The Olive Tree in Skiathos: The Island’s Liquid Gold

The olive tree in Skiathos, as in many Greek islands, has been a blessed tree that supported entire generations. The farmers had a special bond with the olive tree, as it never disappointed them, even in the most difficult times. The oil they produced was the “liquid gold” of the island, often serving not only as a staple in their diet but also as a product for economic exchanges between locals.

The olive harvest usually began in November and was a task that required the dedication of the whole family. The men were responsible for shaking the trees, a laborious job that required great strength, while the women and children bent down carefully to gather the olives from the ground. This task was often done while walking between rocks and thorns, with their hands searching among bushes and branches. The olives were collected in small baskets or sacks, which were then emptied into the well-known liosakkia, the traditional linen sacks.

After 1965, elaiopana—plastic nets placed under the trees—made their appearance in Skiathos, making the olive harvest easier. The process became faster and less arduous, as the fruit was gathered in one spot, eliminating the need for workers to pick each olive individually from between the rocks.

In years of poor harvest, the olives on the trees were sparse, and the locals referred to them as “ariologia.” These sparse olives were harvested early, usually in October and November, to avoid interfering with the main harvest. Although it required extra effort, it was necessary to gather these few olives to avoid a completely lost season.

Farmers spent long hours in the olive groves, and the conditions were not always ideal. In many olive fields, there were small huts where workers would take shelter from the cold and rain, lighting a fire to warm themselves and dry their clothes. If there was no hut, they would seek shelter under the densest olive trees. Their meals were simple, usually consisting of bread, olives, sour olive oil, and a few sardines. Occasionally, if the employer covered the expenses, the meals were cooked and of better quality.

Once the olives were harvested, they were taken home and stored in large containers or wooden barrels, where they were salted to preserve them. When the time came, they would take the olives to the olive mill, where their yield was measured by the lata or kouveli. If the harvest was good, the olives could produce up to 16 kartoutsa of oil per metro, which greatly satisfied the producers.

Once the harvest was complete, the poorest women of the village, known as “sprologistres,” would walk through the olive trees to gather the leftover olives. These women did their best to collect the last olives, providing one final chance for a few more drops of the tree’s precious juice.

The olive tree in Skiathos, beyond its economic importance, is deeply connected to the island’s tradition and cultural heritage. Even today, olive harvesting remains an important activity for some families, keeping the island’s history and its deep connection to the land alive.

However, with the rapid growth of tourism on the island, locals have shifted their economic activities towards it. As a result, fewer and fewer families harvest olives today.