The harvest begins very early, always depending on a state of optimum ripeness. When that state of maturity is given? Between late October and early November, when the olive has certain pigmentation or discoloration both outside and in the flesh. This is the exact moment in which the olives give us a real fruit juice and we can enjoy its smell and; tomato, apple, banana, yoza, fig, green wheat, freshly cut grass, … a whole world of sensations for our senses.The harvest is done in a very short period and inmediately olives are transported to the mill. The delay between picking and crushing is of a few hours.
The harvest is mostly mechanized, technique that allows us to ensure the cleanliness of the fruit as it is impossible any contact with soil or substances that can alter the fruit part. Small áreas of the farm are collected in a semi-manual way.