Olives are picked from late October to mid December.
They are hand-picked with the "brucatura" method which does not damage the fruits. The olives fall into nets previously laid under the trees and never come in contact with the ground.
The olives are then placed in modern shallow perforated crates which keep the harvested produce dry.
Once they reach the mill they are milled within twenty-four hours.
Once the olives reach the mill they are weighed and automatically transferred into the hopper to remove all leaves; they are then put in the washing device.
The following step is milling, which is still performed with heavy granite grindstones that crush the olives with rotatory movements to obtain a paste.
The latter is then transferred into the kneading machine, where it is left for about half an hour; temperature must never exceed 27C° .
The olive paste then goes through the hydraulic press, which eliminates the pomace, and finally approaches the separator that, spinning at high speed, separates oil from water.