Choosing the period in the olive harvest is an element that determines, together with those linked to the next phases of the production, the organoleptic, nutritional and healthy qualities of the oil.

Deciding the right moment of the olive harvest today is still something, which is based more on experience than on calculation. The relationship between degree of ripeness and oil quality varies from area to area, depending on the variety of the olive tree and how this has responded to the microclimatic trend of the year in progress.

In the territory of Abruzzo, the harvest is carried out in the months ranging from October until December, considering the best moment to be when the process of ripening (the transformation of the color of the fruit from green color, to violet, to black) is at 50-60% of the cycle. It is at this moment that one has the greatest concentration of phenolic substances that give rise to the noble organoleptic qualities of extra virgin olive oil.

The olive harvest is done manually by means of pneumatic olive harvesters with extendable rods that ‘comb’ the branches of the tree, causing the fall of the olives on appropriate nets placed under the tree. The fast vibration of the modern harvesters reduces the risk of damage to the plant and olives. That of the care and harvest of olives, for our family has always been a tradition handed down from father to son and today we can finally gather the benefits of years of experience and dedication to the fields and cultivation of olive trees.