Why Harvest Timing Matters
The character of olive oil depends on the ripeness at which the olive is picked. Olives from the same tree, picked at different times, yield completely different oils. Here are the differences between early and late harvest.
Early Harvest (Green Olives)
Usually picked in early October–November, while the olives are still green.
- High polyphenols → stronger antioxidants and longer shelf life
- Pronounced bitterness and pungency — a quality marker
- Lower oil yield → more valuable and costly
- Intense green fruit, grass and artichoke aromas
Late Harvest (Ripe Olives)
When olives darken and ripen, usually picked in December–February.
- A softer, rounder taste
- Higher oil yield
- Lower polyphenols → shorter shelf life
- A light, sweetish profile
Which Is Higher Quality?
Both can be excellent; the difference is taste preference and use:
- For health and intense aroma → early harvest
- For a soft, all-purpose flavour → balanced/late harvest
By hand-picking within the full-ripeness window, ELMAR achieves a balanced, high-polyphenol extra virgin that bridges aroma and yield.
Europe Olive Oil: 100% natural extra virgin olive oil, picked at the right time and cold-extracted.