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Early Harvest Olive Oils
Experience the rich taste of Early Harvest Olive Oils in UAE. Cold-pressed from young olives for maximum flavor & nutrients. Shop premium quality at Giving Oil!
FAQs about Early Harvest Olive Oils
What is early harvest olive oil?
Early harvest olive oil is made from green olives that are picked early in the season, before they fully ripen. These olives produce a bold, slightly bitter oil that is rich in antioxidants and polyphenols, giving it a strong flavor and higher nutritional value compared to oils made from riper olives.
What are the differences between early harvest and extra virgin olive oil?
Early harvest olive oil is made from green olives picked early in the season and has a bold, grassy, peppery flavor with a deep green color. It contains higher levels of polyphenols and antioxidants, giving it a longer shelf life and a premium price. In contrast, regular extra virgin olive oil is made from riper olives harvested later in the season. It has a milder, fruity flavor, a golden or light green color, lower antioxidant content, and a standard shelf life.
What are the health benefits of early harvest olive oil?
Early harvest olive oil is highly valued for its health benefits. It contains higher levels of polyphenols, which are powerful antioxidants that help reduce inflammation and protect against heart disease. Compounds like oleocanthal act as natural anti-inflammatories. It also offers better shelf stability thanks to its antioxidant strength. Like other extra virgin olive oils, it is rich in monounsaturated fats that support heart health by lowering bad cholesterol.
What’s the difference between early harvest and late-harvest olive oil?
Early harvest olive oil comes from green olives picked in October or November and has a bold, peppery, and grassy flavor. It contains higher antioxidants and polyphenols, has a lower oil yield (around 8–10 percent), enjoys a longer shelf life (up to 24 months), and carries a premium price. Late-harvest olive oil is made from fully ripe olives harvested in December or January, offering a milder, sweeter taste, higher yield (20–25 percent), a shorter shelf life, and more affordable price .
Is early harvest olive oil better for cooking or for finishing dishes?
Early harvest olive oil is best used for finishing dishes, dipping, or in raw preparations like salads. Its bold, peppery flavor and high antioxidant content make it ideal for adding a nutritious and aromatic touch to foods just before serving. While it can be used for light cooking, high heat may reduce its beneficial compounds, so it is generally preferred raw to preserve its quality.
