Harvesting is a crucial element in obtaining a quality oil. It is not recommended to wait for the olives to completely mature because of the risk that they start to rot ,the consequent oxidisationproduces an oil of higher acidity and low quality. To avoid damaging the olives they are picked by hand, the only help being a small hand rake and nets on the ground. The next phase is the processing of the olives to extract the oil and the sooner this is done after the harvest the better, to avoid any oxidisation.