Gentle Manual Harvesting

Gentle Manual Harvesting

Harvesting takes place from mid-October to early November.

Agriculturalists, who examine the olive trees and their crop throughout the year, indicate the most appropriate maturity stage which would yield the highest possible quality and the lowest possible acidity rate. Olives are transferred on the same day from the grove to the oil-press where olive oil is produced through mechanical only processing, mainly by means of cold pressing (<27°C).