During the harvest, the smell of crushed olives hangs in the air as the village presses receive the ripe, handpicked fruit from the trees. The arrival of the new season’s oil is a joy to see and taste. This organic cold-pressed, extra virgin olive oil contains the light olive pulp that creates a blend with a fruity aroma straight from the olive groves and the peppery kick of a fresh pressing.
Olive particles and water are a natural outcome of crushing olives and initially produce a cloudy oil. In our year-round olive oil, the liquid is given time to settle and form a sediment before the oil is filtered to produce a clear golden-green nectar.
Unfiltered olive oil, on the other hand, is like fresh juice. It boasts strong health properties as it retains more polyphenols and anti-oxidants. It is also cloudy and has a short shelf life, and should therefore be consumed within 6 weeks of opening. Unopened it will keep up to a maximum of one year.
This is presented in a reusable Costalata swingtop 500ml bottle (like the old ‘pop’ bottles). I have ordered an additional quantity over and above the pre-orders I received. It’s not too late to secure a supply but this may be a one-off opportunity so first come, first served.
I expect to hear around the end of November when the unfiltered olive oil is to be delivered to me and I will notify the date to my subscribers.