The olive harvest takes place in the period from November to March when the olives have reached
their maximum size.
Large nets are placed under the trees. With a special rake and sticks the trees are combed and beaten so the olives fall on the underlying nets. It is important to bruise the olives as little as possible while harvesting.
Once the olives have been separated from the twigs and leaves with the aid of a piston, they are washed.
Now they can be processed further. The olives meant for eating are being pickled in salt water. The olives meant for olive oil go to the "frantoio", the mill.