Late Harvest vs. Early Harvest Olives

Gourmet Extra Virgin Olive Oil harvesting is an art. Creating a single litre of olive oil calls for approximately 5 to 10 kilos of olives, a number influenced by forever evolving harvest conditions and the desired oil profile, be it a vibrant green fruity oil or a mature fruity oil. Early harvest oils demand twice the olives compared to late harvest varieties. The timing of the harvest is crucial in crafting exceptional olive oil; early green olive harvests yield the finest extra virgin olive oils, while later ripe harvests, marked by deterioration, fail to meet the stringent standards for the extra virgin designation.

When it comes to selecting the perfect olive oil, although late harvest olives have their charm, the superiority of early harvest olives is hard to ignore. With their invigorating taste, healthful properties, and longer shelf life, early harvest olive oil is an irresistible choice for connoisseurs seeking the ultimate extra virgin olive oil experience.

Early harvest olive oils

Early harvest olives, unripe and radiant with shades of green, are the undeniable stars of the olive oil world. These youthful gems boast remarkably low acidity and high antioxidant levels, bestowing a distinct and superior flavor upon the oil they produce. The vibrant green hue of early harvest olive oil is a testament to its healthful properties, including a higher concentration of polyphenols, which have anti-inflammatory and antioxidant effects.

The early harvest olive oil is perfect for those seeking a more robust, invigorating taste. Boasting peppery sensations, early harvest olive oils are ideal for elevating all sorts of dishes, grilled vegetables, pasta, meat, fish and of course simple classics like bruschetta. The health benefits of early harvest olive oil extend beyond its higher polyphenol content, as it also contains vitamins E and K and oleic acid, which can help reduce inflammation and lower the risk of heart disease.

Late harvest olive oils

Late harvest olives, which typically display shades of purple or black, depending on the variety, possess a unique appeal. These mature olives create a distinct flavour in the oil they produce, characterised by milder bitterness and an enchanting floral touch. The late harvest olive oil often has a golden yellow hue, a visual indicator of its reduced chlorophyll content. Although late harvest olives yield twice the volume of oil compared to early harvest olives, the trade-off is fairly substantial.

The late harvest olive oil is ideal for those who prefer a much milder taste and can be used in various culinary applications, such as salad dressings, marinades and drizzling over dishes to enhance their flavours. Despite the lower chlorophyll content, late harvest olive oils still offer health benefits, at the end of the day, monounsaturated fats promote heart health and there are still antioxidants to help combat oxidative stress.

Production and Consumption Factors

The production process of early harvest olive oil is more labour intensive and costly than late harvest olive oil, as it requires a larger quantity of olives to produce the same amount of oil. However, this investment in quality pays off in the form of health benefits, a longer shelf life and a more nuanced flavour profile, which delights the palate and benefits the body.

To summarise, those seeking the finest extra virgin olive oil experience should focus on early harvest olives due to their pronounced taste, health properties and longer shelf life. While late harvest olives may offer a higher oil yield and a more subtle flavour profile, the unmatched quality of early harvest olive oil makes it an irresistible choice for discerning palates and health conscious consumers alike.