Olive Oil production: olive grains collected and bored in September/October when they are not yet fully ripe. Since it is pressed in October, it is rich in antioxidant properties found in the olive fruit and polyphenols that reduce the risk of cancer. Cold-press is obtained by the cold tightening technique, keeping it at a maximum of 27 °C, in order to obtain more than the polyphenol we are most looking for in olive oil.