"Where it all begins"

Donna Giacoma

the harvest is that delicate moment when it is finally possible to pick the fruit obtained through careful prior tilling of the soil and pruning of the trees, which takes place in February by expert hands performing careful techniques handed down from generation to generation.

Starting on 20 September and continuing throughout October, harvesting may extend until the end of November and beyond, depending on weather conditions and the quantity of olives. To ensure that the quality of the oil is not compromised, harvesting always takes place during what is considered the ideal period depending on the variety and altitude of the olive groves.

The best olives are hand-picked and cold-pressed into modern olive oil within four hours.