{"id":37681,"date":"2023-11-01T12:30:00","date_gmt":"2023-11-01T11:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37681"},"modified":"2023-11-29T13:29:14","modified_gmt":"2023-11-29T12:29:14","slug":"korai-szuretelesu-olivaolaj","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/korai-szuretelesu-olivaolaj\/","title":{"rendered":"What is early harvest olive oil and why it is better than other oils\u00a0"},"content":{"rendered":"
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Beginners and experienced cooks alike know that olive oil is one of the most important ingredients in the kitchen. It can be used for cooking, in salad dressings and sauces and in so many other dishes. Despite this, you may be new to olive oil from early harvesting. Katerina Mountanos, a certified olive oil expert with Mediterranean roots, has created her own brand under the name Kosterina, which harnesses the potential of early-harvest olive oil in the beauty industry as well as in cooking. \u00a0<\/strong><\/p>\n\n\n\n

Early harvest olive oil is a type of extra virgin type<\/a>, which, as the name suggests, will start to be removed from the tree sooner. The harvest period usually lasts from October to February, but in this case it ends in December. Mountanos notes that at this time the olives are still immature, as indicated by the darker green colouring. But then what is the use? Well, as it turns out, they are healthier and tastier when picked earlier. \u00a0<\/p>\n\n\n\n

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A post shared by Kosterina (@kosterina)<\/a><\/p><\/div><\/blockquote>