These varieties, characterized by different features, allow us to achieve a perfect mix!

Production:
The production process is very meticulous. First, we harvest the olives, then we cold press them, which is the crucial step that determines the quality of the oil; subsequently, there is decantation, and finally bottling and commercialization. From milling to decantation, every step is designed to preserve the pure taste and authenticity of the product. We have also adopted land and plant monitoring systems, using drones to collect data. This allows us to intervene with precision, reducing resource usage and improving product quality, starting right from the olive tree.

As you can see on our e-commerce, we market San Biase EVO Oil in three different formats: in 500 ml bottles with an anti-refill cap, and in 3 and 5-liter cans.

Harvesting:
Olive harvesting on our farm is done partly manually and partly using mechanical methods, ensuring the integrity of the fruit.
Manual olive harvesting is a traditional process that requires attention and care to guarantee the quality of the final product. Here are the main phases of this process:

• 1. Soil Preparation: Before harvesting begins, the soil around the olive trees is cleaned. Fallen branches and dry leaves are removed, and nets or tarpaulins are spread under the trees to collect the olives that will fall during harvesting.
  
  
• 2. Manual Harvesting or Hand-picking: Manual harvesting, also known as "brucatura," involves picking olives directly from the branches with hands or small rakes. This technique is the most delicate and allows only the best olives to be selected, avoiding damage to the fruits and the plant. Operators use ladders to reach higher branches.
  
  
• 3. Combing or Raking: In addition to manual harvesting, mechanical combs are used to detach olives from the branches. This technique is slightly faster than hand-picking and allows a greater quantity of olives to be harvested in a shorter time.

• 4. Collection of Fallen Olives: Olives fallen onto the nets are collected using small aspirators or mechanical collection systems, and then transferred to perforated crates, which allow for ventilation. It is important that the olives do not remain in contact with the ground for too long to avoid contamination or unwanted fermentation.

• 5. Sorting and Transport: After harvesting, the olives are sorted, removing any damaged or unsuitable for oil production. Subsequently, the olives are transported to the mill as quickly as possible to prevent the fruit from deteriorating.

• 6. Fruit Cleaning: Before pressing, the olives are cleaned of any impurities such as leaves, branches, or dust. This cleaning process is essential to obtain high-quality Extra Virgin Olive Oil.

These stages are crucial to ensure that the olives maintain their quality and that the extracted oil is of excellent quality.

In conclusion, the olive harvesting phase is very demanding and requires considerable effort. The final result, our San Biase Extra Virgin Olive Oil, greatly repays all the commitment required!