Cortijo la Torre's premium early harvest olive oil is obtained from olives harvested during the veraison, when the olives change from green to purple, or even before this process. This oil comes from olives harvested at their optimal point, before full ripening.

Harvesting takes place from early or mid-October to mid-November. It is a mostly manual process carried out in the early hours of the morning when the temperature is cooler. Subsequently, the olives are transported to the mill as quickly as possible and in small quantities to prevent them from heating up and deteriorating when piled up. Finally, the oil is pressed, filtered, and bottled.