One of the most important aspects of obtaining good olive juice is the exact timing of the harvest. Our harvest takes place very early , at the end of October, when the olives show certain pigmentations or color changes both on the outside and in the flesh, and are able to offer their best olfactory and gustatory attributes, their best oil. This policy sacrifices yield (quantity of liters of oil) for quality.

The harvest is mostly mechanized , a technique that allows us to ensure the cleanliness of the olive and its zero contamination, since any contact with the soil or substances that can alter the fruit is impossible .

The olives move from the tree to containers where, in less than an hour, they are transported to the oil mill, thus avoiding oxidation and hydrolysis processes and ensuring the optimal quality of the future oil.