The production process here uses three varieties of olives: the arbequina, which is the principal kind, the rojal and the morruda. There are two different oils covered by this designation of origin, depending on the time the olives are harvested. If it is an early crop, it will have a more greenish hue, with a full-bodied and slightly bitter taste. On the contrary, if it is harvested later, it will be more yellowish, fluid and sweeter. In any case, the acidity cannot exceed 0.5 degrees in order to be considered extra virgin. As far as the crop areas are concerned, there are two different regions: one inland, located in the Montsant and Llena mountain ranges; and another further to the east, bordering the Camp de Tarragona region. The former produces a fuller-bodied oil, while the second produces a smoother one. In both areas the olives are hand-picked from November until spring, using the careful munyiment or “milking” technique. They are gathered and pressed in less than 24 hours, following a traditional method. It is not surprising, then, that the crop tends to be smaller. In fact, it is recognised as the best of its range and in 2000 it received the award from the Ministry of Agriculture for the best virgin olive oil. The fruitiness makes it excellent in salads, allioli, fine sauces and grilled food. The region of Camp de Tarragona is home to a plethora of fairs and festivals celebrating the olive oil and its denomination of origin. The largest takes place in the city of Tarragona itself at the end of November, but there are others in Alforja (the last weekend of November), Cabacés (early December), Constantí (early November), Riudecanyes (mid-January) and Almoster (first Sunday in December).