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An early harvest produces unripe olives. These are pressed into ‘agourelaio’ (early harvest oil) that is young and vibrant, with a strong flavour and very low acidity. This is mainly used in salads or eaten raw. A harvest from the same trees at a later stage will give an olive oil ‘elaiolado’ (mid harvest oil) that is smoother and more mellow, with a milder flavour. These oils may be used in salads but are more generally suited to cooking and baking.

Organic Extra Virgin Olive Oil (Ltr)

£1.67Price
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