The early harvest olive oil from the Kontogiannis Family is used in cooking as well as raw, in salads, sauces, etc. It is a pure oil that is produced before the olive fruit ripens, when it is unripe and green. It is made from olives grown organically, without the use of chemical fertilizers or chemical pesticides.

The first cold press of this extra virgin olive oil, harvested in October, gives a characteristic flavor profile marked by green almond, wild greens, and artichoke. This is an early harvest olive oil from the Manaki variety, intense and fruity and rich in beneficial antioxidants.