Early Harvest Olive Oil: What It Means and Why It Tastes Different

Early harvest olive oil is made from olives picked earlier in the season, when the fruit is greener and less ripe.

The main trade-off is simple: greener olives usually give less oil, but the oil can be more aromatic, bitter and peppery. As the fruit ripens, yields generally increase and the oil often becomes rounder and softer.

Why we make an early harvest oil

For Something Else, the early harvest is about freshness and intensity. Koroneiki olives from Mani can produce bright green, grassy and peppery oils when picked earlier.

That does not automatically make early harvest oil better. It is a style. Later-harvest oils can be excellent too, just different.

What to expect in the glass

You may notice fresh-cut grass, green herbs, bitterness and a peppery finish. Those characteristics are normal in fresh extra virgin olive oil.

How to use it

Use it anywhere you would use good extra virgin olive oil: cooking, salad dressings, vegetables, beans, soups, bread and finishing dishes at the table.

See how our Early Harvest and Main Harvest oils differ, check the current harvest and batch information, or shop the current bottle.