Our fruits are ready to be harvested and the most important phase of the year, for a company like ours, is about to begin. Depending on their degree of ripeness and the cultivar, the batches to be harvested first are carefully chosen. We always start with the territories closest to the sea, where the milder temperatures...

Our fruit is close to ripening! When the olive begins to change its colour from bright green to dark purple (INVAIATURA), then there are only a few days left before the harvest, and a year's work in the field will turn into liquid gold to grace our tables!

Only very few flowers have passed natural selection (about 2% of the total) and these will be the chosen ones to become fruit. In fact, the flower, having lost its classical appearance, swells, giving birth to tiny olives (allegagione), which will grow, changing shape and colour until October-November, the period of their harvest.

The mignolas open and turn into flowers. Small, delicate white petals surround a core of pollen that will only use the wind to pollinate other flowers and give birth to the next harvest's olives. Flowering is a very delicate phase, in fact only 2% of the flowers will bear fruit.

Everything starts from here. The oil of the next campaign starts here. The new buds give birth to mignolas, small bunches in which the flowers are preparing to bloom. The more mignolas are born, the more flowers there will be, the more olives we will have on our trees. From the assessments made in the field, it will be a year of low productivity but of great...