The oil production

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Stages of Production of Extra Virgin Olive Oil
The Olive Harvest
The soil in which they are planted most of the olive business is rich in organic matter , which improves soil structure and the same holds water and nutrients to prevent heavy rains can bring them into the ground .
The olive harvest is a delicate operation that affects directly and irreversibly on the quality Organic Extra Virgin Olive Oil . The degree of ripeness of the olive, and therefore the choice of the moment of collection , determine positive organoleptic characteristics . The best time is when the skin has changed color to black - red-wine .
The collection is made exclusively with the detachment of the olives from the tree in manual and mechanical :
Manual by the technique of stripping which consists in manual detachment of the fruits ; is used for plants not too high .
By the technique of mechanical vibrator that consists of detachment of olives from the tree branches as a result of fluctuations caused by vibrating elements ( shakers ) .
Obviously, to get the highest quality , the olives must not touch the ground and then are placed at the time of collection of networks with both techniques.
The olives are placed in small crates with holes from 25-30 kg to avoid overheating .
squeeze
After harvesting operations are completed daily , it is equally important that the olives are transported to the mill every precaution to be pressed within 24 hours of collection .