The harvest time and method are the most critical steps for sustain the quality assurance of the produced olives.
 
The olive fruits are being collected at the right time between October and January. During that time their polyphenols and other antioxidant properties reach their optimum conditions and low acidity is achieved.

The intense collection methods used by most producers in order to speed up the collection process, such as shaking or hitting the branches with sticks or other equipment, significantly harm the olive fruits. Olives are soft fruits that should be treated delicately to avoid bruising.

We use the traditional method where fruits are handpicked manually from the trees, from specially trained and experienced personnel. This gentle method, although labor, is critical to ensure high in-value olive products.

Olive trees are live organisms and the gentle handling of them ensures long-term production and yields the best quality results.