Olives are harvested from early October to mid-December, depending on the variety and ripeness of the olive. Only healthy fruit is harvested, and the optimal time to harvest is when the olive is mottled (green-red-black). Changing color is a sign that oil has begun to accumulate in it. Most olive growers harvest the fruit by hand with small rakes, but in addition to the traditional method of harvesting, more and more olive growers are adopting mechanical harvesting. Relatives and friends participate in the olive harvest, so it is also a time for socializing and having fun in nature. The olives are processed immediately after the harvest. They are cleaned of stems and leaves, and first crushed, and then the crushed fruits are pressed to extract pure olive oil. This type of olive processing produces the highest quality oils, extra virgin olive oil and virgin olive oil. In the past, the oil was stored in oysters, but today in glass or stainless steel barrels at a temperature of up to 16-20 °C. Harvest is an opportunity to socialize, work together, and connect with nature. Entire families gather in the olive groves to pick the fruit, connecting friends and neighbors. Intergenerational collaboration often ends with a delicious feast, song, and joy.