The harvesting begins generally in October when the drupes begin to turn dark coloured and it lasts until December or January, as necessary. The harvesting is made by means of a particular process named stripping off . In fact each drupe is picked by hand, one by one, directly from the olive tree branches and placed in small pierced cassettes in order to avoid oxidation and heating process. After the first selection the olives are sent quickly to the mill, within 12 hours from the harvesting but usually the olives arrive to the mill within an hour or two. The farm mill is a modern continuous process “Alpha Laval" up to 16 quintals per hour. For the first step we choose for the crushing a granite miller with size finisher in order to exalt the sweetness and roundness of the oil. The paste of olives is cold kneaded for a time that depends on its consistency, up to thirty minutes, while the water inside the water jackets is kept at ambient temperature. “Fiscoli” and “molazze” are just romantic and nostalgic memory of the past. All is technology here, except the harvesting.