Harvest guide
When to harvest picual olive
How to harvest picual olive
Pinch or snip just above a leaf pair or node, which pushes the plant to branch into two shoots. Take no more than about a third at once, and pick from the outer or older growth first.
Storing your harvest
Use fresh where you can. Otherwise stand cut stems in a glass of water on the counter, or wrap loosely in a damp cloth in the fridge for a few days. Freezing in oil holds flavour far better than drying for most soft-leaved kinds.
The mistake to avoid
Stripping picual olive bare in one go, or letting it flower unchecked. Both stall regrowth, and flowering in particular turns the leaves bitter.
More picual olive care
Harvesting picual olive — FAQ
When is picual olive ready to harvest?
Once the plant is established and bushy — start light and increase as it fills out. Picual olive is harvested for its leaves, and it responds to being picked — regular cutting keeps it producing tender new growth, while a plant left alone gets leggy, flowers, and turns bitter. Take from the outside or the top depending on how it grows, and never strip it: leave enough leaf behind for the plant to power its regrowth.
How do you harvest picual olive?
Pinch or snip just above a leaf pair or node, which pushes the plant to branch into two shoots. Take no more than about a third at once, and pick from the outer or older growth first.
How do you store picual olive after harvesting?
Use fresh where you can. Otherwise stand cut stems in a glass of water on the counter, or wrap loosely in a damp cloth in the fridge for a few days. Freezing in oil holds flavour far better than drying for most soft-leaved kinds.
What is the most common picual olive harvesting mistake?
Stripping picual olive bare in one go, or letting it flower unchecked. Both stall regrowth, and flowering in particular turns the leaves bitter.