Extra virgin olive oil obtained from the early harvest of olives from olive trees grown through organic farming, with super-intensive systems and through young and productive trees. Monovarietal extra virgin olive oil of the sweet type, fruity with hints of bitterness and spiciness, with an intense green color, delicate and fragrant. Its early harvest allows for a higher quality taste and composition. Among the other prominent attributes of the sensory analysis are green almond, apple, and artichoke.