We harvest our olives at the prime moment of ripeness for each variety. We start with the Arbequina olives in early November, and the pick the Picual and Cornicabra in December and into the first fortninght of January.

We harvest both manually and mechanically, depending on the type of tree. We never gather olives that have fallen on the ground, taking only those from the vine.
One of our secrets for obtaining such fine oils is the limited amount of time that we allow to pass between harvesting the olive and pressing it, since the press is located right hare at the farm. Once the olive is picked, it is pressed within one hour.