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 with a more intense grassy scent, and stronger bitterness and pungency due to the high quantity of phenols. 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. The olives transformation starts with a leaf removal process and washing: two phases designed to ensure the finished product is faultless. The crusher used guarantees a high milling yield while ensuring a consistent quality of the oil: the crushing of the drupe and the temperature which is always under 27°, are designed to enhance the best properties of the olives. The two-stage extraction system requires a low water consumption and divides the olive-pomace from the vegetation water and the crude 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.