The care taken of the olive grove and the picking process... determines the quality of the oil.
QUALITY is obtained from the olive grove as a result of the care taken of the olive throughout the year
Correct sizing, by which is meant ensuring that air and sun uniformly penetrate to the heart of the tree so that all its fruits mature simultaneously)
Mulching the soil with manipulated branches to protect it and economize on watering, no use of pesticides or fertilizers,
Drip watering in the spring (and only if it is not raining, because come blossoming time, the tree will need water), otherwise only during the two months of summer: so that the tree is neither poisoned nor pushed to over-produce: it yields its fruits naturally.
THE QUALITY of a good oil is directly linked to the selected picking time
which is when the fruit is not overly matured, so its organoleptic properties are reserved.
This should take place "Oleum ex albis ulivis", (when the olive takes on a greenish, whitish colour), which we practise (around mid-November), to guarantee an oil with a delicious taste and fruity aroma, and virtually devoid of any acidity (<0.2%).
As the illustrations show, picking is carried out by raking with branches both by hand and by means of an articulated mechanical arm, thereby sparing any trauma to the olive tree as well as the olive itself. Of course, not to ever lose sight of quality, the olives are never allowed to come into contact with the soil, "oleum caducum", which is why at the foot of each trunk a huge net can be seen, ready to catch them.
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Our small producer status has allowed us to organize the different stages of our oil production ourselves into a cottage-industry craft,from the yield of the pickings (into canvas bags) to their transport to the mill (in our private vehicles), which takes charge of the fruits of our pickings the very next day...
Our oil 
