The harvest starts by checking the olives every day. You walk through the grove and look at the color and feel of the fruit. At first they are bright green and firm. As they ripen, they soften slightly and begin to turn darker. The right moment is not exact, but you learn to recognize it. If you pick too early, the oil is sharper and yields less. If you wait too long, you lose freshness. We usually begin in the morning, when the air is cooler and the olives are still firm. Nets are laid under the trees to collect the fruit. Some branches are combed by hand, others are gently shaken. The olives fall easily when they are ready. It is important not to damage them, because any bruise can affect the quality of the oil.