Early Harvest

These olives are processed immediately from harvest to press using the cold-press extraction method. These rigorous measures help retain all the natural health benefits and exquisite flavour of the fruit, highlighting the premium quality of the finished olive oil. Early harvest olive oil contains higher levels of antioxidants, such as polyphenols and tocopherols.

These antioxidants provide numerous health benefits, including anti-inflammatory and cardiovascular benefits. Early harvest olive oil is thus considered a healthier option for those who seek the positive effects of these compounds.

Due to its higher antioxidant content, early harvest olive oil tends to have a longer shelf life compared to oils produced later in the season. This means it can retain its quality and flavour for a more extended period.

Less is more when enjoying extra virgin olive oil. Simply drizzled over a fresh salad, a grilled fish or some sauteed vegetables or for the more adventurous try pouring a little over a chocolate mousse or vanilla ice-cream.

TASTING NOTE

Greenish-yellow in colour. Medium fruity aroma of green olives, intense herbal notes where cut grass and tomato stems predominate. Very bright and fresh, a slight bitterness and a fine spiciness which culminates in a harmonious and full finish.

TECHNICAL ANALYSIS

Sensorial Analysis: Extra Virgin Olive Oil

Acidity (% oleic acid): 0,1

Peroxide Index: ( meqO2/Kg): 9.7