Early harvest olive oil: why it's the most exclusive liquid gold
Early harvest EVOO has become a premium product for food lovers and quality-conscious individuals. It is obtained from green olives at their optimum moment, concentrating the maximum amount of nutrients and aromas before the olive reaches full maturity.
What is an early harvest olive oil?
An early EVOO comes from olives harvested before they are fully ripe, usually between October and November. This means:
- Less oil per olive
- Higher concentration of antioxidants and polyphenols
- Fresher and more intense aromas
- More complex and balanced flavor
Benefits of early harvest oil
The advantages over conventional oils are remarkable:
- More natural antioxidants that combat cellular aging
- Higher concentration of polyphenols with proven cardiovascular benefits
- Fresh and intense aromas with green and fruity notes
- Superior sensory quality, although with lower yield per olive
The Picudo + Picual blend from Tercio de las Torres
Our blend combines approximately 60% Picudo variety —fruity smoothness, hints of apple and almond— with 40% Picual —intensity, balanced bitterness and great stability. The result is a limited production, elegant and versatile EVOO, which expresses the best of the D.O. Poniente de Granada.
Why is early harvest EVOO so exclusive?
Its exclusivity comes from its natural scarcity:
- Each green olive produces less oil than a ripe one
- Harvesting is more delicate and requires more labor
- The process must be fast to avoid oxidation
- Cold extraction preserves all volatile components
The result is an oil that reaches your table with all the complexity and freshness of freshly harvested olives. An accessible luxury for those who value real quality.
Pairings with early harvest oil
Its versatility makes it perfect for:
- Artisan bread with a direct drizzle
- Fresh salads and carpaccios
- Baked fish and seafood
- Grilled red meats
- Cured and semi-cured cheeses