Robert Siqeca is a licensed engineer based in New York who started importing his own olive oil from Albania in Spring of 2023. The decision was made because it is very hard to find authentic early harvest olive oil. Few producers that sell early harvest olive oil, sell it for a very high price. Every fall, Robert and his family travels to Albania where he helps his parents with harvesting of olive orchards. We produce around 12,000-15,000 liters of olive oil depending on the year.
What is Early Harvest Extra Virgin Olive Oil?
When you shop for a bottle of extra virgin olive oil (EVOO), you might have noticed some labels proudly boasting "early harvest." It sounds appealing, but what does it actually mean?
Let’s explore what early harvest means, why it makes a difference and why it's worth considering the next time you order oil—even if it comes with a higher price tag.
What Is Early Harvest Olive Oil?
Typically, olive harvesting season runs from October to December. Early harvest oils are made from olives picked at the very start of the season, usually around October or Early November.
It may not seem like there's a big difference between harvesting in November and January, but when it comes to extra virgin olive oil, there is.
At this stage, the olives are still green, firm and packed with antioxidants. While these olives produce less oil compared to fully ripe, softer ones, the oil they yield is renowned for its exceptional quality and health benefits.
If early harvest olive oil is so great, why don’t all olive oil producers switch to it? The answer comes down to profitability.
Olives are fruit, and just like any fruit, their water and oil content increases as they ripen. Early in the season, the olives are smaller, harder and contain much less oil.
On average, early harvest olives can yield 30-50% less oil than fully ripe ones. For a producer, it’s a simple math problem: fewer liters of oil per ton of olives harvested equals lower profit margins.
Harvesting olives early in the season is more labor-intensive because the olives are firmer and harder to remove from the tree. Additionally, the pressing process is often more complicated, as the lower oil content in the green olives makes extraction tougher and slower.
All of this adds up to higher costs for the producer, which is why early harvest EVOO tends to be more expensive on the shelves.
Why You Should Choose Early Harvest Olive Oil
In the world of olive oil, "early harvest" is more than just a label—it’s a sign of higher quality, more nutrients and more flavor. So next time you see that early harvest label, remember it’s not just marketing—it’s a testament to the hard work and dedication of olive growers who are committed to producing the best oil possible.
Investing in early harvest EVOO means you’re choosing quality over quantity, flavor over convenience and supporting a craft that has been passed down for generations.
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