Early Harvest vs Late Harvest Olive Oil: What's the Difference?
Updated: 7 hours ago
Olive oil isn't all made at the same time of year. When the olives are picked changes the oil's colour, flavour and polyphenol content. Here is the difference between early and late harvest olive oil, and how to choose between them.
The short answer
Early harvest olive oil
Olives picked early in the season (around October), while still green
Less oil per kilo of olives
Often greener in colour
Grassy, bitter and peppery
Naturally higher in polyphenols
Best used raw: drizzling, dipping and finishing dishes
Late harvest olive oil
Olives picked later, once they have ripened and darkened
More oil per kilo of olives
Often more golden in colour
Softer, rounder and fruitier
Naturally lower in polyphenols
Good for everyday cooking and baking
Why early harvest oil costs more
Green olives contain less oil than ripe ones, so it takes more olives to make each bottle. That is the main reason early harvest oils cost more.
Why early harvest oil tastes peppery
Early harvest oil is naturally richer in polyphenols, the plant compounds that give olive oil its bitterness and the peppery catch at the back of the throat. Professional tasters see that pepperiness as a sign of a fresh, high-quality oil.
Our Early Harvest
Our Early Harvest extra virgin olive oil is made from Cornicabra, Picual and Arbequina olives picked green in mid-October and cold-extracted within 5 hours of collection. It contains over 500 mg/kg of polyphenols, has an acidity of 0.2% and is EU organic certified. Expect aromas of green grass, tomato leaf and almond, with green banana and fresh herbs, balanced bitterness and a peppery finish.
For an everyday oil with a fruitier, rounder taste, our Master Miller has over 400 mg/kg of polyphenols and the same 0.2% acidity.
How to use early harvest oil
To enjoy its flavour, use it raw:
Drizzled over salads, tomatoes and burrata
With warm bread for dipping
Over soups, beans and roasted vegetables just before serving
To finish grilled fish and meat
Frequently asked questions
Is early harvest olive oil better?
It isn't better for every job. Early harvest oil has more polyphenols and a bolder, more peppery flavour, so it shines when used raw. Later harvest oils are milder and good for everyday cooking.
When is early harvest olive oil available?
The new harvest is pressed in autumn. Our new Early Harvest arrives in the UK in mid-November, and you can pre-order before then.
Does early harvest olive oil go off faster?
No. Polyphenols help protect olive oil from oxidation. Store it in a cool, dark place and use it within 6–8 weeks of opening.
Can I cook with early harvest olive oil?
Yes, but heat reduces its polyphenols and softens its flavour, so many people keep it for using raw.
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