The harvest of the olives for Ziraiolo® is an extremely delicate operation that affects the quality of the oil produced.

The harvest is executed at the beginning of the ripening of the olives to give the maximum yield and the minimum level of acidity. In addition, the system is decisive: the olives are still harvested by the "Brucatura" method that is olives harvested manually.
This avoids the bruises caused from the falling of the fruits and produces the beginning of the adulteration of the olive, conditioning subsequently, the taste of the oil.

Another fundamental element is the timeliness in which the olives are pressed. At the "La Fonte" Estate, the first olives harvested are never stored while waiting for the end of the entire harvest but are sent to the oil-press immediately and pressed, day after day.
This therefore guarantees a maximum freshness and prevents modifications or alterations processes.