Extra Virgin Olive Oil

Early harvest and first cold-pressed Extra Virgin Olive Oil from Potohar Region of Pakistan. 

Early harvest olive oil has a bold, pungent flavor (bitter/peppery), a bright green color, high polyphenol/chlorophyll content, and strong grassy/herbal aromas due to being made from unripe, early-picked olives.

It is a premium oil with lower acidity, higher antioxidants, and a distinct sharpness. 

Key traits of early harvest Olive Oil

Flavor: Intense, sharp, bitter, and peppery finish, sometimes with artichoke or green almond notes.

Aroma: Fresh, strong, grassy, and herbal/green.

Color: Vibrant, bright green (higher chlorophyll).

Nutritional/Health: Higher levels of polyphenols (antioxidants) and oleocanthal (anti-inflammatory).

Acidity: Generally lower, indicating high quality.

Yield: Lower (unripe olives produce less oil).

Best Uses: Raw drizzling on salads, grilled veggies, or hearty dishes that can stand up to its intensity.

Fresh olives picked from Olive Orchards in Kallar Kahar and Potohar and pressed on state of the art Italian origin oil extractor.  Packed in amber glass jars with safety seal.