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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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25-26-27...
   EAT of DAY
Courgette

3 medium size courgettes, cut into small cubes
2 cloves of garlic
2 medium size tomatos, peeled and chopped
3 tbs olive oil
1 tbs chopped parsley
1 teas thyme
Salt
Sauté all ingredients in olive oil in a saucepan. Cover the lid of saucepan and cook over lower heat 15 minutes. Serve together with meat dishes.
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Green Olives in Brine
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