Francesca Ferrari, Provincial President of Coldiretti and member of the Board of Directors of the Consorzio Tutela Olio Toscano IGP, commented "There are no particular changes in the method of harvesting. In fact, the harvesting is manual, whether you are a company or an amateur, because the spaces and environmental conditions do not enable you to use mechanization. At best, for larger plants, you can use electric harvesters which shake and reach higher points without having to use ladders, which is also better for safety.
The ideal harvesting period is the early one which is the end of October/beginning of November. Then, we proceed with pressing and then certification.
The biggest difference lies in the culture linked to the production of oil and the storage of olives. Many say 'I leave them be, so they dry and get more dehydrated'. If the weight of the olive is lower, clearly the amount of oil I can extract is higher. If, on the other hand, I go for an olive that is still well-hydrated, it will weigh more, and therefore the yield ratio of oil to the weight of the olive will be lower, but in fact the amount of oil is exactly the same.
The conservation of the olives before pressing is also important: it's better in ventilated crates, not in jute bags, where the temperature begins to rise and a fermentation process begins.
As for the pressing, it's necessary to pay attention to the way in which the pulp is crushed and worked: you must not heat the pulp too much to facilitate the extraction of the oil, because in this way the oil risks becoming defective".