Early Harvest Olive Oil (EHOO) is the offspring of a deeply personal and inexplicable fascination with the world of Extra Virgin Olive Oil, and the desire to share this journey with others. The ancient Greeks had a special word for oil produced from young olives, "agourelio", revered for its emerald-green sheen, pleasantly bitter taste and intensely grassy aroma. However, the insatiable global demand for olive oil and the higher costs involved in processing the smaller fruits have made it a cultural and gastronomical rarity.
By unlocking new economies for local producers, EHOO aspires to revive this ancient tradition and bring you unprecedented access to olive oil at the zenith of its potential. Due to its limited production, EHOO is pressed from rare cultivars that would otherwise be blended with the rest of the harvest at the end of the season. Once harvested, the young olives are crushed within hours to preserve their organoleptic properties (grassiness, bitterness and pungency). Its ability to enhance other ingredients and introduce complex aromas and flavours to dishes has made Early Harvest olive oils the secret weapon of choice among the world's top chefs.
The nutritional and flavour-enhancing properties of EHOO can be attributed to the high levels of chlorophyll found in the young fruit. In addition to giving EHOO its characteristically luminous green colour, the chlorophyll in unripe olives is abundant in polyphenols. With levels up to five times that of olives picked during traditional harvest times, these polyphenols have been credited with significant anti-inflammatory, anti-oxidant, cardio-protective and neuro-protective properties.
By unlocking new economies for local producers, EHOO aspires to revive this ancient tradition and bring you unprecedented access to olive oil at the zenith of its potential. Due to its limited production, EHOO is pressed from rare cultivars that would otherwise be blended with the rest of the harvest at the end of the season. Once harvested, the young olives are crushed within hours to preserve their organoleptic properties (grassiness, bitterness and pungency). Its ability to enhance other ingredients and introduce complex aromas and flavours to dishes has made Early Harvest olive oils the secret weapon of choice among the world's top chefs.
The nutritional and flavour-enhancing properties of EHOO can be attributed to the high levels of chlorophyll found in the young fruit. In addition to giving EHOO its characteristically luminous green colour, the chlorophyll in unripe olives is abundant in polyphenols. With levels up to five times that of olives picked during traditional harvest times, these polyphenols have been credited with significant anti-inflammatory, anti-oxidant, cardio-protective and neuro-protective properties.
