Early Harvest Extra Virgin Olive Oils

Early Harvest Extra Virgin Olive Oils

100% Pure Extra Virgin Olive Oil

Every kitchen deserves fresh, high-quality olive oil. Produced from olives grown in our own groves and crafted in our own facility, our oils deliver exactly that. They bring richer flavor and a more refined balance to every dish. Our early harvest oils are versatile enough for everyday use in any recipe. We especially recommend them for salads, breakfasts, mezes, and as a finishing oil.

TRİLYE - Early Harvest EVOO 3.38 FL OZ (100ML)
TRİLYE - Early Harvest EVOO 3.38 FL OZ (100ML)

TRİLYE - Early Harvest EVOO 3.38 FL OZ (100ML)

$11.00

Early Harvest Extra Virgin Olive Oils

From the Ida Mountains to Your Table: Early Harvest Cold Pressed Olive Oil

Before the autumn winds turn harsh, a sweet rush begins in our olive groves. It is around late September or early October... The olives are still green, in their most vibrant and "stubborn" stage. During this period, we begin harvesting these green olives. On the same day, we process them using the cold press method in our own facility. We do not perform pressing for any other producers or outside parties. This ensures a clean entry of high-quality olives into our facility, allowing us to produce olive oil of the highest caliber.

When you taste our authentic cold-pressed early harvest extra virgin olive oils—which contain beneficial properties healthy enough to be consumed as a tonic due to high polyphenol levels—you will notice that the high fruitiness, balanced bitterness, and pungency of the olive variety are directly transferred to the oil. You can consume our early harvest olive oils directly for health benefits or add them to your meals after they are cooked. As Nermin Hanım Zeytinliği, we press the greenest olives and bottle them in their form closest to nature; we offer your tables not just an oil, but a "source of life."

Frequently Asked Questions (FAQ)

Below, we answer your questions by detailing what determines the quality, usage areas, and distinctiveness of early harvest olive oil.

It is the olive oil obtained by harvesting olives while they are still green, before they turn black. During this period, the oil yield of the olive is low, but its fruity aroma and phenolic components are at their highest levels. Compared to mature harvest oils, it has a more intense, aromatic, and characteristic taste. Its antioxidant and polyphenol values are higher.
The heart of olive oil beats at its production temperature. Cold-pressed olive oil is a method where the temperature of the olive paste is not allowed to exceed 80.6°F (27°C) during production. If the heat rises, oil is obtained more easily and in larger quantities, but the precious vitamins and aromatic compounds evaporate. By sacrificing yield and focusing on quality, we lock all the nutritional values of the olive inside the oil. If you want to receive more of the benefits of olive oil, we recommend choosing cold-pressed olive oil.
Absolutely! In fact, this is exactly the characteristic we look for. That slight burning sensation and the bitterness on your tongue do not indicate that the oil is spoiled; on the contrary, they show it is a high-polyphenol olive oil. These sensory traits are the greatest proof that the antioxidants within the olive are vibrant and powerful. In a high-quality early harvest olive oil, a pleasant bitterness similar to "bitter almond" or "arugula" is felt. This is not a disturbing bitterness; rather, it is a fresh and characteristic taste that leaves a sense of refreshment on the palate. If your oil is tasteless like water, it means the healing components of that olive have been lost.
Polyphenols are natural compounds that plants produce to protect themselves against external factors. These components found in olive oil exhibit powerful antioxidant properties. When consumed regularly, they help protect the body against oxidative stress and increase the quality of your daily nutrition.
Technically, there is no harm in using it; its smoke point is suitable for this. However, early harvest olive oil has such a rich and aromatic structure that we do not want it to lose these properties through high heat. For this reason, we recommend consuming this special olive oil "raw," mostly in salads, at breakfast, or as a final touch over a cooked meal.
While a vibrant green color is often seen in early harvest oils, color alone is not a quality criterion. Depending on the olive variety and harvest time, the color can vary from green to golden yellow. What matters is not a dyed greenness, but the perfection of the scent, taste, and the values in laboratory analysis.
The three greatest enemies of olive oil are heat, light, and air. You should store our products in a cool (room temperature), dry place away from sunlight, with the lid tightly closed. There is no need to put it in the refrigerator.
Free fatty acidity is a chemical measure that determines the quality of olive oil. To be classified as Extra Virgin Olive Oil, the acidity rate must be below 0.8%. In our early harvest products, this rate is usually between 0.2% and 0.5%. This low level is an indicator of how fresh and healthy the olives were processed.
With its additive-free and natural content, our kids' early harvest baby olive oil can be added to the soups and purees of babies transitioning to solid foods after the 6th month. The Vitamin E and beneficial fatty acids it contains contribute to the balanced nutrition of children.
Many of our customers prefer to start the day with this ritual. Early harvest olive oil supports your daily nutrition with the beneficial compounds it contains. Consuming one tablespoon in the morning is one of the most natural ways to take good care of your body.