If you are looking for exceptionally healthy oil, choose an EVOO that has been harvested while the olive is unripe. The maximal chlorophyll prominent in unripe olives makes the early harvested oil (Agoureleo in Greek) verdant and richer in healthy bioactive molecules like Oleocanthal and Oleacein.
Bitter and spicy sensations are positive attributes for Early Harvest EVOOs, because they and the cough that comes after swallowing the product indicate the existence of polyphenols, which are extremely healthy natural antioxidants with anti-inflammatory compounds. In fact, the higher the burning sensation of bittern and spicy notes, the better the indication of phenolic-dominance (even though for baking many prefer the fruitier EVOOs).
Our Premium Early Harvest is an especially High Phenolic EVOO, boasting just over 480 polyphenols per 20 grams of olive oil. It is well documented by the EFSA that the minimum amount of polyphenolic content must exceed 250 polyphenols per 20gr of product for it to be able to be classified as High-Phenolic* in the marketplace. It must be highlighted that most EVOOs (by 95%) around the world present less than 200 mg/ per 20gr of product.
Organoleptic Characteristics:
Fruit is in its unripe form.
Olives harvested between early September - 15th October at the very latest.
Very High Polyphenolic Content (up to 500ml per 20gr of product).
Filtered at a maximum level, leaving no waste residues (scum or gossypol).
What to Expect from this Category:
Transparent Unclouded Oil Texture;
Sharp yet Stable Flavour;
Strong and Clear Aromas;
Momentary Burning Sensation (for 2-3 seconds after swallowing);
Ideal for more intense pallets and for raw use over dishes. These can include vegetables, legumes and meats, according to preference.
When choosing for yourself, select according to your own preference. You may want to buy a variety of EVOOs to use for different purposes.
WARNING: DO NOT COOK THIS PRODUCT -- USE SPARINGLY --
This is the Best Way to Take Advantage of our Premium EVOO & Rip the Maximum Health Benefits from our Earth's Most Glorious Gift!
A Premium pure organic EVOO that has been harvested in ways that are both sustainable to the environment as well as fully nurturing to the consumer has much greater value than an olive oil that has been produced without any restrictions on cultivation, extraction and storage.
This Premium Organic EVOO reveals complex aromas from various fruits and vegetables. The fruity intensity is similar to the intensity of the bitterness and the spiciness, revealing elegance making the EVOO balanced.
Generally, a balanced EVOO is considered to be the best for the making of sauces, using as dressing or creating lighter dishes. This is because its flavour is gentler and more delicate whilst not covering the potency of other ingredients that are used in the preparation of food.
Organoleptic Characteristics:
Fruit is in slightly ripe form.
Olives harvested between 15th October - end November at the very latest.
High Polyphenolic Content (up to 480ml per 20gr of product).
Filtered at a maximum level, leaving no waste residues (scum or gossypol).
What to Expect from this Category:
Sheer Weightless Oil Texture;
Sharp yet Stable Flavour;
Moderate Spices
Balanced Mild Bitterness
Ideal for raw use in salads, dressings, sauces, seafood/ fish plates
When choosing for yourself, select according to your own preference. You may want to buy a variety of EVOOs to use for different purposes.
WARNING: DO NOT COOK THIS PRODUCT -- USE SPARINGLY --
This is the Best Way to Take Advantage of our Premium EVOO & Rip the Maximum Health Benefits from our Earth's Most Glorious Gift!
Monovariety Athinoelia, acidity 0.21, peroxides less than 3, organoleptic characteristics from 5-5,6, double filtered, strong taste and aroma, top category, awarded in international competitions, small amount of production ...
Free acidity (oleic acid %) - M 0,8%
Peroxide value (meg 02/kg) - M 20
K232 (in UV) - M 2,5
K270 (in UV) - M 0,22
Delta K (in UV) - M 0,01
Myristic acid - M 0,05
Arachidic acid - M 0,6
Linolenic acid - M 1
Eicosenoic acid - M 0,4
Behenic acid - M 0,2
Lignoceric acid - M 0,2
Eleology's Early Harvest comes from unripe olives of the Koroneiki and Olympia varieties. The selected organic olive farms, harvested in mid-September 2024, yield a unique blend rich in polyphenols. �¤hey also provide a natural nutritional boost through their beneficial antioxidant properties.
Early Harvest has recently won the Golden Medal for Packaging and the Silver Medal for Product Quality in the Los Angeles Olive Oil Competition (Feb. 2025)
FLAVOR PROFILE : Intense aroma and taste with notes of artichoke, tomato, asparagus, herbs, green almond, and citrus elements.
FOOD PAIRING : Pairs perfectly with meat, soups, and steamed vegetables. It serves as an essential gourmet finishing touch for every dish.
Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.
Cultivation Type COMMON
Packaging Glass Bottle
Purity (%)99
Volume (L)1
Certification IFS; HALAL; CERTIFIED TRACEABILITY.
Place of Origin south Africa
Brand Name OLITERRRA
Model Number 127889
Use Cooking
QUALITYnHIGH
FLAVOUR MILD
SHELF LIFE 24 MONTHS
TRANS FAT FREE
CHOLESTEROL FREE
EXTRA VIRGIN OLIVE OIL
Free acidity (oleic acid %) M 0,8%
Peroxide value (meg 02/kg) M 20
K232 (in UV) M 2,5
K270 (in UV) M 0,22
Delta K (in UV) M 0,01
Myristic acid M 0,05
Arachidic acid M 0,6
Linolenic acid M 1
Eicosenoic acid M 0,4
Behenic acid M 0,2
Lignoceric acid M 0,2
Essential details
Type:
OLIVE OIL
Product Type:
Fruit Oil
Grade:
EXTRA VIRGIN
Processing Type:
Cold Pressed
Cultivation Type:
COMMON
Packaging:
Can (Tinned)
Purity (%):
100
Volume (L):
500 ml
Place of Origin:
AUSTRIA
Use:
Cooking
Certification:
ISO 22000
Packaging & delivery
Lead time:
Quantity(pieces) 1 - 1 >1
Lead time (days) 1 To be negotiated
Olive oil is the oil that comes from the fruit of the olive tree (Olea europea). Virgin olive oil is produced by mechanical processing of the olive fruit in olive mills. It is a key element of the Mediterranean diet and is considered a healthy food product due to its content of monounsaturated fats, antioxidants, etc.
Physical and chemical characteristics
Crude virgin olive oil is a mixture of various ingredients. These can be distinguished into three categories: Glycerides, fat-soluble substances and water-soluble substances. They can also be distinguished into saponifiable and non-saponifiable components. Glycerides, which are also saponifiable components, are mainly triglycerides, i.e. esters of glycerol with fatty acids. The latter are mainly: oleic, palmitoleic, linoleic, stearic and palmitic. The first three are unsaturated fatty acids, and the other two are saturated
Historical data
In the Greek area, presses for the production of oil from olives and containers (jars) for oil storage dating from the Mycenaean era have been found. According to the excavations carried out in the Proto-Cycladic II (2,700-2,300 BC) cemetery of Spedos in 1903 by Klonos Stefanos, among the other finds, he mentions a silver-plated clay vessel which contained traces of spoiled olive oil. The careful research in the chemistry of the National University under Professor K. Zengeli proved, beyond doubt, the existence of olive oil. Klonos Stefanos (in the Proceedings of the Archaeological Society PAE 1906) notes that together with the silver-plated clay vessel, a triple clay oil lamp was found. Olive oil is referred to on a Linear B tablet from Knossos as erawo (oil) and on others with a special ideogram.
Olive oil and health
Olive oil contains high levels of monounsaturated fatty acids (MUFA) as well as an abundance of bioactive components. Of these, the phenolic components are the most extensively studied. Regarding the benefits of MUFAs in human health, the US Food and Drink Administration authorized qualitative health claims (health claims), for the first time in 2004, regarding the protection offered by monounsaturated fatty acids of olive oil against cardiovascular risk diseases. Overall, the benefits of olive oil fatty acids were summarized at the first International Conference on Olive Oil and Health, in 2005. But olive oil is more than a rich source of monounsaturated fatty acids. Its phenolic components have shown anti-inflammatory and chemo-protective properties. Oleocanthal in olive oil has been found to have a similar effect to the anti-inflammatory drug ibuprofen. In none of the studies in which the role of phenolic components of olive oil has been examined, cytotoxicity has been shown.
