The first stage of the production journey is the harvesting and delivery of the olives to the mill.

To obtain a high-quality extra virgin olive oil, the olives must be healthy, intact and harvested at the right moment. The level of ripeness influences aroma, flavour, bitterness, pungency and also the final yield.

After harvesting, time becomes a crucial factor. The olives should reach the mill as quickly as possible, preferably in ventilated crates, avoiding closed bags or containers that may increase heat, crushing and fermentation.

Proper handling of the raw material helps preserve freshness, aromas and the natural qualities of the fruit. This is where the work of the mill begins: transforming olives into oil while preserving as much quality as possible.