Its production is early, as it comes from unripe olives that have not lost their green color. It has a bright green hue due to the chlorophylls of the unripe fruit, providing even greater antioxidant properties. Additionally, it is rich in... bioactive polyphenols that help protect the body from cardiovascular diseases, reduce blood cholesterol (LDL), and have anti-cancer and anti-inflammatory effects. The organoleptic profile of the olive oil is dominated by very intense fruity unripe aromas, with high intensity in bitterness and pungency due to the high concentration of phenolic compounds.
