Harvest

In order to obtain a high quality olive juice, the dead times from the collection to the oil press have to be as short as possible. The harvest moment depends strongly on the olive’s maturity and the reddish color taken by the olives when they start evolving towards their maturation. This corresponds to the optimum collection moment. In this way, the olives acquire a great variety of aromas such as green almond, tomato, freshly cut grass…