When the olives are harvested
The olive harvest is an essential step to ensure high quality oil.
It usually takes place between late autumn and early winter, with a range from October to December, depending on the weather conditions and the variety of olive. However, the exact date depends on the degree of ripening of the olives, which is also closely monitored according to the color of the fruit.
The correct stage of maturation ensures a good balance between polyphenols and fatty acids, fundamental for the organoleptic characteristics of the oil.
Manual harvesting for a quality oil
The olives are harvested manually, in order to preserve the integrity of the fruits and to maintain a high quality standard. This method allows you to select only the best olives, those that have reached the highest degree of ripeness, without suffering damage. Manual harvesting also prevents the olives from breaking and the soil contact, which could compromise the quality of the final product.
After harvesting, the olives is placed in breathable containers to ensure that air circulates freely, thus maintaining the temperature of the fruit.
