To have a premium quality extra virgin olive oil, care must be applied starting with the growing process all the way from grinding through storage and bottling. At Eagle Olive Oil, every aspect of the olive oil production ultimately affects the oil: the growing region (climate, altitude, and soil characteristics), methods of growing, harvesting and transporting the fruit, as well as extraction and storage methods must all be followed through closely.  The care that is taken in each of these steps not only affects the taste and quality of the olive oil, but its cost, yield and shelf life.

Fruit maturity is critical in determining the taste and quality of olive oil. In fact, the harvest time of an olive can be more important than its variety.  For instance, green (early harvest) olives may yield similar oils, whereas early harvest olives and late harvest olives may yield oils quite different from each other. A riper fruit yields more oil than green fruit. Its oil contains fewer antioxidants, and its taste will be milder. Olive oil that comes from green fruit, which is the case at Eagle Olive Oil have a longer shelf life.

Another important key production factor is the olive oil variety.  Different olives varieties produce olive oils of varying taste intensity, from very mild to very bitter and pungent, with infinite variation in flavor and aroma, yield, antioxidant content, shelf life and color.  The advantage at Eagle Olive Oil is that we can provide a few varieties of olive oils since our farms grow different types of olives.

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