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Harvesting Olives


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.


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