Olive oil is a 100% natural fruit juice that is collected during the ripening period of the olive and obtained through various processes. The harvest period of the olive, when its flower is expected to turn into fruit and its fruit to turn green throughout the year, is quite exciting for both producers and olive oil lovers. As Villa D’Oliva, we believe that our olive oil derives its flavour from our careful collection during the harvest period. The flavour of olive oil reaches its maximum level when it is made with the right methods and with great effort at every stage, from its cultivation, collection, pressing, and bottling. As the Villa D’Oliva family, we produce Cold- Exctracted olive oil. The difference in olive oil is due to the time it is produced rather than the method of production. Olive oil with a strong fruity aroma and low acidity, pressed from olives picked while still green in October and November, is called early harvest extra virgin olive oil. Only collecting green olives, on the other hand, is insufficient for a good early harvest olive oil. At the same time, olives must be of high quality and must be cold- extracted shortly after picking, because the early harvest period is when the polyphenol values in the olive reach their highest level. The polyphenol content of the olives on the tree decreases as they mature, while the amount of oil in them increases. From this point of view, the fact that olive oil is produced in the early harvest period is extremely important in terms of its benefits to human health. While olives are so rich in health components, such as polyphenol, oleic acid, oleocanthal, and tocopherol, it has not yet reached full maturity in terms of oil molecules, and the oil obtained in the early harvest period is very valuable. Although flavour is indispensable, it is no longer sufficient on its own. For olive oil lovers, low acidity and high polyphenol content are also very important, because polyphenol is one of the beneficial antioxidants for human health. And this antioxidant is known to have many benefits, from cancer prevention to delaying aging. Early-harvest cold- extracted olive oil is the oil that we feel most intensely due to its fresh scent and fruitiness. In addition to its health benefits, it also makes a difference with the flavour it leaves on the palate and the balanced bitterness felt in the throat. Our olives are collected in the early period, in October and early November, while they are still completely green, and are pressed in the fastest way possible (within 4 hours) in order to preserve the phenolic components in their content at the highest level. The oil is left to rest overnight, then filtered and transferred to tanks. The entire crop of that year is immediately transferred to our dark glass bottles after a little resting period. Thus, our high-polyphenol early harvest cold-extracted olive oils are ready to take their place on your tables. Therefore, the olive oils from the Trilye olive trees of Villa D’Oliva are the ones obtained from the olive trees grown in the Akhisar region with modern agricultural methods and bottled with a natural aromatic taste.