Israel Romero / Friday, February 9, 2024 / Categories: Blog What is Early Harvest in olive oil? Extra Virgin Olive Oil Marketing is in our lives, in everything that surrounds us. So in gastronomy it could not be an exception. Although we admit that for us it’s easy to recognize what is overrated by marketing, it is difficult—if you are not an expert in the field—not to be sold a higher quality than the real one, just with marketing. The Extra Virgin Olive Oil (EVOO) is a very Spanish product, of excellent quality, and in recent years its Early Harvest version has become more fashionable to buy, considered the most select of the oils produced. But how is Early Harvest done? Characteristics of Early Harvest EVOO Buy EVOO online at madeinspain.store [caption id="attachment_27950" align="aligncenter" width="800"] What is Early Harvest in Olive Oil?[/caption] But how is Early Harvest done? Specialized scientists run tests and determine the day when the olive will be harvested at veraison, that is, the process in which the olive goes from green to black, depending on the area, the variety, and the climate. Early harvest usually begins between October and early November. The harvest will begin before dawn, when the temperature is low, and it is carried out by hand and with great care, because the olives are still green and it is necessary to avoid the fruit falling to the ground and damaging its skin, thus causing oxidation of the triglycerides (vegetable fats like oleic acid, excellent for our health). Later, the olives are taken quickly to the olive mill, storing olives on top of one another in small quantities to prevent them from being crushed by weight before being pressed, filtered, and bottled. All these steps must be done promptly to prevent oxidation from altering the acidity level of the EVOO, which must be kept below 0.8%. And at Made in Spain Gourmet, our EVOOs are all below 0.2% acidity!! [caption id="attachment_27951" align="aligncenter" width="800"] Characteristics of Early Harvest EVOO[/caption] Characteristics of Early Harvest EVOO Among the main characteristics of an early harvest EVOO, the most relevant are: Lower yield per kilo of fruit: early harvest EVOO produces less oil per fruit; there is less juice inside, but its quality level is higher due to excellent results in low acidity and high quality. Its cost: it is a bit higher, because its production requires a greater quantity of olives, but the result is well worth that small increase. Quality always has its price. Healthier: because they have more vitamins, fewer peroxides, and higher levels of polyphenols and natural antioxidants. They literally rejuvenate you inside and out. Early Harvest EVOO is bright green due to chlorophyll. Its flavor, color, and aroma are more intense, being stronger, pungent, or bitter depending on the climate and the variety. [caption id="attachment_27952" align="aligncenter" width="800"] Buy EVOO online at madeinspain.store[/caption] Buy EVOO online at madeinspain.store At Made in Spain Gourmet you will enjoy our meticulous selection of Early Harvest EVOOs. Various varieties, such as arbequina, picual, cornicabra, sikitita, koroneiki, all with one common denominator: excellent and of the highest quality. You will be able to learn about their origins, their characteristics, what to pair them with, their owners, and their stories. If we get to know more closely those who make these wonders, they truly taste even better. Enjoy them!! Because Made in Spain is Quality. [caption id="attachment_27953" align="aligncenter" width="800"] What is Early Harvest in Olive Oil?[/caption] Bonito del Norte: the Cantabrian Sea's gourmet fish (Alternative: Albacore (bonito del norte): the Cantabrian Sea's gourmet fish) United States: a great opportunity for Spanish gourmet products Print 3 Rate this article: No rating Please login or register to post comments.