When you pick up a bottle of extra virgin olive oil (EVOO), you might have noticed some labels proudly boasting "early harvest." It sounds appealing, but what does it actually mean?
Let’s explore what early harvest means, why it makes a difference and why it's worth considering the next time you're at the store—even if it comes with a higher price tag.
What Is Early Harvest Olive Oil?
Typically, olive harvesting season runs from October to December. Early harvest oils are made from olives picked at the very start of the season, usually around early October.
It may not seem like there's a big difference between harvesting in October and January, but when it comes to extra virgin olive oil, there is.
At this stage, the olives are still green, firm and packed with antioxidants. While these olives produce less oil compared to fully ripe, softer ones, the oil they yield is renowned for its exceptional quality and health benefits.
Why Early Harvest Olive Oil Is Better for You
1. Higher Nutritional Value
One of the big advantages of early harvest olive oil is its higher antioxidant content. Early harvested olives are loaded with polyphenols, a type of antioxidant that has been linked to numerous health benefits; including reduced inflammation, lowered risk of heart disease and even protection against certain cancers.
So, when you drizzle early harvest EVOO on your salad or use it in cooking, you’re not just adding flavor—you’re boosting your health too!
2. More Intense Flavor
Because the olives are harvested when they’re still green, early harvest olive oil has a bolder and brighter taste compared to regular olive oil. You might notice it has a fresh, grassy, or slightly bitter flavor. This intensity in flavor is often a mark of higher quality and is prized by chefs and food enthusiasts.
It might not appeal to everyone’s palate right away, but many find that the robust flavors elevate their cooking by making simple dishes taste more complex and refined.
3. Longer Shelf Life
Another perk of the higher antioxidant levels in early harvest oils is their ability to protect the oil from spoiling. Extra Virgin Olive Oil can oxidize over time, but the polyphenols in early harvest oils slow down this process, giving them a longer shelf life. This means your bottle of EVOO will stay fresher for longer, ensuring you get the best possible flavor and health benefits each time you use it.
The Challenge for Olive Producers
If early harvest olive oil is so great, why don’t all olive oil producers switch to it? The answer comes down to profitability.
Lower Oil Yield
Olives are fruit, and just like any fruit, their water and oil content increases as they ripen. Early in the season, the olives are smaller, harder and contain much less oil.
On average, early harvest olives can yield 30-50% less oil than fully ripe ones. For a producer, it’s a simple math problem: fewer liters of oil per ton of olives harvested equals lower profit margins.
Higher Labor and Production Costs
Harvesting olives early in the season is more labor-intensive because the olives are firmer and harder to remove from the tree. Additionally, the pressing process is often more complicated, as the lower oil content in the green olives makes extraction tougher and slower.
All of this adds up to higher costs for the producer, which is why early harvest EVOO tends to be more expensive on the shelves.
Why You Should Choose Early Harvest Olive Oil
In the world of olive oil, "early harvest" is more than just a label—it’s a sign of higher quality, more nutrients and more flavor. So next time you see that early harvest label, remember it’s not just marketing—it’s a testament to the hard work and dedication of olive growers who are committed to producing the best oil possible.
Investing in early harvest EVOO means you’re choosing quality over quantity, flavor over convenience and supporting a craft that has been passed down for generations.
Better in Tin - The La Tourangelle Difference
At La Tourangelle, we believe in the power of nature to provide. Our high-quality, artisan cooking oils are all-natural and minimally processed to preserve nutrients and full flavors.
We protect our oils in fully recyclable tin packaging. It’s lighter to ship than glass and can be reprocessed endlessly without losing quality, unlike plastic.
Our high-quality line of early harvested extra virgin olive oils are sourced from the best so that you can cook with the best and feel good doing it.