The trees are stripped at night because cool temperatures help preserve the olives' aromatic compounds. I don't think that is why they do it. First of all, pro

The trees are stripped at night because cool temperatures help preserve the olives' aromatic compounds. I don't think that is why they do it. First of all, producers are paid according to the titratable acidity of the oil (and classified as extra virgin, virgin, or lampante) and if paid by the tonne of olives delivered, this is adjusted to the oil-to-mass ratio (roughly 20% w/w). These values are determined in laboratory, from samples collected at delivery, and whose results come only at a later time. There is no measure for aroma. Many times, batches from different producers are mixed before pressing, so there's no point in trying to preserve whatever aromas there might be. Unless we're talking about producers with their own pressers, producing their own label, trying to preserve aroma is kind of pointless, and subjective at best. But there is something else: the oil-to-mass ratio improves during dryer weeks, so transportation is cheaper and extraction is better paid. So maybe there is more pressure for a quick harvest in conditions where the oil content reaches 22%, but again I see no point in nightly harvest. Huge numbers of birds from central and northern Europe winter in the Mediterranean But they are not being affected, that is, of all the 17 species mentioned in the cited notice, only one is listed as Near Threatened (the redwing, T. iliacus). Vulnerable or endangered species are not being affected as far as I know, and sedentary/endemic species would be in greater danger. According to the Portuguese Natural Preservation Institute (ICNF) the numbers involved are not statistically relevant for justifying the prohibition of nightly harvests.