1. In plant protection spraying, we use preparations approved for the olive tree. We strictly follow the instructions on the label and under no circumstances increase the pesticide dose. Those who have joined the organic olive cultivation system must use correspondingly approved preparations
2. We do not harvest until the time period indicated on the pesticide label has elapsed since the last spray.
3. We try to spray late in the evening, so as not to cause problems for the bees, if this is not possible, very early in the morning and never when there is a wind that drifts and disperses the spray mist.
4. For the harvest we use pure olive oil. Ideally, the fruit should be transported in special cages for aeration. When the fruit is to be transported in sacks, these must be jute and must not smell bad (they contain oil by-products and contaminate the olive oil).
5. Avoid pruning at harvest. If we still can't avoid it, we prefer to use an electric chainsaw and chain oil of vegetable origin certified or degraded olive oil.
6. If we use soil strippers we take great care that the exhaust gases do not run into oilseed and that they do not leak fuel and lubricants.
7. Fuel and lubricants for chainsaws and rabbiting machines must always be supplied outside the oil fields.
8. Particular attention is paid to any plastics cut off by tools or oilseeds not to be transferred to the olive fruit.
9. We train the workers during harvesting, not to trample on the olives.
10. Great care is needed when using oil pullers with hydraulic arms. Even a minor leakage of lubricating fluid that comes into contact with the oilseed will create a contamination problem. If there are parts of the machine that need grease and come into contact with olive oil, suitable cooking grease should be used.
11. Ensure that the olives are immediately transported to the mill and immediately crushed (within 12 hours at the latest).
12. When crushing in the mill we are careful:
α. The oilseed must not come into contact with machinery exhausts.
β. The washing machine must have clean water.
c. The maceration should not exceed 40 minutes.
δ. The temperature of the olive yeast and the separator must not exceed 27 degrees Celsius.».
