Early Harvest Extra Virgin Olive Oil

Early Harvest Extra Virgin Olive Oil is produced at the start of the harvesting season, when olives are still ripening, making it highly prized in the market.

This is why it's also known as Premium EVOO or Gourmet EVOO.

In October, olive growers carefully select trees bearing fruit at varying stages of ripeness, aiming to achieve a balanced, intense, and aromatic oil showcasing the best qualities of each variety.

Why is Early Harvest EVOO special, and what sets it apart?

Technically, this oil comes from olives harvested before they are fully ripe, usually during October and November.

Olives within a grove don’t ripen uniformly. Climate, soil conditions, and water availability all influence ripening, resulting in trees producing olives at different stages of maturity, even within short distances.

Traditionally, producers waited until olives were fully ripe to maximize oil yield, as ripe olives contain more oil, making them economically advantageous.

However, innovative producers discovered that olives harvested slightly earlier yield oils with extraordinary aromatic intensity and unique flavors not found in fully ripe olives.

This discovery sparked significant interest, leading more producers to create premium, early-harvest oils in recent years.

Differences between Early Harvest EVOO and Regular EVOO

While regular EVOO is traditionally harvested from late November through early January, Premium EVOO is typically harvested and produced from October to early November, complicating production.

Firstly, careful selection of groves and specific trees is essential. Simply harvesting earlier doesn't guarantee superior oil; prematurely harvested olives can produce oil lacking nuance, overly bitter, pungent, and unpleasant.

Secondly, autumn’s unpredictable weather conditions (intermittent rain and sunny days) complicate harvesting without damaging the fruit, demanding extra care and precision.

Finally, early harvesting reduces yield significantly due to lower oil content, which reduces overall productivity.

Early Harvest EVOO features an intensely fruity aroma, is rich in antioxidants, and has a complex flavor profile with numerous subtle notes and aromas.

Why is Early Harvest EVOO more expensive?

Harvesting olives before full maturity means lower oil yields per kilogram of olives processed at the mill.

Early harvested olives typically yield around 11-12% oil—sometimes as low as 8%—compared to ripe olives that can yield around 20%. This means nearly double the amount of fruit is needed to produce the same amount of oil.

Additionally, the selective nature of early harvesting often requires repeated harvesting visits to the same trees, increasing labor costs significantly.

Lastly, producers often invest in premium packaging, both to preserve the EVOO's quality and create visually appealing designs, many of which are considered genuine works of art.

Uses for Premium Early Harvest EVOO

Premium Early Harvest EVOO offers a more vibrant, fruity, and intense flavor profile. Some producers sell limited quantities of this EVOO unfiltered, recommending immediate consumption for the best experience.

This Extra Virgin Olive Oil is ideal and healthy for raw use, especially in salads and dressings, where it provides a richer, well-balanced flavor. It also elevates simple foods like toast and breakfasts, enhancing flavor without additional ingredients.

It pairs exceptionally well with cold soups and sauces, such as mayonnaise, gazpacho, or salmorejo, intensifying their flavors. Additionally, it complements cheeses and cured meats beautifully, ideal for gourmet presentations.

Photo by Mike Kenneally on Unsplash

Author: Jerónimo Palacios, Co-founder of Molino y Cata, specialized store in Extra Virgin Olive Oil
Expert Review: Dr. Marino Uceda, Agricultural Engineer, Olive Oil Specialist, Principal Researcher at IFAPA, and Advisor to the International Olive Council (IOC).

Last Reviewed: August 2025