The purpose of this standard is to establish the characteristics of the means and places used to preserve the olives, once harvested and awaiting grinding, in order to avoid, as far as possible, alterations in the oil contained in the olives. the same. It should be noted that no practical procedure has been found to preserve the olive in the oil mill, without altering the characteristics of the oil contained therein. This operation should not be practiced, so the harvesting of the olives would have to be regulated in such a way that the amount of fruit harvested in each season would coincide with the production capacity of the factory, so that it could be ground. the next day or, at most, two or three days after being collected. Multiple causes mean that harvesting cannot be adapted to the production possibilities, and consequently force the fruit to be stored in the oil mill patio for a much longer time than would be convenient for the extraction of quality oil. This storage should be reduced to a minimum and carried out in such a way that the alterations experienced by the oil contained in the fruit, which will inevitably occur, affect its quality as little as possible.