About Premium Extra Virgin Olive Oils

Premium or high-end oils are the first to be harvested. These are cold-pressed oils from olives selected at their peak ripeness. This doesn't mean that just because the olives are picked early, an oil is high-end.

The olives for these olive oils, regardless of whether they are Frantoio, Picual, Arbequina, or Hojiblanca, must meet two conditions: they must have begun to ripen but not yet reached full maturity. This is known as veraison.

Furthermore, for an oil to be considered premium, it must not only be harvested early but also be free of defects and have exceptional organoleptic qualities. During the harvesting process, the fruit must be carefully cared for and not damaged during transport. During production, the oil mill must be clean and maintain optimal temperatures.

A premium EVOO preserves the flavors and aromas—also known as flavors—of the variety. The olives are harvested without damage and taken to the oil mill promptly to preserve their quality.

The best EVOO is the one you enjoy the most. It's the one you're proud to give to your friends. The one you save just for salads and special dishes. How do you choose it?

The olive variety is a primary factor when choosing an olive oil. Each variety has distinct qualities. Early-harvest Picual olive oil has an intense tomato-like, orchard-like aroma. It is bitter and spicy. Arbequina, on the other hand, is mild and delicate. It has sweetness and minimal heat, leaving a fruity, biscuity flavor. Hojiblanca and Frantoio have a characteristic chili-like spiciness, and the latter has an intense almond flavor.

Each variety is distinct and contributes different nuances. In general, we look for freshness and greenness in early oils, although we also find ripe fruity aromas that, given their rarity—they are very difficult to produce—are highly appreciated by experienced palates.

In addition to freshness, the first thing we notice in early-season olive oil is its bitterness and spiciness. In general, the more bitter an oil is, the higher its polyphenol content. Phenols are the natural antioxidants in olive oil, which provide us with health benefits.

However, oils with more polyphenols are usually inedible. Their high presence makes them unpleasant to the palate. Therefore, in early-harvest olive oils, a balance is sought between phenolic content and organoleptic properties. That is, between flavor and aromas and their health-promoting properties.

After all, it is the aromas and flavors that give us the true nuances and where the true treasure of early harvest oils lies.

The perfect oil depends on each person's tastes and there is an EVOO for everyone.