Since mature-harvest olive oils are pressed when the olive reaches its optimum oil yield, more oil is obtained than in early-harvest olive oils. While 1 kilogram of early harvest olive oil is obtained from an average of 8–9 kilograms of olives, 1 kilogram of mature harvest olive oil can be obtained from 6-7 kilograms of olives. The ripe harvest period is the most productive in terms of the oil molecules in olives that mature by benefiting from sunlight.

Ripe -harvested olive oils, which have a lighter taste, smell, and aroma compared to the early harvest olive oil, can be used in every meal of the day, even in frying, as a substitute for sunflower oil because the heat resistance of this type of olive oil is higher, reaching up to 220 degrees. This olive oil, which has many benefits for human health with its high polyphenol content, and also has a very low acid rate. Ripe harvest olive oil, which is an ideal flavour for olive oil lovers who like less bitterness and mild flavours, can be used in all hot and cold dishes, salads, and appetisers. That’s why our Villa D’Oliva Golden Selection series can be your reason for preference. Our olive oils are suitable for direct consumption. We recommend you to use it in cold and hot dishes, frying, rice, and pastries.