Olive Oil 101: Everything you need to know
Everything you need to know about olive oil. What are the different types of olive oil? What’s the best EVOO to buy? Is it good for you? Can you cook with it? How do you store it? This easy guide will answer all your questions and more!
About this olive oil
Our Early Harvest extra virgin olive oil is a prized agoureleo from the Kotsovolos Family Estate in Christianoupolis, Greece. It is organically grown and processed from native Koroneiki olives.
An exquisite cold extracted and unfiltered oil with a perfectly balanced complexity— rich green, fruity and pungent with a peppery finish. Our oil features high levels of polyphenols and extremely low acidity.
Here are the Quick Facts:
- Single Estate
- Large 500 ML bottle
More about our Early Harvest EVOO
Acidity 0.28% | Polyphenols 468 | Fall 2021 Harvest | Current stock bottled May 2022
Our Early Harvest extra virgin olive oil is produced by the Kotsovolos family in the beautiful mountain village of Christianoupolis in Messenia, Greece. Like their cousins, the Hinaris family who produce our Private Reserve oil, the Kotsovoloses have been at this for more than 100 years!
Koroneiki olives are handpicked early in the season while still green to produce the prized ‘early harvest’ oil, known in Greece as ‘agoureleo.’ Once harvested, the olives are crushed within hours to preserve the quality, taste and aroma of the olives.
Our Early Harvest oil has the aroma of green figs and fresh green herbs with hints of wild asparagus and flat leaf parsley and thyme. The taste is light, fresh and herbal with a slight chicory bitterness and mild peppery heat, following by a short nutty finish
And because it is a true agoureleo, this oil is rich green in color, and robust and pungent due to the high level of antioxidants. You may feel a slight burning sensation on your tongue and in your throat – this pungency is often described as a ‘peppery’ finish.
We enjoy Early Harvest in all our salads, and recipes like this simple Mediterranean olive oil pasta; and as a finishing oil to enhance soups, fish, and poultry dishes.