Olives are harvested from early October to mid-November, depending on the variety and ripeness of olives. Only healthy fruits are picked, and the optimal harvest time is when the olive is mottled.
Harvesting is done in several ways: manually, using a comb or mechanically. After the harvest, olives have to be taken to the oil mill as quickly as possible (within 12 hours) to prevent the growth of micro-organisms.
