After harvesting within twelve hours the olives are transported to the mill in boxes with holes for them the milling also called crushing. In the first phase defoliation and washing take place successive phases have the objective of preparing a paste in which the oily part can be separated, with relative ease, from the other parts making up the dough. This is’ the main operation, as well as perhaps the most important, between those that are performed and that determines the more or less profound rupture of the pulp cells that contain the substance that we will call Oil. Everything happens with mechanical cycle procedures continuous, without ever exceeding the temperature of 27 °. Once crushed, the olives they are sent to the kneader in the form of pasta. The mixture is then mixed or better “kneaded” for about 30 – 40 minutes, after which it is sent to the decanter for the oil separation from pomace. The activities that make up the harvesting and milling process are completed by day, to guarantee the highest quality of the oil produced.