The Mill


Collection and transport to the mill


The olive blooms in spring and the fruit begins to form for matures, changing from green to black, from summer to late autumn / early winter in which takes place the collection.
The olive harvest can be done by hand ("milking") by "shaking" (hitting the tree with long, flexible rods so that the olives fall over the canvas prepared at the foot of the trees) or by mechanical vibration.

The harvested olives are transported to the mill for grinding. It is important that those collected from the ground (are transported separately) with the help of networks are as free as possible from rocks, dirt and impurities to prevent breakage of the skin during transport that cause the onset of fermentation.
Arriving at the mill, avoid piling up the olives to prevent heating and fermentation. All that is reflected in the day grinds on the same day, thus avoiding any possible oxidation of the fruit and getting a quality oil.

Collection and transport to the mill