The time between collection and extraction.
The moment of collection is the key. Once the olive is harvested, the process of “death” of the olive begins. That is, all the time that passes from the moment the olive is collected until it is processed begins to deteriorate, it loses properties and quality, therefore, it is very important to make a quick, careful harvest (avoiding hitting the fruit) and transport it to the mill as soon as possible.
The maximum allowed that the olives should be taken in the mill is within 24 hours after having collected them. And indeed, at 24 hours the process of loss of quality is exponential.
Olicatessen olives are processed in less than 2 hours!