In the months of September and October, the harvest campaign for Jaén's cornezuelo olives begins.

The cultivation of these olive trees is mostly carried out on small farms, and among other olive groves dedicated to the production of olive oil.

The team of olive pickers heads out early for the harvest with tarps, poles, and small machinery. They lay the tarps down tightly under the olive tree so that no olives fall outside them, and they begin to strike the tree with a certain skill to avoid damaging or breaking branches.

With shorter poles, they hit the lower and inner branches, and with long poles, the high ones, which are the tops—and be careful where you step! You shouldn't step on the olives; if you do, the foreman scolds by shouting: "oil!"

When there are no more cornezuelo olives left, the tarps are moved to the next olive tree. Each time an olive tree is harvested, the tarps weigh more and become harder to move. If they are already full of olives, they are emptied into baskets and then into the tractor's trailer.

What is the cornezuelo olive variety?

Cornezuelo olives are a variety native to our province, Jaén. It is related to the cornicabra and has a large, elongated size. It is consumed primarily as a table olive, being a highly appreciated appetizer.

Among the varieties of olive trees we cultivate are those that bear this type of olive as fruit. They are harvested with all the care in the world, with the pickers ensuring they do not receive any damage that could affect their appearance or taste. I will tell you more about the pickling process for our cornezuelo olives later on. You will see that it is a simple process, but it must be done correctly and with care so that the flavor is just right.

Finally, they are prepared so that any of you can buy cornezuelo table olives and enjoy the best variety for an appetizer. Let yourself be captivated by the essence of a land that carries the authentic taste of southern Spain.