The Harvest
The quality of olive oil is strongly influenced by the olive ripening degree, integrity of the fruit and time of harvesting. In order to obtain an extra virgin olive oil of high quality , the olives are harvested directly from the tree, by forced picking, without pest attack and at the right olive ripening degree. The harvesting is a very important moment for the quality of the olive oil.
During this phase all necessary precautions are taken to avoid the breaking or the squeezing of the fruit or the contamination of the soil. Harvesting can be carried out both by hand with the help of special tolls like combs, and with mechanical means making the olives fall on the nets placed under the canopy. In the last few years, new machines to ease work have appeared on the market, so that the harvest can take less time and be more efficient and guarantee a good quality of the olive oil produced. The olives must be processed as soon as possible after the harvest, preferably within 12/24 hours.
FRANTOIO BONAMINI S.A.S.
Loc. S. Giustina, 10 - Illasi - Verona - Italy - P.IVA 03346720232
Tel. +39 045 6520558 - Fax +39 045 6528133 - info@oliobonamini.com
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