Riva di Conegliano extra virgin olive oil comes from a manual harvest, carried out around mid-October, when the olives are not yet fully ripe.
Within 48 hours of harvesting, the olives are taken to the Tapa Olearia oil mill in San Giacomo di Veglia.
The milling takes place cold, below 25 degrees, to preserve the oil's aromas, quality, and characteristics.
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