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Originally, the olives are harvested by hand, or by comb, when the fruit becomes very green. A cloth is used to spread under the olive trees and under no circumstances the fruit is picked from the ground. The olives are then transported by plastic rigid perforated boxes or bags with a capacity of 30-50kg. The time from the production to the pressing of the olive oil does not exceed 24 hours from the harvest to the production. The preservation of the olives until their pressing must be done in a cool place, and it is forbidden to store in a field full with olive trees, where it is exposed to various natural and microbiological hazards.