The olive oil harvest occurs every year when the olives achieve their maximum weight, gently ripened and plump with oil. Olives are harvested by many means, the best one is hand-picking: olives are collected in nets spread beneath the olive trees, and are brought to the mill the same day they are picked.


Within 24 hours of harvest, the olives are brought to the mill for being pressed. Here, an olive paste is created by crushing the whole fruit; the paste is then pressed again to release the oil (this process does not require the heat, and it's called "Cold Pressing"). After undergoing a natural filtration process to remove sediments and water, the oil is ready for the next step: the selection.


The selection takes place after having received some informative olive oil samples from the finest olive oil manufacturers. Only the best oils are selected, and this is possible only through the tasting. Selection is a fine art and it is guided by the experience grown over time.


Analysis are imposed by the European Union and the International Olive Oil Council on the olive oil production process to ensure authenticity, quality, and purity of all olive oils. These stringent analysis could be conducted internally, but when companies decide to increase their accountability they rely upon external laboratories.


This is an important step of the production process, wherein oils with distinctive flavour notes (fruity, mild, bitter, pungent) are blended to achieve the perfect harmony. This fine operation is an art that only experienced blender could carry on in order to assure that each olive oil exhibits its own unique set of tastes and characteristics.


This is the final step of the process before the sales. Only in the most modern companies the product are packed through a completely automated and strictly controlled process that ensures the purity of all oils.