Early harvest cold pressed olive oil is obtained from olives that are harvested in October and November, while they are still green and have low acidity and oxidation levels. Compared to olives harvested when fully ripe, this type of olive oil yields less but higher quality oil. The taste of early harvest cold pressed olive oil is typically fruity, and its aroma is dominant. This type of olive oil contains a high amount of chlorophyll and, if kept away from light, it has a longer shelf life due to its freshness.

How is Early Harvest Olive Oil Produced?

To produce early harvest cold pressed olive oil with the highest antioxidant properties, specific materials are obtained through different methods. Since it’s impossible to handpick young olive fruits, they are either knocked down from the branches using sticks or electric rakes. During this process, slightly less oil is extracted from the harvested olives compared to olives harvested during the ripe harvest period. After the early harvest olives are collected, they are placed in crates to prevent damage. Immediately after being placed in crates, they are transported for pressing. If these olives are turned into oil within approximately four hours, high-quality olive oil can be produced.

The most commonly preferred method in olive oil production is to heat the olive paste up to 38 degrees Celsius to extract more oil. However, heating the paste can cause the beneficial vitamins and minerals in the oil to degrade. In the cold pressing technique, the olive paste is heated up to a maximum of 27 degrees Celsius, and then the paste is pressed using mechanical methods. This results in less but healthier and higher quality olive oil.

Cold pressed olive oils, considered costly and with lower yields, are not often preferred by producers. However, they are also known as gourmet olive oils. If early harvest olives are turned into oil within a four-hour period using cold pressing, the olives stand out as organic agricultural products, resulting in a healthy product.

Which olives are used to make Early Harvest Cold Pressed Olive Oil?

Early harvest cold pressed olive oil is preferred to be made from specific types of olives. There are two main types of olives: those collected by shaking the tree or by stripping the branches, known as shaken olives, and those collected from the ground after they have fallen naturally, known as fallen olives.

The fallen olives typically have higher acidity levels. It’s essential to store and process the harvested olives separately without mixing them to prevent the high-acidity oil from fallen olives from mixing with the oil that could be obtained from shaken olives.

How to Use Early Harvest Cold Pressed Olive Oil

Early harvest cold pressed olive oil is often preferred for breakfast. Additionally, you can use this olive oil in salads, desserts, and various cold dishes. Olive oil, which contains components that can be beneficial to human health, also has properties that can soothe the digestive system. You can consume early harvest cold pressed olive oil in the morning and evening, and you can also use it in oven, stove, or grill recipes if you wish. Early harvest cold pressed olive oil is consumed by many people due to its benefits.

Early harvest cold pressed olive oil, which can add a unique flavor to your dishes, is among the world’s highest quality and most delicious olive oils. Olive oil, known to be beneficial for skin health, is one of the most fundamental foods that can assist you while applying different recipes. You can add a healthy touch to your tables with early harvest cold pressed olive oil.