Once the optimal ripeness level has been defined according to the different cultivars and their features, we can proceed with an early harvest so as to obtain a better oil. After the semi-automated harvest is carried out by means of pneumatic combs, olives  are taken to the oil mill to be processed within 24 hours in order to prevent oxidation which may spoil the oil. Separation takes place thanks to a thorough control and monitoring process of the whole cycle, which can be adjusted and modified according to the characteristics of the different olives batches. The storage technique adopted at La Tenuta is called Tank Blanketing: oil is stored in silos in a controlled atmosphere in which inert gas replaces oxygen and air so as to guarantee there is no oxygen at all inside the empty part of the silos and to preserve the quality and organoleptic characteristics of the oil. Thus the storage environment is kept at an optimal and steady temperature of about 15° and oil is protected from light sources.