Manual harvesting

    The entire harvest and the different stages within the harvest is very important for us. We constantly strive at optimizing the harvest both in regards to timing, method, speed, temperatures and transportation to the mill as the final quality is very dependant on these parameters.

    At Masseria Carrassa we constantly monitor the quality and ripeness of the olives in order to harvest at the perfect moment. Following both the color, the ripeness, the weather, the humidity and the amount of flies.

    We harvest as early as possible and typically end of September in order to achieve the best possible quality of our EVOO.

    Harvesting takes place in the very early hours of the day and continue until noon depending on the temperature. The picked olives is kept a cool as possible and imidiately transportet to the mill to be pressed within few hours.

    Our Agricultural Practice
    Piero gathering olives in the net