The harvesting of the olives is an extremely important and delicate operation to be taken care of in order to obtain a high quality Extra Virgin Olive Oil. To produce the best E.V.O. the appropriate method has to be chosen, the time must be the right one considering the ripeness of the drupes; finally, the olives should be transported to the olive oil mill using rigid and ventilated crates to be milled within 12 hours from the picking. The early harvest of green olives gives the Extra Virgin Olive Oil a fruity, bitter, buttery, grassy and peppery flavour. Early harvest olive oil has higher chlorophyll content and is richer in healthy polyphenols. It also has a higher concentration of the anti-inflammatory and antioxidant oleocanthal.