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Early harvesting means less oil per kilo of olives, but can produce a completely different level of quality. This book follows the search for the right timing between ripeness, flavor, aroma, polyphenols and yield. Experience from the olive grove in Biar is used to show how many choices lie behind a premium oil. Weather, variety, transport time and processing can all be decisive. The Art of Harvesting Early is both a practical account and a love letter to the craft behind truly good olive oil.
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