Bio-Olivenöl extra vergine, frühe Ernte, hoher Phenolgehalt, 250 ml
New harvest arriving mid-November. Pre-order now.
Our highest-polyphenol oil. Organic early harvest extra virgin olive oil from Spain, made from olives picked green in mid-October and cold-extracted within 4 hours of collection. It contains over 500 mg/kg of natural polyphenols and has an acidity of 0.2%.
Key facts
Polyphenols: over 500 mg/kg
Acidity: 0.2%
Vitamin E: 20 mg per 100g
Olive varieties: Cornicabra, Picual and Arbequina
Harvest: early harvest, olives picked green in mid-October
Extraction: cold-extracted within 4 hours of collection, without heat or chemicals
Grade: superior category olive oil, obtained directly from olives and solely by mechanical means
Certification: EU organic
Origin: product of Spain, bottled in Spain
Size: 250ml
Tasting notes
An intense aroma of green grass, tomato leaf and almond. The flavour is complex and fruity, with notes of green banana and fresh herbs, balanced bitterness and a distinctive peppery finish. That bitterness and pepperiness come from the oil's natural polyphenols.
How to use it
Enjoy it raw to get the most from its flavour: drizzle it over salads, warm bread, vegetables, soups and finished dishes, or use it as a dipping oil.
Learn more
Storage
Keep in a cool, dark cupboard away from the cooker, and use within 6–8 weeks of opening for the freshest flavour.
Delivery
Dispatched from Lytham St Annes within 24 hours (Monday to Friday) and delivered in 1–4 working days. Free UK delivery on orders of £50 or more. Pre-orders ship when the new harvest arrives in mid-November.
Frequently asked questions
What makes early harvest olive oil different?
The olives are picked green in mid-October, weeks before full ripeness. Green olives give less oil but far more polyphenols, which is why this oil tastes grassy, bitter and peppery.
How many polyphenols does it contain?
Over 500 mg/kg of natural polyphenols, with an acidity of 0.2%. It is our highest-polyphenol oil.
Why does it taste peppery or catch the back of my throat?
That peppery finish and slight bitterness come from the oil's natural polyphenols. It is a sign of a fresh, high-quality early harvest oil, not a fault.
Which olives is it made from?
A blend of Cornicabra, Picual and Arbequina olives, grown organically in Spain and certified EU organic.
Can I cook with it?
You can, but to get the most from its flavour and polyphenols, use it raw: drizzled over salads, bread, soups and finished dishes.
How long does it keep once opened?
Use it within 6–8 weeks of opening for the freshest flavour, and store it in a cool, dark cupboard away from the cooker.
When will my pre-order ship?