High Polyphenol Olive Oil

Our Early Harvest is the high polyphenol olive oil in the range: around 500 mg/kg total polyphenols (plus or minus five percent), measured by HPLC to IOC Doc 29 at pressing. We print the method next to the number on purpose. Polyphenol figures without a named method are marketing, not measurement, and the biggest numbers in this category come from a different test scale entirely. Here is how the numbers get inflated, and here is what high polyphenol actually means.

The number comes from four choices that all cost us yield. Memecik olives are picked green in late October from dry-farmed trees on Mount Latmos, pressed within hours, held in the malaxer under thirty minutes with no added water, and stored under nitrogen below 16°C from the mill in Milas to our own warehouse in Brooklyn. Every batch is tested by an accredited third-party lab. Email us and we will send the report for the harvest year on your bottle.

What it tastes like: cut grass, artichoke, green almond, and a black pepper burn at the back of the throat. That burn is oleocanthal. It is the point. Pour it raw over bread, tomatoes, yogurt, beans, and grilled fish, or take it by the spoonful if that is your routine. If you want to taste what harvest timing does to an oil, The Pairing puts Early Harvest next to our rounder Mature Harvest from the same trees.