Is has been several years now that we are doing this: see the hot Sardinian summer slowly go by and watch the young olives mature until they are ready to be picked. Picking takes several weeks depending on manpower, tools, terrain and local climate. When the olives are in the bag (literally), they are taken to the local olive press where a queue is already building with local producers awaiting their turn. Anxiously we leave our bags behind to be weighed and pressed. 1 or 2 days later we go back to collect our fresh, green, smooth, first class pure olive oil…..