Extra Virgin Olive Oil Early Harvest 5L

Extra virgin olive oil Early Harvest This early harvest extra virgin olive oil comes from the northernmost island of the Aegean Sea, Thassos. The oil smells like freshly cut grass and is made from green olives picked when semi-ripe.

During harvest, the oil is green. A couple of months after harvest, the leaf-green colour decomposes and with it, the green colour of the oil turns yellow, while other characteristics of early harvest remain. Early harvest oil can only be obtained at the beginning of the harvest season (mid-October to mid-November) and it contains more polyphenols When classic extra virgin olive oil. These are substances that the olive tree produces for “self-protection” and which give olive oil its special flavour.

The good taste of olive oil is even defined in El's olive oil legislation. Raw or unheated olive oil must have the following characteristics:

• kibedus
• Olive berry flavour
• the scent of freshly cut grass
• The oil must be causing irritation/coughing in the throat. This indicates that in oil Oleocanthal.

If all of the above properties are present in the oil, then the oil is of extra virgin olive oil quality. You can also determine for yourself whether the oil is of good quality by tasting it.

Early Harvest contains a large amount of a polyphenol called Oleotsiin, is a strong antioxidant, and Oleocanthal, which, similar to ibuprofen, helps to reduce inflammation in the body. These two compounds are extremely important for human health, vitality, and longevity. Oleacein can be perceived on the tongue as a pleasant bitter taste, and oleocanthal is felt as a mild stinging sensation at the back of the throat after swallowing.

Usage Early harvest is suitable for preparing all kinds of food – for frying, baking, stewing, mixing into salads, and for preserves. Early harvest is particularly well-suited for preparing vegetable dishes. The polyphenols in vegetables and olive oil create an excellent flavour combination in dishes.

The oil's smoke point is between 190-205 °C, which is suitable for most cooking methods, including frying and baking. Heating does not significantly reduce the polyphenol content, and the most important polyphenol, oleocanthal, remains almost intact.

Olive variety Throumba

Region Thassos island

Thassos extra virgin olive oil's flavour and colour differ significantly from Cretan oils. Due to the olive variety, Thassos oil's colour is more of a golden yellow.

Ingredients Premium quality extra virgin olive oil.

Nutritional information: 100 ml of the product contains on average: 3389 kJ/824 kcal, fats 91.6 g (of which saturates 12.8 g), carbohydrates 0 g (of which sugars 0 g), proteins 0 g, salt 0 g.

Also available in a 750ml bottle BUY HERE