To produce this oil, we harvest the olives when these begin to ripen, something that usually occurs at the end of October or beginning of November. It is prepared cold within twelve hours of harvesting, which produces very low fat yields, but highly intense aromas.
This method results in an oil with a yellowish green colour, dense and with body. It has a clean smell that is surprisingly lively, reminding one of fresh green fruit. Tones of tomato and tomato plant can be appreciated and, to a lesser extent, banana and wild fruit.
It tastes of bitter almonds, slightly spicy, ending sweet and fluid.