Olympic Early Harvest Oil is a bright green indicating its freshness and its origins from early harvest olives, a mark of quality not found in blended oil made from late harvest ripe olives. Early harvest November olives require more fruit to make each liter of oil, but it is prized for its superior qualities. Early Harvest Olive Oil is a relatively unknown in America, but in Greece it is the most prized oil of all, known as agourelaio. This means literally unripe oil, and is the most expensive and sought after oil, with the most aroma, bright green color, and highest antioxidant content.
Unlike almost all Italian, Spanish, and Tunisian olive oils, our Kalamata Olive Oil is only picked by hand. The rocky hillside terrain where our olives are grown preclude the use of machinery to harvest. Because of that the olives are only picked by hand and never touch the ground. The difference can be seen in the taste and aroma.
True Cold Pressed
Our Olives are pressed within hours of handpicking. The olives are lightly washed, then mechanically pressed carefully without the temperature exceeding 80 defrees faranheit in the press. A true cold press results in requiring more fruit to make the oil, but the taste and aroma is worth it!