Early harvest olive oil is olive oil obtained from olives harvested at veraison, the stage when they begin changing color from green to purple, or even slightly earlier.
There is no fixed date for the early olive harvest, since it depends on the growing region, the olive variety, and the weather conditions. In general, however, harvesting begins around early to mid-October and continues until about mid-November.
At that time of year, temperatures can still be relatively high in some areas. For this reason, extra care must be taken during harvesting to avoid damaging either the olives or the trees. Harvesting should therefore take place during the coolest hours of the day.
The oil yield from early harvest olive oils is lower than that of traditionally harvested extra virgin olive oils. While traditionally harvested olives typically produce an oil yield of around 20–25% of their weight, early harvested olives usually yield only about 12–14%. As a result, significantly more olives are needed to produce the same amount of olive oil.
It is important to note that the term "early harvest" is not defined by law, and therefore there are no official regulations governing its use. It is simply a quality designation created and adopted by extra virgin olive oil producers.
Characteristics of Early Harvest Olive Oil
Early harvest olive oils are known for their bright green color, resulting from their higher chlorophyll content, as well as their fresh, herbaceous aromas and fruity flavors. They are generally more intense and fruitier than olive oils made from riper olives, which, although still excellent, usually have softer and more mature flavor profiles. They also tend to be bolder, with more pronounced bitterness and pungency.
In addition, early harvest olive oils generally have lower acidity and lower peroxide values (which indicate the level of oxidation). They also contain a higher concentration of polyphenols and other natural antioxidants, making them olive oils with even greater health benefits.
The Rise of Early Harvest Extra Virgin Olive Oil
Only a few years ago, the term "early harvest olive oil" was virtually unknown. Most olive growers, especially cooperatives, harvested their olives with the goal of maximizing both fruit weight and oil yield. In Puente Genil, according to local tradition, the harvest usually began on December 8, following the Feast of the Immaculate Conception.
However, small privately owned olive mills, such as Las Valdesas, were among the first to begin producing this type of olive oil.
Over time, more producers—including cooperatives—have started producing early harvest olive oils, setting aside part of their crop specifically for this purpose. These oils are highly valued in international markets and are becoming increasingly popular among Spanish consumers. Official figures reflect this trend: production increased from around 5% of total olive oil production in 2010 to approximately 20% in 2016.