Early harvest

Welcome to our selection of extra virgin olive oil (AOVE) from early harvest: oils obtained from green or turning olives, harvested early between early October and late November (depending on the climate). These are oils with great aromatic intensity, higher freshness, and balanced bitterness and pungency, ideal for enjoying raw.

What is early harvest?

• Early picking (October–November), when the fruit is green or turning.
• Rapid milling after harvesting to preserve aromas and freshness.
• Temperature-controlled extraction and careful processing to maintain organoleptic qualities.
• Lower yield per kilo of olives, but greater sensory expression.

How to enjoy early harvest AOVE

• Perfect raw: on toast, salads, grilled vegetables, carpaccios, cheeses.
• In cooking, use it to finish dishes or in mild sauces; for intensive frying, we recommend our large format section.

Available monovarietals and coupages

We mainly work with monovarietals and also coupage for very balanced profiles. Here are some of the varieties you will find in our collection (click to explore each one):

• Picual: powerful, olive leaf and tomato; medium-high bitterness/pungency.
• Frantoio: floral and herbaceous, green almond; very aromatic.
• Arbequina: elegant fruity, notes of apple and almond.
• Hojiblanca: fresh herbs, artichoke, and almond aftertaste.
• Royal: delicate and fragrant, great finesse on the palate.
• Nevadillo Blanco: herbal green, tomato, and delicate astringency.
• Taggiasca: subtle, nuts and sweet notes.
• Lucio: historic varietal, green and harmonious profile.
• Carrasqueño: medium fruity, vegetal and tomato notes.
• Koroneiki: intense, fresh grass and high persistence.
• Arbosana: floral, herbaceous, and soft entry.
• Cornezuelo: fig tree, leaf, and pronounced green character.
• Empeltre: gentle, nuts and silky mouthfeel.
• Favolosa (FS-17): modern, tomato leaf and great aromatic clarity.
• Blend: combination of varieties for balance and complexity.

Freshness and continuous rotation

At Origen Oliva we work with constant stock rotation and prioritize recent batches and freshly bottled oils. This way we better preserve the organoleptic qualities (fruitiness, bitterness, and pungency in balance) and deliver AOVE at its best moment.

Differences compared to large format

• Earlier harvest than large format, focused on aromatic intensity and freshness.
• Designed for raw consumption and finishing dishes, not for prolonged frying.
• If you are looking for yield per liter for everyday cooking, visit large format.

Storage tips

• Protect the oil from light, oxygen, and heat; always close the bottle after use.
• Store in a cool, dark place to maintain freshness and aromas.

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