Early Harvest Extra Virgin Olive Oil
Everything was ready when the healthy olives of the olive groves, where pesticides were not applied and artificial fertilizers were not used for 3 years, were just starting to turn from green to black.

It was time for our early harvest. We were going to harvest early because we wanted all the beneficial components that could be obtained from an olive to be at its peak.

The olives were picked one by one by hand, like cherry balls, placed in baskets on our arms, then unloaded into 25-kilogram perforated bins.

Olives never fell to the ground, were not damaged and did not come into contact with the soil.

The olives, which were on the steam, were loaded into the vehicle immediately after the sunset and took the road to the oil shop.

It was squeezed immediately, without wasting time, without allowing the beneficial components of the olives to deteriorate. After resting for a while in an airtight way, it was only filtered through paper so that it would not lose its properties. It was immediately packed in dark glass bottles.

Our Special Production Early Harvest Extra Virgin Olive Oil is now meeting with olive oil lovers.

ACID RATIO = 0.4 - 0.8