Extra Virgin Olive Oil / first pressing (always cold pressed to maintain the integrity of the oils properties and flavour characteristics).

Greece has the most diverse microclimate, second only to Brazil. Its mountainous terrain and varied elevations, allows for the widest array of olive varietals, each with its own unique flavour profile.

Mamakas Early Harvest Organic EVOO is free of any artificial pesticides and fertilizers.

Our Early Harvest Organic EVOO has high content of healthy fats, antioxidants and anti-inflammatory compounds:

✓ Rich in antioxidants (Polyphenols and vitamin E).

✓ Rich in monosaturated fats (lower LDL ‘bad’ cholesterol / supports brain function).

✓ Contains Oleocanthal (anti-inflammatory).

✓ Suitable for vegans and vegetarians.

Olive oil that is only made with a single varietal of olive, not a blend, protecting its signature flavour profile. This produces an oil that is pure at its core, to the attributes of that specific olive

The Early Harvest, which happens between September and October, is an expensive process as unripe olives are harvested and pressed, taking twice the amount of olives to get a kilo of oil (8-10kg of olives / 1kg for early harvest v.s. 4-5kg for regular harvest).

This oil is made with olives that are harvested early in the season while they are still young and very green to produce a complex, medium to robust oil, with notes of fresh herbs, almonds and apple.

An early harvest is never guaranteed. Growers and their harvesting team wait patiently, monitoring the weather and testing the olives daily. Never ones to shy away from a good challenge – Thanos and Stavros worked under an almost-impossible timeline to bring this truly special oil from farm-to-table in just two months. The taste/finished product made it all worth it.

The final product is beyond reproach; rich, fragrant, complex, intense, buttery yet well balanced with a slight spiciness that brings out such dynamic flavours. Ideal for finishing dishes, salads or simply enjoyed with a little sea salt and big chunk of fresh bread.

The significance of the green bottle is to protect the olive oil from natural light, which over time breaks down the acidity levels in the oil, which makes the oil milder in taste and lighter in colour. Maintaining the integrity of the oil is a very important part of the process. We sourced the highest quality Italian glass bottles for our oil.

Olive Oil that comes from only one grove, maintaining the integrity of both the terroir (climate, elevation, growing and harvesting methods). This becomes like a ‘fingerprint’ oil flavour and colour, unique and not mass-produced or replicated at other groves.