Early harvest extra virgin olive oils stand out for their exceptional quality, as they are made with green olives harvested at the beginning of autumn. This gives them a characteristic intense green color due to the high chlorophyll content in the young fruit. Pressed at this stage of ripeness, they retain a high concentration of polyphenols and natural antioxidants that define their unique character: on the palate, they offer a pronounced flavor of fresh grass and green fruit, accompanied by a slight bitterness and a distinctive peppery finish in the throat, confirming their maximum freshness and extraordinary health benefits.
