Once harvested from the tree, the quality of the olive degrades, so it is important that processing is done quickly, on the estate. Our table olives are stored directly in the brine to ensure the preservation of the olive's natural texture and flavor.

We harvest the small-fruited olives with electric tools. We are careful not to create wounds on the branches of the trees during harvesting, and we avoid pressing the fruits that are on the nets. For transport we use plastic crates that allow better ventilation and protect the olive fruits from degradation of their quality characteristics. We transport the olives immediately from the tree to the liotrivi inside our estate.