Early harvest olive oil can be obtained by extracting the olives when they are not fully ripe which are harvested at the end of September – the beginning of October and it is highly valuable.<\/p>\n
Early harvesting enhances the polyphenol content of the obtained olive oil. Polyphenols, like all other phenolic compounds, have antioxidant properties which are highly beneficial for our health by protecting the body from environmental pollution and prevent damaging the body in a cellular level.<\/p>\n
The cold pressing process is conducted in order not to damage or lose the polyphenol content of the olives during extraction. During the extraction of the olives, the temperature of the environment they are in is set as 25-26 \u00b0C.<\/p>\n
We are strongly recommending this precious olive oil; with it’s high aroma, low acidity (0.3 – 0.5%), fresh smell and unique taste, it will boost your breakfasts, salads, cold appetizers and all other kitchen wonders.<\/p>\n
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