A characterful extra virgin with notes of grass, pepper, almond and banana, it is divine to dip and drizzle.
Mark Hix says it is 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 is 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.
Usages
Use for finishing dishes, such as grilled fish, roast vegetables or soups and for dressing salads.
Did you know? Arbequina oil is usually made from black olives, but with Early Harvest, we press them when they are 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.
| Energy | 3382kJ / 822kcal |
|---|---|
| Fat | 91.4g |
| of which Saturates | 14.4g |
| Carbohydrates | 0.0g |
| of which Sugars | 0.0g |
| Fibre | 0.0g |
| Protein | 0.0g |
| Salt | 0.0g |
100% Early Harvest Extra Virgin Olive Oil (Superior category olive oil obtained directly from olives and solely by mechanical means).
