Early Harvest Extra Virgin Olive Oil.

It is obtained by cold pressing method under 24°C without using any preservative additives during the early harvest period. The high polyphenol content of our early harvest olive oil, which is produced during the period when nutritional values are at the highest level, indicates the richness of its antioxidant capacity.
You can experience the perfection of the taste and smell of our extra virgin olive oil, which has a maximum free fatty acid (in oleic acid) of 0.8, with raw consumption.

Harvest Time: September and October
Olive Variety: Edremit