It is an Autumn Sunday. We are in an olive grove in the Apulian countryside. All around, nature slowly awakens as the pale morning light gloriously warms it in a soft embrace, bathing every detail it touches in magic and color.

It is the olive harvest season. The farmer spreads large, net-like sheets at the base of the trees, covering the area beneath their canopies. To ensure high-quality extra virgin olive oil, the olives must be harvested from the trees at the right time, either by hand or using mechanical equipment. Olives that have fallen to the ground are unsuitable, as contact with the soil alters their flavor and increases their acidity level. The quality of the extra virgin olive oil is determined not only by the olive cultivar, which gives a unique, distinctive character, but also by a low level of acidity.

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