Come October, the heat of the summer has faded into something quieter, older and more meaningful. It’s the season of the olive harvest, when Hvar changes tempo. 

For locals, this isn’t a festival or event but a way of being. Generations move together through groves that have stood there for centuries. Hands reach for branches heavy with green and purple fruit. The air smells of ripe olives warming in the autumn sun.

The harvest connects families, neighbours, land and sea. It reminds the island of who it is.

Autumn’s golden alchemy

October and November belong to the trees. From the terraced hillsides above Jelsa to the valleys near Svirče, you’ll find families gathered in the fields. Everyone plays a part, from the youngest child collecting fallen fruit to the elders who know by touch which olives are ready.

Photo by Uljara Božić

There’s a certain music to it: the rustle of nets, the buzz of tractors and the soft thud of fruit falling into baskets. Long days always end with shared meals and a drizzle of the season’s first oil, luminous and green. The olive harvest is a tradition that keeps the island alive.

The mills that modernised tradition

Uljara Božić 

Tucked in the village of Svirče, Uljara Božić stands out as one of Hvar’s most respected olive mills. Founded in 1997, it represents the evolution of island craftsmanship, combining hard-earned knowledge with today’s techniques.

In 2008, the mill was modernised and equipped with the Pieralisi Panorama Genius P6 line, a world-class system known for preserving purity through controlled temperature at every step. From the moment the olives arrive to the final drop of oil, every detail is monitored.

Photo by Uljara Božić

But while the machinery may be modern, the heart of Uljara Božić remains human. The olives are hand-harvested and cold-pressed daily and the work is led by people who understand that tradition cannot be rushed. Their oils are stored at a steady 20°C, maintaining the richness of the fruit and the spirit of the island.

It’s a process that has earned Uljara Božić awards across Europe and the loyalty of those who recognise that true quality can’t be faked.

Uljara Radojković 

On the eastern side of the island is the Radojković family, who opened Uljara Radojković in 2015. They too brought state-of-the-art Pieralisi technology to an area long known for its olives but lacking a local mill. Their extra-virgin olive oil has also earned awards year after year, including champion titles at Hvar Island Olive Oil Days.

Photo by Uljara Radojković 

But for the Radojković family, olive growing isn’t a business. After years away, returning to Hvar meant a return to meaning. What began with 60 old trees has grown into 850 across Bogomolje, Dol and Milna; their new tasting room invites guests to experience this devotion firsthand.

Photo by Uljara Radojković 

Island-pressed perfection

Taste a spoonful of freshly pressed oil and you’ll understand why it’s often called liquid gold. The flavour is alive, peppery and green, with hints of artichoke, almond and fig leaf. It’s the taste of Hvar poured into a single drop.

Photo by Uljara Radojković 

Locals say you can tell a harvest’s story through its oil. Each year is a little different, decided by rain, wind and patience. Yet the commitment remains unchanged. Families still rise early to pick, press and honour what the land gives back.

An enduring connection

The olive harvest is a thread that ties Hvar’s past to its present. It is a ritual of roots. And at its centre are people like those at Uljara Božić and Uljara Radojković, who carry forward this way of life.

Because on Hvar, olive oil is never just olive oil. It’s an enduring story of an island that continues to shape, and be shaped by, its land.