Our harvest begins in October, when the olives have not yet reached full maturity and the fruits, still green, are richer in biophenols and able to best release the typical scents of the Calabrian cultivated varieties we grow, generous with typically Mediterranean aromas .

The harvest takes place with mechanical shakers that do not damage the fruit, guaranteeing us to collect intact and healthy olives, ready for transport to the mill which takes place within a few hours, avoiding the triggering of any fermentation process and degradation of the fruit and the oil molecules contained therein.