The Maltese olive harvest usually starts in late September and runs through October and into November, depending on the variety and the weather.
The Bidni, an old Maltese variety, ripens later than most and is often picked towards the end of October.
The oldest trees on the island
The hamlet of Bidnija, north of Mosta, holds a stand of olive trees believed to be among the oldest living things in Malta. Some are estimated at over 2,000 years old, though a tree this gnarled cannot be dated exactly.
They still produce olives every year and are on private farmland, so they are best seen from the road rather than approached.
Where it goes next
Picked olives are either pressed for oil or brined whole. On a Maltese table they are usually split, salted and dressed with garlic and vinegar rather than left plain.
Żejtun, in the south, takes its name from the Maltese word for olive. It holds an annual olive festival at the end of October, with tastings and stalls in the town centre.
More on Maltese food and what ends up on the table is in Maltese food explained.
