Here are some containers of freshly picked olives that olive oil authority and Frantoio 's president Dr. Roberto Zecca personally selects for Frantoio.
Olives have to be processed as soon as possible after harvest.
Thoroughly cleaning and hand picking among tons of olives to discard unwanted ones and foreign objects, it's another painstakingly step that makes Frantoio olive oils so special. The paste is then spread over the mats which act as strainers. Over the years traditional straw mats have been replaced by more hygienic nylon ones. The mats are stacked on a cart and separated by heavy steel disks to keep them flat. Placed under the hydraulic press they will get squeezed to extract all liquids.