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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
Mushroom

500 gr mushroom, throughly cleaned and washed
2 onions
2 bay leafs
3 spring onion
2 lemons’ juice
parsley
dill
1 glass of olive oil
sal, thyme

Slice the mushrooms finely and put in a frying pan.Add the lemons’ juice and cover with the kitchen aluminium folio and keep 1 hour. Slice the onion finely and cook in olive oil until its colour turns into brown. Add chopped spring onion, parsley, dill, salt and thyme, bay leaf and cook in lower heat for a few minutes. Add the mushrooms and cook ½ hour in the medium heat. Serve hot
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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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