Harvesting starts early in October, when the olives are still in the "green" stage, just before the "veraison" stage. This is before the olives fully ripen, when they are smaller, firmer and possess a more intense flavour. The hand-picking process is an art in itself. One of the advantages is the meticulous selection of the finest olives, ensuring the highest quality olive oil. This method minimises the risk of damaging the fruit and branches, preserving the health of the tree for future harvests. It also avoids excessive use of machinery which can disrupt the environments delicate ecological balance.

Once harvested, the olives are transported to the mill for immediate processing. The olives are crushed, and the resulting paste is then cold-extracted to produce the precious early harvest olive oil. The cold-extraction method involves mechanical extraction without the use of heat or chemicals, preserving the oil's flavours and nutrients. Cold-extracted olive oil is rich in polyphenols, Vitamin E and monounsaturated fats, which have been associated with numerous health benefits, including heart health, reduced inflammation, and improved skin.

Straight after the extraction and prior to bottling, our olive oil is stored in stainless steel (inox) tanks, which is a crucial step in ensuring the preservation of its quality, flavour and nutritional properties. This process is integral to the olive oil production, as it helps maintain the oil's integrity while it awaits distribution to consumers. During that period, samples are sent to an Olive Oil Organoleptic evaluation laboratory for analysis to determine and measure the characteristics of the oil using the senses of sight, smell, taste and touch.