Under guided instruction from Raffaella, Luisa's mother and Adriano, Luisa's cousin, Jody and Luisa harvested approximately 300 hundred olive trees in 2010, producing an "alta qualita'" olive oil. Every sunny day in November and half of December, Jody and Luisa entered a family olive grove, "oliveto", and harvested until sunset. Systematically, Luisa laid out large nets called "teli or pannoni" under the olive tree in preparation for Jody to start harvesting the upper branches and the inside of the tree. Luisa and Raffaella would then step in and use a hand rakes to help harvest the lower branches, while Adriano climbed into the center. After all of the olives were removed from the tree, together they would gather the "pannoni" to form a pile of olives. Luisa would then sort out the leaves from the olives and Jody would then begin harvesting another adjacent tree in the row. The olives would then get placed in plastic crates called "cassette", and stacked in groups until that evening were they would then be brought to the farms garage. After a days worth of harvesting Luisa would call the Frantoio to come and pick up about 18 crates of olives. Jody would lift them up the edge of a huge plastic crate on the back of a truck. Then "Fiorenzo", father of owner of the Frantoio, would bring the olives to the Frantoio to have them processed. A day later Jody and Luisa would make a trip to the frantoio and pick up their pristine olive oil and bring it back to Raffaella's garage to be set to rest in large stainless containers for 5 weeks. After the deposit had settled to the bottom of the tank, the olive oil was bottled one by one. Together the labels were hand set and the descriptive tag was tied on.
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