Early Harvest Olive Oil has Sharp taste and odor. 2023 new harvest ready to export.

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The oil extracted from olives in September and October, which is harvested early, has a green, fruity taste and low acidity and low cholesterols.

Benefits of early harvest olive oil

It is with low acidity reduces bad cholesterol. In addition, early harvest olives contain higher amounts of chlorophyll and polyphenolic compounds compared to mature olives. So these polyphenols, which have antioxidant properties, make the oil more stable against oxidation.

With this feature, it is useful to strengthen the immune system. And shelf life is long.

It is effective from cholesterol to aging.

Polyphenolic compounds in olive oil prevent tumor formation. High vitamin E, a powerful antioxidant, protects the body against aging thanks to its cell regenerative properties. Studies conducted in the last 20 years show that olive oil consumption reduces the risk of obesity and metabolic syndrome and type 2 diabetes and hypertension. Studies have shown that, which increases the level of good cholesterol by reducing the level of bad cholesterol, regulates glucose metabolism in diabetes. These positive effects of olive oil on health are related to the high rate of oleic acid in its content. All of these features are more intense in early harvest olive oil. 30% of the energy we need to take daily should come from fat. It is healthier to meet this from olive oil, which is a source of monounsaturated fatty acids.

How is it produced

Olives that are not yet ripe and harvested when they are green, are kneaded at a temperature below 27˚C. And if the temperature of the first and last oil obtained from this paste is measured below 27˚C, “early harvest cold pressed natural extra virgin olive oil” is obtained.

Year of 2022 Gold Medal Award winner in Turkey.

It has been registered by the European Union with geographical indication.