Both olive oils are cold-pressed, produced without heat to preserve nutritional value and their premium quality. The key difference is harvest timing, which shapes flavour and ideal use.
Early-harvest cold-pressed olive oil has higher antioxidants and a bold, peppery aroma—best for raw use. Mature-harvest cold-pressed olive oil delivers a softer, classic profile and is better suited for cooking. Each offers distinct aromas and durability for different culinary applications.
Made from green olives(October–November).
Cold-pressed below 27°C.
High in polyphenolsand antioxidants.
Flavour profile: fruity, bitter, peppery.
Colour: greenish hue.
Low acidity, premium quality.
Made from green olives(October–November).
Cold-pressed below 27°C.
High in polyphenols and antioxidants.
Flavour profile: fruity, bitter, peppery.
Colour: greenish hue.
Low acidity, premium quality.
Salads: Especially with greens and tomatoes, enhances freshness.
Cold appetizers: Hummus, olive paste, roasted vegetables.
Bread dipping: Leaves a lasting impression with its bold aroma.
Fresh cheeses: Complements mozzarella, curd, and white cheese.
Morning consumption: Supports digestion and gut health.
Artisan Pizza: A drizzle after baking elevates gourmet pizzas with a peppery, aromatic finish that discerning pizzaiolos seek.
Rich in oleic acid, supporting heart health
Contains vitamins E and K
Cold-pressed to preserve natural compounds
Free from additives and chemical processing
Ideal for cooking vegetables and meats
Perfect for roasting and sautéing
A flavourful finishing touch for pasta, grains, and warm appetizers
Pizza Dough & Sauce: Its smooth, balanced profile integrates beautifully into dough and tomato-based sauces without overpowering other ingredients.
Rich in oleic acid, supporting heart health
Contains vitamins E and K
Cold-pressed to preserve natural compounds
Free from additives and chemical processing
