After the harvest, olives have to be processed within six to eight hours at the latest. Mistakes made inside that window cannot be corrected later.
Sacks are the most common of them. Olives in a sack have no ventilation, they crush under their own weight, and fermentation starts before the truck arrives. What reaches the mill is no longer the fruit that left the tree.
Our crates travel closed, in vehicles kept cool, and they are never stacked. It is an unglamorous detail, and it decides more about the finished oil than most things that happen inside the mill.