Overall, the olive harvest in Italy is an important cultural tradition characterised by careful planning, attention to detail and a passion for good olive oil.

1. Timing: The olive harvest usually takes place between October and January, depending on the variety of olive and the climate. It is important to harvest the olives at the right time, when they are ripe enough to produce good-quality oil.

2. Method: There are various methods of harvesting olives, including hand-picking and mechanical harvesting. The traditional method is hand-picking, where the olives are harvested from the trees by hand. Mechanical harvesting is used for larger olive groves and can be quick and efficient; however, branches and leaves may also be harvested, which can impair the quality of the oil. Our olive oil is also bird-safe, meaning it is a bird-friendly olive oil.

3. Processing: The harvested olives must be processed within 24 hours to preserve the quality of the oil. The olives are processed into oil at an oil mill, where they are washed, crushed and pressed. We produce olive oil in three different ways.

4. Quality: The quality of olive oil depends on many factors, including the variety of olives, the time of harvest and the processing method. In Italy, there are various classifications for olive oil, ranging from extra virgin to refined olive oil. It is important to choose high-quality olive oil that has been produced through gentle and careful processing.

5. Tradition: Olive harvesting in Italy is closely linked to local culture and tradition and is often carried out by families or small cooperatives. Many farmers stick to traditional methods and do not use chemical pesticides or fertilisers in order to preserve the quality of the oil. We, too, believe in the value of old traditions. Our olives, for example, are almost exclusively old varieties.