COLLECTING

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.