Oils and Vinegars

This limited edition Greek Extra Virgin Olive Oil is harvested just before the olives ripen and while they are still young and very green — between 25th October and 11th November to be exact. This early harvest locks in a high polyphenol content, which contributes to the oil’s unique, peppery taste. Perfect drizzled over fresh tomatoes, grilled vegetables or salads, and you can even take a daily dose of 1.5tbsp to regularly benefit from its antioxidant and anti-inflammatory properties. Contains a minimum of 250mg Polyphenol per kilo of olive oil.