Private Reserve Early Harvest (250 mL)
The Gemlik olives (PDO) we use are single origin and single varietal. Our Private Reserve Early Harvest EVOO olives come from Üreğil, Türkiye in the Gemlik olive PDO region. They are hand-picked to select for ripeness prior to being cold-pressed into Nicea extra virgin olive oil within four hours.
Our Private Reserve Early Harvest EVOO has an intense and robust taste with the major tasting note being floral. It has the aroma of meadow grass. It is best used for drizzling, dipping, and other dishes where you want the olive oil flavor to be dominant.
The oil were harvested and pressed on November 2, 2024. The laboratory testing results for the Winter 2024 harvest are:
Free Fatty Acids (FFAs): 0.26%
UV K270 Absorptance: 0.108
Peroxides: 6.05 meq/kg
Polyphenols: 160 mg/kg
The Gemlik olives (PDO) we use are single origin and single varietal. Our Private Reserve Early Harvest EVOO olives come from Üreğil, Türkiye in the Gemlik olive PDO region. They are hand-picked to select for ripeness prior to being cold-pressed into Nicea extra virgin olive oil within four hours.
Our Private Reserve Early Harvest EVOO has an intense and robust taste with the major tasting note being floral. It has the aroma of meadow grass. It is best used for drizzling, dipping, and other dishes where you want the olive oil flavor to be dominant.
The oil were harvested and pressed on November 2, 2024. The laboratory testing results for the Winter 2024 harvest are:
Free Fatty Acids (FFAs): 0.26%
UV K270 Absorptance: 0.108
Peroxides: 6.05 meq/kg
Polyphenols: 160 mg/kg
The Gemlik olives (PDO) we use are single origin and single varietal. Our Private Reserve Early Harvest EVOO olives come from Üreğil, Türkiye in the Gemlik olive PDO region. They are hand-picked to select for ripeness prior to being cold-pressed into Nicea extra virgin olive oil within four hours.
Our Private Reserve Early Harvest EVOO has an intense and robust taste with the major tasting note being floral. It has the aroma of meadow grass. It is best used for drizzling, dipping, and other dishes where you want the olive oil flavor to be dominant.
The oil were harvested and pressed on November 2, 2024. The laboratory testing results for the Winter 2024 harvest are:
Free Fatty Acids (FFAs): 0.26%
UV K270 Absorptance: 0.108
Peroxides: 6.05 meq/kg
Polyphenols: 160 mg/kg