OLIVE HARVESTING
The olive harvest typically takes place between the last week of October and the second week of November, during the initial stage of “veraison”, the exact moment the olives begin shifting from green to purple.
We harvest both by hand and using mechanical olive shakers: vibrating combs that gently detach the olives instantly without damage. In addition to protecting the trees, this method ensures greater safety for our team by eliminating the need for ladders or climbing high branches.
OLIVE PRESSING
Once harvested, the olives are transported to the mill in ventilated plastic crates. Milling takes place strictly on the very same day to guarantee a flawless oil packed with polyphenols. The mill, a local facility in Cerchiara di Calabria, is also fully certified organic.
Every stage of processing is meticulously monitored, with extraction temperatures never exceeding 27°C, a strict requirement for our oil to be classified as “cold-extracted” organic extra virgin olive oil.
