Early Harvest Olive Oil or "Green Oil": What It Is and How It’s Made

Early Harvest Olive Oil: The Splendor of "Green Oil"

Early harvest olive oil, also known as "green oil," is an extra virgin olive oil obtained from olives harvested at the beginning of the season, typically between October and November. This early harvest allows for the extraction of an oil with unique characteristics due to the olives still being green.

Characteristics and Production Process

Color and Aroma: Green oil has a bright green color and a fruity aroma with notes of apple, freshly cut grass, banana, tomato, and artichoke. These characteristics come from the chlorophyll and volatile compounds present in green olives.

Flavor: It offers a perfect balance between sweetness and bitterness, with a dense texture and a fresh, vibrant flavor, highlighting its complex sensory profile.

Cold Extraction: The production is carried out without applying heat during extraction, better preserving its properties and flavor. The crushed paste is kneaded at a temperature that does not exceed 25°C (77°F), a process known as "cold extraction" or "first cold pressing."

Higher Nutritional Content: Rich in antioxidants, vitamins A, D, and E, oleic acid, and monounsaturated fats, which help reduce cholesterol and triglycerides. These nutrients are essential for cardiovascular health and have anti-inflammatory properties.

Benefits and Uses of Green Oil

Health: The high content of antioxidants and vitamins helps combat free radicals, reducing the risk of chronic diseases and improving overall health.

Gastronomy: Ideal for raw use, in salads, as a topping for toast, and enhancing the flavor of any dish. It is especially recommended for dressing salads and accompanying bread, as its fresh and vibrant flavor is best appreciated without cooking.

Limited Harvest

The early harvest means the olives are more firmly attached to the tree, making their collection slower, more complicated, and costly. Additionally, there is a limited number of days to harvest before the olives begin the ripening process known as "envero," where the olives transition from green to black, acquiring a purplish hue.

Why Choose Early Harvest Olive Oil?

Choosing early harvest olive oil means choosing the best extra virgin olive oil available. It is ideal for those seeking an authentic culinary experience and who value artisanal and sustainable products.

Its production is more limited, and its price is higher due to the greater quantity of olives needed to produce one liter of oil. It requires double or more kilos to produce the same amount of oil due to the lower fat yield of green olives.

Summary

Early harvest olive oil is a gastronomic gem and an expression of quality and tradition. Its complex sensory profile and health benefits make it an exceptional choice for those seeking an authentic and healthy culinary experience. Although its production is limited and its price may be higher, the investment is well worth it for those who appreciate the authentic flavor of extra virgin olive oil. Discover green oil and enjoy an unparalleled culinary experience.