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Early harvest olive oil is olive oil obtained from olives harvested at veraison, the stage when they begin to change colour from green to purple, or even slightly earlier.
There is no fixed date for the early olive harvest, as it depends on the region, the olive variety and the weather conditions. However, it generally takes place between the beginning or middle of October and the middle of November.
At this time of year, temperatures can still be relatively high in some areas. For this reason, special care must be taken during harvesting to avoid damaging either the fruit or the olive trees. Harvesting should therefore be carried out during the coolest hours of the day.
The oil yield of early harvest olive oils is lower than that of traditionally harvested extra virgin olive oils. While traditional harvesting usually produces an oil yield of around 20–25% of the olive's weight, early harvested olives typically produce only around 12–14%. This means that significantly more olives are needed to produce the same quantity of olive oil.
It should be noted that the term "early harvest" is not defined by any legislation, and therefore there are no official controls governing its use. It is a quality designation created and adopted by extra virgin olive oil producers themselves.
Early harvest olive oils are characterised by their bright green colour, due to their higher chlorophyll content, and by their fresh, herbaceous aromas and fruity flavours. They are generally more intense and fruitier than olive oils produced from riper olives, which, although still excellent, tend to display softer and more mature flavour profiles. They also tend to be more robust, with more pronounced bitterness and pungency.
In addition, early harvest olive oils generally have lower acidity and lower peroxide values (which indicate the level of oxidation). They also contain a higher concentration of polyphenols and other natural antioxidants, making them olive oils with greater health benefits.
Only a few years ago, the term "early harvest olive oil" was virtually unknown. Olive growers, particularly those belonging to cooperatives, harvested their olives with the aim of maximising both the weight of the fruit and its oil yield. In Puente Genil, according to local tradition, the harvest usually began on 8 December, after the Feast of the Immaculate Conception.
However, small privately owned olive mills, such as Las Valdesas, began producing this type of olive oil.
Gradually, more producers, including cooperatives, have started making early harvest olive oils, setting aside part of their crop for this purpose. These oils are highly valued internationally and are becoming increasingly popular among Spanish consumers. Official figures reflect this trend: production has grown from around 5% of total olive oil production in 2010 to approximately 20% in 2016.