Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

A characterful extra virgin with notes of grass, pepper, almond and banana, it’s divine to dip and drizzle.

Mark Hix says it’s too good to cook with; Chris Wheeler from Stoke Park and TV’s The Great British Menu called it “the best olive oil in the world.”

Early Harvest Extra Virgin Olive Oil won a Guild of Fine Foods’ Great Taste star in 2012, and another in 2016.

It’s made in Catalonia by our long term olive oil partner, Eduard, from olives that grow on his family’s farm. He crushes them with huge granite stones, the old fashioned way: with care, precision and joy.

Did you know?

Arbequnia oil is usually made from black olives, but with Early Harvest we press them when they’re not fully ripe, still green and purple. The yield is lower, but the vibrant flavour is worth it, as it stands apart from other Arbequina oils.

 

Nutritional information

  • Per 100ml/100g
  • Energy3382kJ / 822kcal
  • Fat91.4g
  • of which Saturates14.4g
  • Carbohydrates0.0g
  • of which Sugars0.0g
  • Fibre0.0g
  • Protein0.0g
  • Salt0.0g

Ingredients

100% Early Harvest Arbequina Extra Virgin Olive Oil (Superior category olive oil obtained directly from olives and solely by mechanical means)

Care & Packaging

OLIVE OIL SHOULD BE STORED IN A COOL, DARK CUPBOARD.
....You would never cook with a great oil like this, just pour it onto equally fine ingredients to maximise the flavour.
— Mark Hix
The mill

The mill

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