full screen background image

Olive harvesting

Olive harvesting starts in late fall when the olives are ripe but still green. We use a non-invasive system, consisting of manual harvesting with the help of nets. This allows our oil to have excellent organoleptic values: very low acidity and low number of peroxies, making is delicious and fragrant and at the same time resistant to oxidation.


The nets are placed below the olive trees and the olive are shook down with the aid of some combs that do not harm the tree or the fruit.


The olives are then placed in ventilated plastic bins and brought to the oil mill to be grinded within the same evening.