Key element: Harvesting Time
One of the keys of our excellence is choosing the perfect time to harvest the olives by identifying the right level of maturity with a healthy looking, a good size and color of the fruit. All olives start out green and then gradually become rosy and finally black. Depending upon the type of oil we are making, a combination of all three may be used for milling. Most of companies decide to harvest olives later than usual so they produce large quantities but in a lower quality. We aim at quality so we pick the right time to produce the top quality virgin oil. Traditionally, picking olives is done by hand. Then they are placed in plastic crates and are transferred directly to our fabric.