The olives are shaken down from the trees and dropped onto the ground into cloths. The olive berries are then collected in small perforated crates, in layers not exceeding 30 cm.

The olives are stored in cool, well-ventilated storage areas in the meantime they are sent to the olive press in Castelfiorentino on the sameday. The whole pressing and extraction cycle is performed cold, obtaining an oil with a low degree of acidity and a pleasant fruity aroma.