Extra Virgin Olive Oil — Early Harvest
An early-harvest Spanish extra virgin olive oil pressed from green olives for a bright, intensely fruity profile. Bottled in a tall dark glass with the brand's distinctive vintage-portrait label. Product of Spain.
Vivid green-fruit aroma with notes of fresh-cut grass and green tomato; a balanced bitterness and a peppery pungency on the finish that signals a fresh, polyphenol-rich oil.
Finishing oil over grilled fish, gazpacho, hummus and bean stews; drizzled on toasted bread with sea salt; salads; soups.
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
Antonio Romero
Antonio Romero is a Spanish olive-oil house working with early-harvest fruit from Spain's classic olive country. Picking green, before the olives fully ripen, sacrifices yield for an oil with vivid green-fruit intensity and a fresh, lively character — a style prized by chefs as a finishing oil.
Visit Antonio Romero ↗More good things.
Radiant rose-pink in the glass. Delicate, fruity sweet-and-sour aroma with red-grape lift; the palate is gently sweet and lightly tart, smoothed by oak-derived vanilla and a clean, not-too-acidic finish.
Medium-intense fruitiness with a herbaceous aroma, green-tomato and artichoke notes and a long, gently peppery finish.
Smooth and mellow, with warm, rounded roasted-garlic aroma over fruity extra virgin olive oil.