrients.

In many areas, the rhythm of work has slowed in 2025 due to fewer olives. While mills often operate nearly 24 hours a day during the olive harvesting season, this year has brought quieter days — a chance for producers to take a breath and enjoy the calm before the next rush of oil flows from the press.

For local families, the arrival of the first oil is more than just a product — it’s part of the Italian olive oil ritual. The first drops are poured over warm bread or used to dress simple Tuscan dishes, celebrating another year of nature’s bounty.

The Spirit of the Olive Oil Industry in Tuscany

Even with the obstacles brought by weather and reduced harvests, Tuscany’s olive oil industry continues to show strength and adaptability. The Tuscan olive for oil production grown in this region has a distinct flavor — slightly bitter, deeply green, and aromatic, a signature of its land and tradition.

As data from Italy’s Agricultural Information System (SIAN) confirms, the olive harvest 2025 follows a clear pattern: fewer olives, higher yields, and excellent quality oil. It’s a testament to the dedication of the farmers and the timeless rhythm of the olive tree.

The 2025 olive harvesting season may not be the most abundant in numbers, but it will be remembered for its purity, aroma, and the persistence of the people behind every drop of oil. From the rocky hills of Tuscany to the coast of Monteferrato, local Italian olive oil producers continue to preserve a heritage that connects land, weather, and human care.