Several factors affect the final quality of extra virgin olive oil. The main factors are the quality of the crop, treatment in the field and cultivated varieties.
There are measures that help ensure this quality as is the sun, watering, fertilizing or fertilizer, treatments, pruning and especially the time of collection.
At the time of collecting the time it takes to get to the olive mill, the method of transportation and the process must ensure the preservation of the qualities of the olive. Therefore, it should be a clean and fast process.
With a suitable process may ensure that the compounds of the olive (monounsaturated fatty acids formed, a-tocopherol and vitamin E) provide the resulting olive oil.
If it fails in the field or in the process, the result will be poor and insufficient.