Each October, olive groves in North Evia start to ripen, marking the start of the annual harvest period. This season activates a coordinated set of agricultural operations involving local producers, exporters, seasonal workers, and traditional hand-picking methods that remain central to maintaining product quality.

Volunteers typically stay on-site within or near the groves. Daily activities focus on manual olive collection, basic field tasks, and observing the initial stages of extra virgin olive oil production. These processes provide direct insight into the region’s agricultural practices, supply chain steps, and quality-control standards.

Evenings are generally reserved for rest and routine communal tasks, such as meal preparation. The surrounding environment, characterized by pine forests, mountainous terrain, and proximity to the Aegean Sea, offers a clear context for understanding how geography influences local cultivation methods.

Participating in the North Evia olive harvest provides exposure to a long-established agricultural tradition and a practical view of the operational, environmental, and cultural factors that shape one of Greece’s key regional products.