Early olive oil is the natural juice from crushing unripe – unwrinkled olives retaining the green color and aroma of the fresh fruit.

It is rich in all the valuable ingredients of olives – antioxidants, minerals, vitamins and provitamins, polyphenols and therapeutic substances – but also up to 5 times higher in content than a simple extra virgin olive oil of two important ingredients, Oleasin and Oleocanthal.

A good, early Extra Virgin Olive Oil should have a low acidity (<0.8%), be produced at a temperature below 28 ° C within a few hours of harvest and comes naturally from disease-free pure fruits, preferably harvested by hands.

It keeps these qualities for 3 to 6 months until it becomes extra virgin olive oil.

In some countries extra virgin olive oil is prescribed and sold in pharmacies.

You can taste the early extra virgin olive oil of our produce
during February on some of our dishes.

Αυτή η ανάρτηση είναι επίσης διαθέσιμη σε: