Early harvest olive oil is made from olives harvested before they are fully ripe. This method helps preserve a more intense aroma and a richer flavor profile.
Early harvest signifies a quality-focused preference in olive oil production. In this method, olives are harvested before they are fully ripe, typically in October–November. During this period, the olives are greener and have a high polyphenol content.
Polyphenols give olive oil its characteristic bitterness and pungency, and also ensure the oil stays fresh longer. The main characteristics of early harvest olive oils are:
Intense fruity aroma
Balanced bitterness and pungency
Higher antioxidant value
However, early harvest comes with a trade-off. The amount of oil obtained from unripe olives is less. Therefore, early harvest olive oils are more limited and valuable compared to late harvest products.
The reason for preferring early harvest at Sadık Amca is a production philosophy that prioritizes quality over quantity. The aim is to bring the flavor closest to the olive’s natural essence to your table.
