The olive harvest begins in mid-October, and combines a traditional method of harvesting with a vibration facilitator and trunk shaking. The early harvest, leaf removal on the field and pressing carried out within 12 to 48 hours of harvesting, depending on the type of oil, yield a higher quality product, with an intense bouquet and harmonious flavor. The mills, with whom we cooperate, selected among the best in the area, operate at a temperature below 28 C °, ensuring that the oil retains unaltered all the scents and organoleptic characteristics which make it unique and unmistakable. Great attention is paid to the storage, which takes place under inert gas in stainless steel containers, kept in low lit rooms and at a constant temperature. At regular intervals the oil is transferred from one container to another; this delicate and important maintains a product which is clear, devoid of impurities and full of flavour.