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EARLY HARVEST
"Fresh olive taste with a heavier texture"

Only early harvested and hand picked olives from our trees are used immediately after harvest to obtain this oil. This oil is full of fresh olive taste and antioxidants because it has not been filtered. However, it is perfectly clarified by double centrifugation in cold environment and is then left to sedimentation under Nitrogen in stainless steel/Inox tanks. Organoleptic Characteristic: Sienna Municipality Taste Evaluation Commission has commented as an appetizer oil with the note of light yield of fruit, bitterness and sharpness and accepted this olive oil in the Extra Virgin Category . The organoleptic characteristics of this olive oil has been awarded during Olive Business 2002 (Melbourne Australia) with Bronze medal. Chemical Characteristic; Acidity of %0.5, peroxide less than 5 megO2/kg , Vit E level 190 mg/kg.

"Early Harvest" extra virgin olive oil, with its slightly heavier texture...
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   Suggested Dish of the Day
Green Olive Sauce

Great for meat or fish fresh off the grill.
1 cup green olives (no stones)
2 medium tomatoes, sliced
1 medium onion, sliced
1 teaspoon crushed garlic
½ cup white wine
¼ cup lemon juice
4 tablespoons extra virgin olive oil
¾ cup water
Puree olives, tomatoes, onion, garlic, wine and lemon juice in a blender. With the blender on low, gradually add the olive oil. Put into a sauce pan, add water, and simmer for fifteen minutes. Refrigerate before serving.
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