The window lasts only a few weeks each November. Miss it, and the character of the oil changes completely.
This oil is made from Picholine Marocaine olives harvested in the first weeks of the season, pressed within 24 hours of picking at a stone mill in the Guercif region. The result is intensely green in color, vivid and almost peppery on the palate, with a sharp bitterness at the back of the throat that olive oil professionals call "desirable bite" — a direct marker of high polyphenol content.
Taste: Fresh-cut grass, green tomato, artichoke, with a peppery finish that lingers.
Best used for: Finishing drizzle over grilled vegetables, white fish, legume dishes, and fresh bread. Not for high-heat cooking — the character is in the raw oil.
Acidity: Below 0.3% (early harvest typical) | Polyphenols: High
