It is harvested with the help of handheld cordless shakers. Beneath the treetops are spread nets. This is how we preserve both the crown and the fruit.  

The final steps before oil extraction involve removing leaves and twigs, washing the fruit with water, and then crushing and mixing.

The oil is squeezed from the olive dough by decanter centrifugal method of processing into the cold.

Freshly squeezed olive oil is not for use until the deposition process is completed, and the precipitate itself is removed by pouring. 

The packaging is filled with oil with a special charger that works according to the principle of vacuum technology and uses flow meters for charging.