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Harvested between late September and mid-November when olives are still green and under-ripe, this oil is the most robust and health-focused.
Flavor Profile: Bold, intense, and complex with a signature "peppery kick" (pungency) that catches in the back of the throat.
Aroma: Vibrant notes of freshly cut grass, green herbs, artichoke, and green almond.
Best Uses: As a finishing oil for grilled meats, hearty soups, or drizzled over crusty bread and fresh salads.
Key Traits: It has the highest concentration of polyphenols (antioxidants) and a vibrant green hue due to high chlorophyll levels. Because green olives yield very little oil, this is often the most expensive variety.
Sold in 500ml engraved bottles.
Harvested between late September and mid-November when olives are still green and under-ripe, this oil is the most robust and health-focused.
Flavor Profile: Bold, intense, and complex with a signature "peppery kick" (pungency) that catches in the back of the throat.
Aroma: Vibrant notes of freshly cut grass, green herbs, artichoke, and green almond.
Best Uses: As a finishing oil for grilled meats, hearty soups, or drizzled over crusty bread and fresh salads.
Key Traits: It has the highest concentration of polyphenols (antioxidants) and a vibrant green hue due to high chlorophyll levels. Because green olives yield very little oil, this is often the most expensive variety.
Sold in 500ml engraved bottles.