Collection: Products

Early Harvest: Olives are harvested before they are fully ripe. This is when their nutritional value and antioxidant levels are at their highest.
Cold Pressing: During the pressing process, the temperature is kept below 27°C. This preserves vitamins, phenolic compounds, and natural aromas. The result is a more intense flavor, higher nutritional value, and higher quality oil.

Yes, this is an indicator of quality.

Early harvest and high polyphenol olive oils;
• slight bitterness
• burning sensation in the throat
• It exhibits aromas of fresh grass and green fruit. These characteristics indicate that the oil is fresh, natural, and rich in antioxidants.

Of course, thanks to its low acidity and smoke point of approximately 190°C, it can be safely used both raw and in hot dishes. It provides maximum flavor in salads, breakfasts, sauces, and gourmet recipes.

There are three factors that affect the quality of olive oil: heat, light, and air.
Our recommendation:
• Store in a cool, dark place.
• Transfer to a dark glass bottle for daily use.
• Close the can tightly after each use. This will preserve freshness down to the last drop.

Yes. We do not keep previous season's products in stock. All products for sale are from the current harvest season.

Our products are packaged with special shock-absorbing protective packaging. In the rare event of damage during shipping, we are solely responsible. Upon notification, your product will be resent free of charge.