Olives are harvested only by hand, once fallen into the broad nets placed under the trees, are placed in suitable containers, capable of preserving their integrity.

Processing involves a continuous cold cycle with the following phases:

• - olives are washed in big basins;
• - the dough is made by crashing olives;
• - water is separated from oil, using a spin-drier;
• - extra virgin olive oil is extracted.