Early harvest olive oil, also known as early pressed or early harvest extra virgin olive oil, refers to olive oil that is produced from olives that are harvested earlier in the growing season. The timing of the harvest can significantly affect the flavor, aroma, chemical composition and organoleptic characteristics and as well as the life cycle (self life) of the resulting olive oil.

Olive trees typically produce olives in the late fall, and the harvesting season can extend from October to February in the Northern Hemisphere. Early harvest olive oil is made from olives that are picked at the beginning of this season, often when the olives are still green and not fully ripened. The olives are usually harvested before they reach their full maturity.

The main characteristics of Early Harvest Olive oil include:

Flavor Profile: Early harvest olive oil tends to have a more robust and intense flavor compared to oils made from fully ripened olives. It may exhibit a peppery or bitter taste, and it can have a distinct grassy or herbaceous aroma.

Color: Early harvest olive oil is often greener in color due to the higher concentration of chlorophyll present in unripe olives.

Health Benefits: Studies suggest that early harvest olive oil have higher levels of antioxidants and polyphenols, which are beneficial compounds that contribute to the oil’s potential health benefits. Early Harvest Olive Oil (Early Harvest Extra Virgin Olive Oil, especially the Organic Early Harvest Extra Virgin Olive Oil) is even healthier than any other type of olive oils.

Acidity: Early harvest olive oil generally has a lower acidity level, which is a desirable quality for extra virgin olive oil.

It’s important to note that the characteristics of early harvest olive oil can vary depending on factors such as the olive varieties, the region where the olives are grown, and the specific production methods used by the olive oil producer. Some people prefer the bold and robust flavors of early harvest olive oil, while others may prefer the milder taste of oils made from fully ripened olives.

Early Harvest Olive Oil is a great gift of nature. Its known for its high nutritional properties since the ancient times. The ancient Greeks called it Omfakion, while today Agourelaio olive oil as Greeks call it (Olio Novello for the Italians) is a first quality premium extra virgin olive oil, freshly cold-pressed from unripe olives.

Not many years ago, the term “early harvest olive oil” almost did not exist, but recently, little by little, olive oil producers and cooperatives, are joining more and more the production of early harvest olive oils – reserving part of their olives harvests to be used to produce this type of oils. Early Harvest Olive Oil is highly appreciated internationally and an increasing number consumers prefer more and more this type of olive oil. We are seeing a constant growth in the production of early harvest olive oils in recent years.