Olives change in colour from green to dark brown, concluding their Photosynthesis phase. With the first cold nights of the year, begins the transformation process of the plant’s sugars into fat. The oil in early and mid-ripe olives is the good, incisive, fresh oil with a discernible aromatic structure. The careful harvesting process – in which the olive is not bruised – unfolds by means of what one might call a hand-rake, partly also at the end of a long handle, such that the tree sways and the olives are combed out of the leaves, or fall. Around the trees, nets are placed, into which the olives fall. This careful harvesting method also encompasses transport and storage: as airy as possible, in boxes, so that the olives are not squashed or squeezed, otherwise, swift fermentation and oxidation processes take place, which are unfavourable to the Aroma and may lead to defective oil. The olives are then pressed in the mill within 24 hours, at a temperature no higher than 27 degrees.