Growers in the area prune every four to five years to a low shape providing a balanced olive tree.

Suitable inspected products are used for soil fertilisation, including dung . 

Weeds are dealt with by mechanical cultivation and insects and diseases by sprinkling bait on the soil.

The olives are picked when pale yellow to violet in colour depending on degree of ripeness. They are taken immediately in sacks made of plant fibres to the cooperative's mill, where the common pressing takes place.

The extra virgin olive oil is extracted by cold pressure centrifigation and removed in closed circuit stainless tanks. It is disposed of within two months.

The excellence of the olives grown to produce Thrapsano extra virgin olive oil is an outcome of the harmony between soil and climate in the area. Both are deemed ideal for the purpose.

Growing olives and turning them into oil is one of the main production sectors of the area and a mainstay of the local economy. Their importance can be gauged by the planting of many new trees and the employment of young men in olive-growing.

Harvesting is done when the olive fruit has acquired a faint yellow to violet hue, depending on the degree of ripening.

It is carried in vegetable fiber sacks to the oil mill right after harvesting, where joint crushing is taking place.

Extra virgin olive oil is produced by cold pressed centrifugation and stored in stainless tanks through a closed circuit and then distributed .

The extra virgin olive oil is extracted by cold pressure centrifigation and removed in closed circuit stainless tanks. It is disposed of within two months.

The extra virgin olive oil is produced at the cooperative's mill.
This is recognised by the PAD and holds the appropriate operating permit. Production is electronically recorded: the computer system enters on every piece of printed matter the code number allotted when the mill was recognised.
This is one of the requirements imposed for the purposes of the olive oil production aid scheme.

In connection with production security, the joint ‘declaration of production of PDO or PGI olive oil’ by the oil producer and the crusher of the olives will carry the mill's code number and will be one of the documents required for certification of production of the PDO or PGI oil.
Naturally the same will apply for any other mill that may be installed in the specified geographical area for production of Thrapsano PDO olive oil.