Olives’ harvest  is, usually, between the last week of September and the end of October, when they are in the phenological phase of ripening, with a trunk shaker.
The olives  are milled in the same day of the harvest.

The farm oil mill is provided of:

• Granding machine: to remove leaves and twigs.
• Washing machine: to wash the olives, removing dust and any remaining ground.
• Olive press with hammers and a double grid: to obtain an homogenous paste rich in polyphenols.
• Kneading-machine, in three compartments: to obtain the coalescence of the oil, preserving the fragrance and flavours, at a cold temperature of extraction, not over the 27°C.
• Centrifuge: to separate the liquid phase, water and oil, from the solid phase, husk.
• Centrifugal separator: to eliminate the impurity from the extra virgin olive oil.

The extra virgin olive oil is stored in stainless steel containers and separated for cultivar: cassanese, ciciarello and ottobratica.
Thirty days after the milling, it is decanted. Afterwards the extra virgin oil is ready for the bottling, that will be made in accordance with the due register of orders.

The bottling machine packs the extra virgin olive oil in bottles and tins of different size.