Extra Virgin Early Harvest
ORGANIC OLIVE OIL
Our farmland is a boutique olive oil producing landmark. Established in 2001, only organic olives are cultivated and by then organic olive oil is produced. Harvesting the farm’s natural trees by means of traditional methods, we process and bottle the olive oil in our own facilities.
Our Oil Olive has many Golden and Silver International Olive Oil Awards in Switzerland.
Certified periodically by “ECOCERT IMO” and still exports
its olive oil especially to Switzerland and Austria.
The acidity level is between 0,18 and 0,5.
The peroxide level is between 3,9 and 6,0.
Good Extra Virgin Olive Oil Is;
Fruity
Look for pleasant fruit flavors characteristic of fresh ripe or green olives.Ripe fruit yields oils that are milder, aromatic, buttery, and floral, while green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the variety of olive.
Bitter
Fresh olives oil will have a mostly pleasant acrid flavor sensation on the tongue.
Pungent
A peppery sensation in the mouth and throat is a sign of abundant nutrients in good, fresh extra virgin olive oil.
What Is Extra Virgin Olive Oil?
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. We do care this process. It must be produced entirely by traditional and mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
It’s not easy to produce extra virgin olive oil. So we use fresh olives in good condition and monitor every step of the process with great care in our farm. Extra virgin olive oil doesn’t stay that way: even in perfect storage conditions, the oil will degrade over time, so it’s important to enjoy it within its two-year shelf life.
