Old Cabin - The Olivist

• Harvest Time: Late September to early November, when the fruit is still green.
• Harvesting Method: Primarily done manually or using gentle mechanical methods to maintain the quality of the olives.
• Low Oil Yield: More olives are required to produce this oil, resulting in a more concentrated flavor and increased polyphenol content.

• Color: Deep green, due to the high concentration of chlorophyll.
• Aroma: Intensely fruity, with notes of freshly cut grass, green almonds, tomato, artichoke, and wild herbs.
• Taste:
• Bold, spicy, and slightly bitter, due to the high polyphenol levels.
• Full-bodied and rich texture, with a long-lasting aftertaste and a sense of freshness.
• Balanced bitterness and a light spicy aftertaste, a result of natural antioxidants.

• High polyphenol concentration, offering strong antioxidant and anti-inflammatory effects.
• Rich in oleocanthal and oleacein, natural compounds that help protect the heart and reduce inflammation.
• High-quality monounsaturated fats that enhance overall health.
• Low acidity (<0.3%), indicating exceptional quality and freshness.

• Immediate extraction after harvesting to preserve the maximum nutritional value and freshness.
• Completely natural production process, without chemical treatments or additives.

• Raw in salads and dressings, to enhance its aromatic profile.
• In gourmet dishes like carpaccio, fish, white meats, and vegetables.
• On bread or dakos, to enjoy its natural flavor.
• As a finishing touch in soups and legumes, to add rich aromas.

✅ Rich in polyphenols, offering strong antioxidant benefits.

✅ Intense flavor and aromatic profile, for those who prefer a more dynamic olive oil.

✅ Ideal for raw use, ensuring maximum retention of nutritional properties.

✅ Exceptional quality and low acidity, a result of careful harvesting and production.