By hand, one by one, the fruits are harvested and placed into a 'esparto' basket hanging from the necks of the countrymen, the "macaco". After careful growing, the harvest is held in September and October, when the fruit reaches its full size and before its colour changes.

The processing of table olives in Spain results from the combination of tradition with modern technology, in order to obtain an outstanding product, appreciated all over the world.

Quality, selection, meticulous processing, everything is subject to strict controls. Only perfect olives will leave the conveyor belt to be packaged and sold. The contributions of investigators and technicians have resulted in an extremely technologically advanced sector, constantly evolving, and capable of offering products of the highest quality, appreciated throughout the world.

Olive Size

60-70	70-80	80-90	90-100	100-110	110-120	120-130	130-140
140-150	150-160	160-180	180-200	200-220	240-260	280-300	300-302	340-360

This depends on the amount of fruit that the olive tree produces each year if the tree is 'loaded'. By distributing its sap amongst a greater number of olives, they will be smaller and therefore, the number of small sized olives will be higher. The opposite happens in years with a lower yield. The alternation in the harvest, or "veceria" has now been reduced by the great increase of olive grove plantations with irrigation, especially the drip system.