What is Early Harvest Olive Oil?
Early Harvest EVOO is the oil obtained from olives harvested right when they start to change color from green to purple, a process known as veraison.
The ideal moment for harvesting is usually October–November, although it varies depending on the olive variety and cultivation area.
This produces oils rich in chlorophyll, with antioxidant properties and lower fat yield.
They are usually much more intense, aromatic, and pungent than other oils, with a wide range of nuances.
What are the benefits of Early Harvest Olive Oil?
This EVOO has a high nutritional value, as it contains a large amount of polyphenols — antioxidant compounds that protect the oil and prevent oxidation.
It contains more vitamins and minerals than other oils and also acts as a natural anti-inflammatory.
It aids digestion and combats constipation, helps prevent cardiovascular diseases, has anticancer properties, and strengthens our immune system — something essential nowadays.
It is also a great ally for the skin: it reduces wrinkles, moisturizes, and acts as a natural balm on eczema and irritations.
Why is Early Harvest EVOO more expensive?
To extract the same amount of oil, twice or even three times as many young olives are needed. Therefore, production costs are higher, and at the same time, the production of this type of oil is much more limited.
The processes used for harvesting, handling, and subsequent production are much more delicate and costly. The olive is carefully tended throughout the year to achieve maximum yield. For this reason, this oil is somewhat more expensive, but its flavor, aroma, and numerous health benefits make it well worth it.
How to differentiate an Early Harvest EVOO from one that isn’t?
They are characterized by their bright green color, herbal aromas, and fresh, powerful fruity notes, more intense than those of oils made from riper olives. They are also spicier and more bitter than the others.
A more technical characteristic of these oils is their acidity, which should be around 0.2º or 0.3º to be considered First Harvest. This is a very low level, considering that an Extra Virgin Olive Oil can reach up to 0.8º acidity.
