Why Early Harvest Olive Oil Is Worth the Extra Cost?
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Why Early Harvest Olive Oil Is Worth the Extra Cost?
If you’ve ever compared premium extra virgin olive oils with supermarket brands, you’ve probably noticed a difference in price. One of the biggest reasons is when the olives are harvested.
Early harvest olive oil is produced from olives picked while they are still green, usually during October and November. Although this results in a lower oil yield, it produces an exceptional extra virgin olive oil with outstanding flavour, freshness and naturally higher levels of beneficial polyphenols.
What Is Early Harvest Olive Oil?
Unlike standard olive oils that are harvested once the olives are fully ripe, early harvest oils are picked much sooner.
The result is an olive oil that is:
* Rich in natural polyphenols
* Intensely fresh in flavour
* Naturally peppery
* Lower in acidity
* More resistant to oxidation
These qualities are why many chefs and olive oil enthusiasts seek out early harvest extra virgin olive oil.
Naturally Rich in Polyphenols
Polyphenols are natural plant compounds found in olives. They contribute to the fresh, peppery taste of premium olive oil while also helping to protect the oil from oxidation.
Early harvested olives generally retain more of these valuable compounds than later harvests, making them highly prized for both flavour and freshness.
Exceptional Taste
A genuine early harvest olive oil should taste vibrant and fresh, often with notes of:
* Fresh tomato
* Green grass
* Artichoke
* Green almond
* Peppery finish
These flavours are signs of quality rather than defects.
Why It Costs More
Harvesting olives early means each tree produces significantly less oil.
Although production costs are higher, the result is a premium extra virgin olive oil that delivers superior freshness, aroma and flavour.
For producers focused on quality rather than quantity, the difference is well worth it.
Produced in Jaén, Spain
At Andalus, our olive oils are sourced from family groves in Jaén, Andalusia—widely recognised as one of the world’s finest olive-growing regions.
Our olives are cold extracted and bottled at source to preserve their natural character from grove to bottle.
Whether drizzled over salads, enjoyed with fresh bread or used to finish grilled vegetables, early harvest extra virgin olive oil offers a noticeably fresher and more vibrant experience than ordinary cooking oils.
Once you’ve tried a quality early harvest olive oil, the difference is easy to appreciate.