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Verdeo<\/strong>, this term that may sound unknown to many, is the beginning of the process that takes our olives from the olive groves to your table or the bar counter.<\/span><\/p>\n When the olive is in a state prior to complete maturation, in the months of October and November, it begins to be harvested for the production of table olives. For the collection of the olive to extract the liquid gold that will become Aove, this process can be extended until the month of February.<\/span><\/p>\n This harvesting process has come a long way over the years, and technology has made a thousand-year-old task easier and more efficient. Gone is the time when olives were picked by hand from the trees, which was known as milking, while the women picked the olives from the ground one by one and the men shook the treetops. Later, this beating was improved by placing tarpaulins on the ground that facilitated collection.<\/span><\/p>\n