Olive harvest and pressing day
The hardest of the four days and the one that shows you the whole chain, from the tree to the net to the crate to the mill, inside a single day.
Four working days across the year, on real dates, with small numbers. They are not tours. You come and do the job we would be doing anyway, and it goes faster with more hands.
This is also the only way we do visits. We do not do drop ins, tours or tastings, and we do not publish the address. Four days a year is what we can do properly alongside the actual work. Two of them are in the citrus block and one of them makes the marmalade.
Next up
The olive harvest and pressing day runs on 7, 14 and 21 November 2026. It is the longest and hardest of the four, and the only one where you follow the fruit all the way to the mill.
After that, orange picking on four January Saturdays, and the preserving kitchen day in February.
Booking is by email. We hold a place, confirm, and ask for the full amount by bank transfer. Cancel more than seven days before and you get everything back. Inside seven days we refund half, because at these group sizes an empty place is one nobody else could take.
Each page below says plainly what you actually do, what to wear, what happens in bad weather, and who the day is not for. Please read that last part. The olive day is seven hours of physical work and the fig afternoon is 35 degrees in August.
The hardest of the four days and the one that shows you the whole chain, from the tree to the net to the crate to the mill, inside a single day.
Three hours on a January Saturday in the citrus block.
Five hours in the kitchen in February, making marmalade and curd from fruit picked that week.
Three and a half hours in August, in the middle of the main fig crop.
Weather, cancellations, ages and accessibility.
What gets made from the days you would be joining.
Ask about a date.