A characterful extra virgin with notes of grass, pepper, almond and banana, it is divine to dip and drizzle. Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Mark Hix says it is too good to cook with; Chris Wheeler from Stoke Park and TV’s The Great British Menu called it ‘the best olive oil in the world.’ Early Harvest Extra Virgin Olive Oil won a Guild of Fine Foods’ Great Taste star in 2012, and another in 2016.
It is made in Catalonia by Belazu’s long term olive oil partner, Eduard, from olives that grow on his family’s farm. He crushes them with huge granite stones, the old fashioned way: with care, precision and joy.
Usages; Use for finishing dishes, such as grilled fish or soups. Roasting vegetables. Dressing salads
Arbequina oil is usually made from black olives, but with Early Harvest, they press them when they are not fully ripe, still green and purple. The yield is lower, but the vibrant flavour is worth it, as it stands apart from other Arbequina oils.