Green fruit, low yield

Early Harvest Olive Oil

Early harvest olive oil is pressed from olives picked before they ripen, while the skins are still green or just turning. Green fruit yields perhaps half the oil of fully ripe fruit, which makes these bottles expensive, and gives a markedly greener, more bitter and more pungent oil with higher phenolic content. If you have only tasted mild supermarket oil, an early harvest bottle will read as aggressive for the first week and then as the standard everything else fails to meet.