The olive harvest generally begins in October and ends in February. Depending on the date of harvest and the ripeness of the fruits, the properties of the olive oils vary.
After the olives have been harvested in the olive groves, they must be transported to the mill as soon as possible, to avoid fermentation.
Once harvested, the olives are washed under jets of water to remove all foreign substances and avoid negative consequences on the organoleptic characteristics of the olive oil.
The olives are then weighed and stored in perforated crates that allow the fruits to “breathe”.
Before moving onto the actual ‘extraction’, the olives are subjected to a thorough cleaning: first they are poured into a hopper and from there into a defoliator that sucks up leaves and impurities.