Pruning an olive tree is never a trivial matter.
This is a critical stage that determines the tree’s vigor, its yield, and, ultimately, the quality of its olives.
We’re taking you to the olive groves, the favorite playground of our farm manager, Jean Bernard.
He’ll show you how to prune an olive tree the way it’s always been done—without haste, without excess, and with respect. First, he observes: the light, the structure, the balance.
Only then does he prune. This single act is decisive.
Because pruning too severely weakens the tree. Because ill-considered pruning compromises the harvest. And because the quality of an oil begins long before the mill.
At Maison Alziari, this philosophy also guides our work.
From the orchard to extraction, we respect the olive tree’s rhythm to preserve what matters most: taste, finesse, and balance.
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