When, on the other hand, you want to obtain the maximum yield of oil, the complete ripening of the fruits is expected, at the expense, however, of the quality of the oil produced which tends to be more drained in taste, without the bitter and spicy characteristics of fine oils and tends to develop greater acidity. Another fundamental element for the quality of the oil is the period between harvesting and pressing: the shorter this time, the less the fruit will oxidize and the higher the final quality. The proximity between the olive grove and the mill guarantees us very short times between harvesting and pressing, in order to be able to bring the olives in their best form to the mill.