Plomari Platinum Unfiltered Early-Harvest Extra Virgin Olive Oil is cold-pressed within hours of picking, delivering elevated polyphenols and a vivid, grassy aroma with a peppery finish.
This premium olive oil has a health claim (EU Reg. 432/2012): “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” The beneficial effect is obtained with a daily intake of 20 g of olive oil in the morning. Enjoy it as a gourmet food by drizzling and finishing almost any dish. Perfect for bread, vegetables, soups cold cuts, carpaccio, roasted meat, fish, and poultry. Unfiltered oils may throw a harmless sediment; store in cool and dark, cap tightly, and enjoy promptly after opening for peak aroma.
- 2024-2025 Harvest
- Cold-Extracted (< 26°C)
- Unfiltered
- Acidity: 0.3%
- Total Polyphenols (360-775 mg/kg *historical values)
Tasting Notes
Plomari Platinum Unfiltered super early-harvest has a well-balanced bitter-sweet taste featuring subtle and delicate flavors of wild artichoke, freshly clipped grass, hay, bitter almond, nuts, and a medium/strong pungent aftertaste. It has a distinctive green-gold color. Balanced bitterness up front, progressing to a lively pepper kick and clean, herbal finish.
Origin & Cultivars
- Country / Region
- Greece — Lesvos (great Plomari region)
- Cultivars
- Kolovi, Adramitiani
- Harvest
- November 2024 (early harvest)
- Method
- Continuous cold extraction
How to Enjoy
- Crusty bread, finish grilled fish and white meat, roasted vegetables, or soups.
- Whisk into vinaigrettes with lemon and sea salt.
- Drizzle over bottarga, fresh mozzarella, cold cuts, tomatoes and feta cheese
- Beef and fish carpaccio.
Pairings
- Bread & antipasti
- Salads & raw vegetables
- White meats & seafood
- Vegetable soups & legumes
Storage & Shelf Life
Store tightly sealed in a cool and dark place (12–16°C). Keep away from heat and light.
Best before: 18 months of production. For peak flavor, enjoy within 1-2 months of opening. For peak antioxidants benefit, enjoy within 1 month of opening.
