Description
Early-harvest olive oil is obtained from harvested olives that have changed from green to purple or even a little earlier. Early-harvest olive oil is characterized by their bright green color (given their higher chlorophyll content) and by their herbaceous notes and flavors and fresh fruitiness, which is more powerful and fruity than olive oil processed from more mature olives.
Obtained through selective processes of the fruit and completely natural decantation procedures, without the use of mechanical means, and packaged in non-refillable opaque glass amphora, it has an emerald green color and intense fruity aroma, offering an unbeatable and elegant flavor with balanced notes of bitterness and low intensity spicy that harmonize on the palate.
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