As wine, extra-virgin olive oil has different characteristics depending on the quality of olives (cultivars), the area where plants are grown and the process of production.
If theolive harvestmust be done carefully to avoid damage of the fruit, the more delicate process to obtain an extra-virgin olive oil quality is definitely working in the mill.
The olive harvest in Tuscany begins in late October and early November, just when the olives have reached their perfect stage of ripeness—actually a little under-ripe as they turn from green to black. It’s called invaiatura in Italian, veraison in English.
As wine, extra-virgin olive oil has different characteristics depending on the quality of olives (cultivars), the area where plants are grown and the process of production.
If the 
The olive harvest in Tuscany begins in late October and early November, just when the olives have reached their perfect stage of ripeness—actually a little under-ripe as they turn from green to black. It’s called invaiatura in Italian, veraison in English.
