Quality is the premise and guideline for collecting.

  • Only olives from the tree are selected.
  • Only healthy fruits are chosen.
  • The maximum time between collecting and milling olives is less than 4 hours, to avoid the possible oxidation of the fruit.
  • Collecting takes place between October and January.
  • Collecting depends on which stage of veraison the fruit is in, and this is determined along with other aspects by the chromatic index.