Beautifully round and oval, shining in all the colors from green to black, they are picked from the trees with professional, electric olive rakes. It is a matter of touching every tree, sometimes even every branch, so that nothing is left on the tree.
You walk up and down laying the nets on the hilly ground so that when the olives fall, they are still there. By pulling the top or sides, they roll down like small snowballs, and someone picks out the branches and pours them into bags. Then the bags are left for just a few hours to be gathered, weighed and brought to press.