The olive harvest
The production of the olive oil begins with the harvesting in November by hand and with lashers (mechanical blast chillers).
Moreover the olives are separated from the leaves in the field (in such a way as to return them to the ground) and placed in small, ventilated boxes to prevent them they are subjected to pressure and therefore to crushing.
The pressing takes place about 2/3 times a week, after which the oil is stored in steel containers. It is filtered directly at the mill and decanted in spring to separate it from the natural deposit that occurs over time.