In Crete, the most commonly cultivated olive variety for oil production is Koroneiki, a highly productive variety yielding supreme quality oil. Its small sized fruits start ripening in early October and harvesting period is usually between October and February, when fruit color turns from green to black-purple. The harvesting stage depends on the desired olive oil type. Standard quality is achieved when about 60% of the fruits are black-purple. At the same time trees are pruned and manure is been applied, taking advantage of the winter precipitation that promotes the incorporation of nutrients into the soil.