In Crete olives are the most common crop that is being farmed in every part of the island. The harvesting season usually begins at the end of October and lasts until January. Almost every Cretan family owns an olive grove and harvesting still remains a family activity although professional harvesting crews have appeared (been developed) the last few years.
The quality and the quantity of the olive oil that is being produced every year depend on many factors. The right timing, the weather and the bugs are the most affecting factors for olive oil. Also the time since the olives are harvested until they are being crushed into the oil mill matters for the quality of the olive oil.
The olive oil factories may work all day long during the harvesting season. At the factory before going into the oil mill, the olives are being separated from their leaves and branches. Then they are washed, weighted and squeezed into pasta. Afterwards they are going into another machine that warms them up at about 40 0C and stirs them for at least an hour. After this process the oil is being produced and separated from the remaining of the olive pits.