Early Harvest Extra Virgin Olive Oil
The unripe fruit is harvested early October and it has been processed on the same day the olives are harvested, strictly by mechanical means and by cold process in temperatures that don’t surpass 27 ° C.
The early harvest extra virgin olive oil we produce, has low acidity levels, is rich in polyphenols and has a deep green color. It has a mild, fruity aroma and is distinguished by its slightly bitter taste and its spicy after taste.
It can be used for cooking, in fresh salads, as part of a dressing and it is ideal for direct consumption.
It is an olive oil with high nutritional value and beneficial properties for the body, primarily due to the increased number of polyphenols, which fight against cholesterol.
Peroxide (mEqO2/kg) max 20
High Antioxidants & Polyphenols
Deep Green Color