The olive harvest is mostly carried out manually in the steep olive groves,
while mechanical harvesting methods with vibration systems are used in other
areas. This process takes place exclusively from the end of October to the end
of November, with the olives being harvested shortly before they are fully ripe
in order to preserve the optimum quality.

The olive oil is then extracted in continuous cold presses that work either
traditionally or organically. Two-phase decanters are used to best preserve the
natural aromas and freshness of the oil.