Early Harvest Olive Oil | The most important answers first

What exactly does Early Harvest mean?

An olive changes significantly during its development.

At the beginning, it is typically:

green.

As it continues to ripen, its color can develop—depending on the variety and stage of ripeness—through various intermediate stages to:

• violet
• dark violet
• or darker shades

In parallel, changes occur in, among other things:

• water content
• oil accumulation
• extractability
• phenolic composition
• pigments
• aroma precursors
• bitterness
• pungency

Early Harvest therefore does not simply mean picking olives in October.

It means:

selecting a relatively early point within this biological ripening process.

Degree of ripeness is more important than the calendar

The statement:

"Early harvest always takes place from September to November"

is too generalized.

This timeframe may fit many Mediterranean regions.

However, the actual ripening process is influenced by:

• olive variety
• geographical location
• altitude
• temperature
• precipitation
• water supply
• sun exposure
• weather patterns of the respective year
• fruit load on the tree
• desired product profile

Therefore, an olive is not Early Harvest just because it was picked on a specific calendar day.

More crucial is:

What stage of ripeness was it actually in?

Maturity Index | Why producers look at more than just fruit color

In research and olive production, maturity stages are often assessed more systematically.

For this, so-called:

Maturity Indices

can be used.

These take into account, for example:

• skin color
• flesh color or development
• other ripening characteristics

Such a maturity index can help make harvest times more comparable between:

• years
• plots
• varieties
• trials

However, it is not a European legal quality grade called "Early Harvest."

For the producer, it is rather a tool to hit the desired harvest point as controlled as possible.

Why producers consciously harvest earlier

If a producer waits longer, the oil content of the fruit can continue to rise in many varieties.

So why harvest earlier?

The answer is:

because the producer may want to achieve a different product profile.

Earlier harvest times can, depending on the variety and conditions, for example:

• promote intense green fruitiness
• better preserve certain phenolic compounds
• highlight bitterness
• highlight pungency
• create specific aroma profiles
• support high oxidative stability

In return, the producer often accepts:

a lower yield.

It is precisely this conscious conflict of goals between quantity and the desired profile that is, for me, one of the most fascinating parts of the early harvest.

Lower yield | Why early harvest can cost more

During maturation, the olive accumulates oil.

With early harvesting, therefore, for many varieties:

the available or extractable amount of oil per fruit is lower.

Simplified, this means:

More olives may be needed for the same amount of finished olive oil.

Depending on the producer, there are additional cost factors:

• selective or labor-intensive harvesting
• rapid processing
• smaller production quantities
• targeted selection of a narrow harvest window
• quality controls
• laboratory analyses
• appropriate storage
• high-quality packaging

This can make a higher retail price understandable.

However, the price itself remains:

no proof of quality.

Early harvest and polyphenols | The connection is real

The maturity level of an olive influences its phenolic composition.

This connection is well-supported scientifically.

During development and ripening, changes occur in, for example:

• hydroxytyrosol derivatives
• tyrosol derivatives
• secoiridoids
• flavonoids
• other phenolic compounds

For many varieties, higher concentrations of certain phenolic compounds are observed at earlier ripening stages.

Therefore, early harvests can produce exceptionally polyphenol-rich olive oils.

We see exactly such profiles, for example, in:

• Pamako Gold Bio
• Pamako Blend Silver Bio
• Kouros of Zeus Early Harvest

But this is precisely where the necessary differentiation begins.

Earlier does not automatically mean more polyphenols for every variety

The olive variety changes the whole story.

A 2026 study examined the ripening process of four different Spanish olive varieties.

It showed that:

In:

• Arbequina
• Manzanilla Carrasqueña

total phenols decreased significantly with increasing maturity.

In:

• Morisca
• Picual

on the other hand, they remained comparatively stable during the examined ripening process.

This is very important for practice.

It shows:

Harvesting earlier does not automatically mean more polyphenols for every variety.

The optimal harvest time must always be considered in the context of the respective variety and the desired product profile.

2024 | Modern research also shows strong varietal effects

Current research also confirms that the phenol content of an extra virgin olive oil can be strongly linked to:

the olive variety.

It is not just genetic differences that play a role.

Also:

• fatty acid profile
• fruit moisture
• enzyme activity
• extraction conditions

influence which phenolic compounds end up in the olive oil.

This explains why two early harvests, despite comparable stages of ripeness, can have completely different analytical profiles.

An example from research | Early Corbella

A study of the ancient olive variety:

Corbella

illustrated a typical conflict of goals very clearly.

Olives harvested very early with a low maturity index had:

• less oil
• but higher concentrations of various phenols
• more carotenoids
• and more squalene

than more ripened fruits.

This is a good example of why producers might consciously harvest early despite lower yields.

However, it is a result for this specific variety and should not be transferred as an exact numerical rule to Tsounati, Kalamon, or other olives.

Early harvest and oxidative stability

The oxidative stability of an olive oil describes, in simple terms:

how resistant the oil is to oxidative changes.

It is influenced by various factors.

These include, among others:

• phenol content
• phenol profile
• fatty acid composition
• tocopherols
• pigments
• storage conditions

Early harvests can, due to their composition, possess:

pronounced oxidative stability.

But here, too, a blanket ranking is incorrect.

A variety with a particularly stable fatty acid profile and phenol profile can behave differently than another variety at the same stage of ripeness.

Early Harvest can promote stability. However, the stability of the specific oil must be assessed based on its actual composition.

How does Early Harvest olive oil taste?

Many early harvests have a:

green and clearly perceptible sensory profile.

Depending on the variety, aromas can, for example, evoke:

• fresh grass
• tomato leaf
• olive leaf
• green almond
• artichoke
• herbs
• green apple
• other green or vegetal notes

Also:

• bitterness
• pungency

can be clearly pronounced.

This makes early harvests particularly exciting for pure comparison.

However, it does not mean that every Early Harvest olive oil must taste extremely bitter or aggressive.

Bitterness and pungency | Positive sensory attributes

In extra virgin olive oil, these are among the recognized positive sensory attributes:

• fruitiness
• bitterness
• pungency

Bitterness is especially characteristic of olive oil from:

green or color-changing olives.

Pungency or:

peppery bite

is a tactile sensation clearly perceptible in certain oils, which can occur particularly in the:

throat

An early olive oil may therefore expressly be bitter and peppery.

These properties are not a defect.

The more bitter and pungent, the better?

No.

An excellent early harvest olive oil can be intense.

But high overall quality does not arise from maximum pungency.

More interesting are:

• quality of the fruitiness
• varietal typicity
• balance
• type of bitterness
• type of pungency
• complexity
• length of the aftertaste
• freedom from defects

A harmonious Early Harvest can be just as extraordinary as an uncompromisingly intense one.

Why does Early Harvest sometimes scratch the throat?

A well-known compound in this context is:

Oleocanthal.

Oleocanthal is one of the phenolic compounds that can contribute to the characteristic peppery sensation of certain olive oils.

But:

Pungency is not an oleocanthal measuring device.

A strong pungent sensation does not reliably indicate:

• the total amount of polyphenols contained
• the analytical measurement of oleocanthal
• which variety was used
• exactly when the harvest took place
• whether the oil is better overall

For exact figures, one needs laboratory analysis.

Is green olive oil automatically "Early Harvest"?

No.

Young olives can produce intensely green oils due to their pigments.

However, the color is additionally influenced by:

• Olive variety
• Degree of ripeness
• Chlorophyll and carotenoid content
• Processing
• Filtration
• Storage

Green is therefore not a legal or reliable analytical proof of an Early Harvest.

Nor is it proof of the highest quality.

Is Early Harvest automatically extra virgin olive oil?

No.

These are two different levels.

Early Harvest

describes the timing or the state of ripeness of the olives.

Extra virgin olive oil

is a legally defined category of olive oil.

To qualify, chemical and sensory requirements must be met, regardless of the time of harvest.

Early-harvested olives can be improperly:

• transported
• stored
• processed
• or the resulting oil stored incorrectly

afterward.

Therefore, early harvest alone does not make an oil extra virgin olive oil.

Extra virgin olive oil | What does the quality grade mean?

Is Early Harvest automatically premium?

Here too, the answer is:

No.

For Green Agora, an early harvest can be a strong premium characteristic.

But premium quality requires more.

This includes, among other things:

• healthy fruit
• appropriate degree of ripeness
• careful harvesting
• good transport conditions
• fast processing
• suitable mechanical extraction
• hygiene
• proper storage
• chemical quality
• sensory quality
• freshness
• transparency

Early Harvest is part of the quality story.

Not the whole story.

Perfect olive oil purchase | Guide to high-quality EVOO

Early Harvest and cold extraction | Two different decisions

These terms are often confused with one another.

Early Harvest

describes:

the timing or degree of ripeness of the harvest.

Cold extraction

describes:

the subsequent method of producing the olive oil.

According to European marketing regulations, the term:

"cold extraction"

may be used for virgin or extra virgin olive oil if the oil was extracted at:

below 27 °C

by percolation or centrifugation of the olive paste.

An early harvest is therefore not automatically cold-extracted.

And:

A cold-extracted olive oil does not have to come from an early harvest.

First cold pressing and cold extraction | Also not the same

The label:

"first cold pressing"

is intended for the first mechanical pressing of the olive paste at under:

27 °C

using a traditional hydraulic press system.

Modern olive mills, however, often work with:

centrifugation.

In this case, if the requirements are met:

"cold extraction"

is the more precise term.

A high-quality olive oil from an early harvest does not necessarily have to come from a traditional press.

Harvest year on the label | There are rules for this too

For consumers, the harvest is particularly interesting when it comes to premium olive oil.

However, European regulations apply when labeling a specific:

harvest year.

Such a harvest indication is only intended for:

• extra virgin olive oil
• virgin olive oil

Furthermore, the harvest year may only be indicated if:

100 percent of the contents of the container come from that harvest.

The label can indicate the marketing year or the:

month and year.

This is an important point of transparency for Green Agora.

When we communicate a specific harvest, that information should match the actual contents of the product.

Which Green Agora olive oils are currently confirmed as early harvest?

Green Agora does not blanketly label every high-phenolic olive oil as:

Early Harvest.

For this overview, we only include products where the early harvest is explicitly stated in the current product information.

This table is not a quality ranking.

Rather, it illustrates something that I find particularly fascinating about early harvests:

Five early harvests can have completely different analytical values.

This is due to factors including:

• Olive variety
• Location
• Ripening stage
• Harvest year
• Processing
• Analytical method

Olive oil is a natural product.

Analysis values can change between:

• harvests
• batches
• analyses
• storage conditions

change.

Pamako Gold Bio | Early Tsounati from Crete

Pamako Gold Bio is made from:

100 percent Tsounati

from Selino in Chania, Crete.

According to current product information, the fruit is:

harvested by hand while still light green.

Processing takes place:

the same day.

In addition, it is currently labeled with:

cold extraction below 27 °C.

The currently published total polyphenol value is:

2081 mg/kg.

Additionally, an oleocanthal value of:

1318 mg/kg

is currently reported.

This is analytically extraordinary.

For me, Pamako Gold is interesting for more than just the number. It combines:

• an ancient Cretan Tsounati variety
• an early degree of ripeness
• mountainous origin
• intensive sensory qualities
• and detailed analysis

Discover Pamako Gold Bio

Pamako | Lab values and quality

Pamako Blend Silver Bio | Tsounati and Koroneiki

Pamako Silver also comes from:

Selino in Chania, Crete.

Here, a blend is used consisting of:

• Tsounati
• Koroneiki

According to current product information, these are also:

hand-picked, unripe or light green fruit from an early harvest.

Cold extraction is stated as:

below 27 °C.

The currently published total polyphenol value is:

1466 mg/kg.

The currently published oleocanthal value is:

758 mg/kg.

The comparison of Gold versus Silver illustrates very well why one should not understand "Early Harvest" solely through the question of how many polyphenols are contained.

Here, the varietal composition alone changes the entire profile.

Discover Pamako Blend Silver Bio

Kouros of Zeus Red | Early Kalamon from the Peloponnese

Kouros of Zeus Early Harvest in the Red Edition is made from:

Kalamon

olives from Krokes in the Peloponnese.

This is particularly interesting because many consumers primarily know Kalamon as:

table olives.

As an extra virgin olive oil, however, the variety can show an independent sensory character.

The currently published total polyphenol value is:

835 mg/kg.

The currently indicated oleocanthal value is:

649 mg/kg.

The current sensory profile is described with a balance of:

• fruitiness
• bitterness
• pungency

To me, Kouros Red shows particularly well that Early Harvest goes far beyond Koroneiki.

Discover Kouros of Zeus Early Harvest

Voliotis Early Harvest | Early Amfissis from Pelion

Voliotis Early Harvest comes from the region:

Pelion near Volos.

It uses:

Amfissis olives.

Current product information describes:

hand-picked, early-harvested fruit.

The currently published total polyphenol value is:

674 mg/kg.

Additionally, the following are currently reported:

• Oleocanthal 194 mg/kg
• Oleacein 110 mg/kg

The sensory profile is described as robust and fresh with distinct:

• fruitiness
• bitterness
• pungency

The Amfissis early harvest expands the comparison with another Greek variety featuring a distinct profile.

Discover Voliotis Early Harvest

Marmaro Early Harvest | Hondroelia from Chalkidiki

Marmaro is made from:

Hondroelia olives

from Chalkidiki.

Current product information describes:

unripe-harvested fruit and an early harvest.

The currently published total polyphenol value is:

528 mg/kg.

The currently published acidity level is:

0.20 percent.

In terms of sensory profile, Marmaro is described with distinct fruitiness, bitterness, and pungency.

Hondroelia makes this olive oil particularly exciting to me, as this variety is much rarer in the German premium segment than Koroneiki.

Discover Marmaro Early Harvest

Why Pathos, Di Morea, and Mitira are not automatically on this list

Green Agora carries other premium olive oils with:

interesting and sometimes high current polyphenol values.

These include, for example:

• Pathos Bio
• Di Morea Bio
• Mitira Bio

However, a high total polyphenol value alone does not prove:

an early harvest.

Therefore, we only include a product in an early harvest overview if that attribute is evident from:

• current product data
• producer information
• or reliable harvest information

Analytical value and harvest time are two different pieces of information.

Early Harvest and EU Health Claim | Also not the same

Early Harvest is:

not a requirement

for the European Health Claim regarding olive oil polyphenols.

The approved wording is:

"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

This statement may only be used for an olive oil that contains at least:

5 mg of hydroxytyrosol and its derivatives (e.g., oleuropein complex and tyrosol) per 20 g of olive oil.

In addition, consumers must be informed that the beneficial effect is obtained with a daily intake of:

20 g of olive oil.

The claim does not mean "Early Harvest" nor "250 mg total polyphenols per kg."

The legal conditions refer to:

hydroxytyrosol and its derivatives per 20 g of olive oil.

EU Health Claim for Olive Oil | Requirements and lab testing

Total polyphenols and relevant compounds for the claim | Do not equate

If an olive oil, for example, has:

2081 mg of total phenols per kg,

that is an extraordinary analytical value.

But the health claim does not require:

a specific general total phenol number.

For a product-specific check of the claim, one must look at:

• which compounds were measured
• which method was used
• which sample or harvest was tested
• how many relevant compounds are contained per 20 g

This distinction applies to Early Harvest just as it does to any other olive oil.

Is Early Harvest automatically healthier?

This blanket statement would not be accurate.

In certain varieties, an early harvest can contribute to a:

particularly interesting phenolic profile.

This is a real analytical characteristic.

But it does not automatically follow that:

Any early harvest is better in terms of health than any later-harvested extra virgin olive oil.

Health-related claims must be based on:

the respectively authorized health claims and their prerequisites.

orient.

Early Harvest is primarily an agronomic, sensory, and analytical product characteristic.

Is Early Harvest good for enjoying pure?

For many people: yes.

Those who enjoy the following when tasting pure:

• green fruitiness
• bitterness
• peppery pungency
• a long aromatic finish

can discover very interesting olive oils with early harvests.

The direct comparison between:

• Tsounati
• Kalamon
• Amfissis
• Hondroelia

shows just how differently Early Harvest can taste.

Those who prefer mild olive oil do not automatically have to buy early harvest.

Sensory perception remains individual.

Drinking olive oil pure | Which varieties are truly suitable

Early or later harvest | What is better?

That depends on what the producer wants to create and what the customer wants to experience.

Early harvest can be particularly interesting if you:

• like green aromas
• appreciate bitterness
• like pungency
• are interested in phenolic analytics
• would like to compare different olive varieties

A later stage of ripeness, on the other hand, depending on the variety, can enable:

• riper fruitiness
• milder bitterness
• less pronounced pungency
• different aroma profiles
• higher yield

Early versus late is therefore not a simple ranking of good versus bad.

These are different production decisions.

How to taste Early Harvest correctly

Anyone wanting to compare early harvests should not look at the highest polyphenol count first.

Try, for example, two to four olive oils in succession and pay attention to:

• intensity of fruitiness
• green aromatics
• specific aromas
• type of bitterness
• strength of bitterness
• location of pungency
• duration of pungency
• balance
• length of the aftertaste

Then Early Harvest suddenly stops being an abstract term.

One experiences directly:

Tsounati is not Kalamon.

Kalamon is not Hondroelia.

Amfissis possesses yet another character.

Comparing Early Harvest in the Green Agora Showroom

Sensory perception can be described online.

A direct comparison, however, is something different.

In the Green Agora olive oil showroom in Lüdenscheid, different:

• producers
• olive varieties
• early harvests
• blends
• origins
• taste profiles

can be compared with one another.

The showroom covers around:

360 square meters

with a ceiling height of approximately:

4 meters.

There, for example, a Tsounati early harvest can be tasted right next to:

• Kalamon
• Hondroelia
• Amfissis

It is precisely then that one understands most quickly why early harvested by no means implies that all early harvests taste the same.

Get to know the Green Agora olive oil showroom and tasting

Ayhan's perspective | For me, early harvest is a decision, not a ranking

Early harvest fascinates me.

But not just because it can result in high polyphenol levels.

I am interested in the decision behind it.

A producer says:

I am not just waiting for the maximum possible yield.

I want to achieve a specific:

• aroma profile
• phenol profile
• bitterness profile
• pungency profile

And then the olive variety comes into play.

Pamako Gold from Tsounati is not simply:

a stronger version of Kouros from Kalamon.

Voliotis from Amfissis is something else again.

And Marmaro from Hondroelia tells a completely different story.

That is why I do not like the formula:

harvested earlier means more polyphenols and is therefore automatically better.

It is too simple.

I prefer to look at:

• olive variety
• origin
• degree of ripeness
• producer
• processing
• sensory profile
• current analysis

If a Pamako Gold then shows:

2081 mg of total phenols per kg

this number may be exceptional.

But a Marmaro with:

528 mg/kg

as a Hondroelia early harvest can also possess a completely unique and exciting character.

Therefore, for me, Early Harvest is not a ranking.

It is a conscious production decision, the result of which one can analyze and, above all, taste.

Ayhan from Green Agora

Frequently asked questions about early harvest olive oil

What does early harvest olive oil mean?

The olives are deliberately harvested relatively early during their ripening process, often while still green or during an early color change.

What does Early Harvest mean?

Early Harvest is the English term for early harvest.

Is Early Harvest a legally defined quality grade?

No. Extra virgin olive oil is a legal category. Early Harvest describes the time of harvest or the degree of ripeness.

When is Early Harvest?

There is no universal month. The suitable time depends, among other things, on the variety, region, altitude, climate, weather, and harvest year.

Are olives always green during Early Harvest?

They are often still green or in an early state of color change. The exact degree of ripeness depends on the desired product profile and the variety.

Is September automatically early harvest?

No. A calendar month alone does not prove the state of ripeness of an olive.

What is a maturity index?

Maturity indices attempt to systematically classify the state of development of the fruits based on defined characteristics. They can be helpful for research and production decisions.

Does early harvest always have more polyphenols?

No. For many varieties, earlier stages of ripeness can favor higher concentrations of certain phenols. However, the progression is highly dependent on the olive variety.

Is there current research on this?

Yes. A study published in 2026 on four olive varieties, for example, showed significant decreases in phenols during ripening for two varieties, while values remained relatively stable for two others.

Why is Early Harvest often more expensive?

Early olives may yield less oil. As a result, more fruit and higher production effort may be required for the same amount of finished olive oil.

Is early harvest always of higher quality?

No. The harvest time alone does not replace good raw materials, careful processing, chemical quality, and flawless sensory characteristics.

Is early harvest always extra virgin olive oil?

No. The category of extra virgin olive oil must meet the legal requirements regardless of the time of harvest.

Is Early Harvest automatically premium?

No. Early harvest can be a strong premium characteristic, but it is only one part of the overall quality assessment.

Is Early Harvest always organic?

No. Organic certification and harvest time are different attributes.

Is Early Harvest automatically cold-extracted?

No. Early Harvest describes the harvest. Cold extraction describes the subsequent extraction of the olive oil.

What does cold extraction mean?

The term is intended for virgin olive oil or extra virgin olive oil under the legal requirements for extraction at below 27 °C by percolation or centrifugation.

What does first cold pressing mean?

This term is intended for the first mechanical pressing of the olive paste at below 27 °C in a traditional hydraulic press system.

Why is Early Harvest often bitter?

Certain phenolic compounds contribute to bitterness and can be more prevalent in earlier stages of ripeness, depending on the variety.

Why is Early Harvest often pungent?

Phenolic compounds contribute to the peppery pungency of virgin olive oils. Oleocanthal is particularly well-known in this context.

Is very pungent olive oil automatically early harvest?

No. Pungency alone does not prove the time of harvest nor a specific total polyphenol value or oleocanthal value.

Is green olive oil automatically Early Harvest?

No. Color depends on variety, ripeness, pigments, processing, and storage and is not reliable evidence.

Is an Early Harvest with 2000 mg/kg automatically better than one with 500 mg/kg?

No. The higher value describes a significantly higher analyzed total phenol concentration. Overall quality and taste depend on other factors.

Which confirmed Green Agora Early Harvest currently has the highest total polyphenol value?

Pamako Gold Organic currently has the highest published total polyphenol value of 2081 mg/kg among the confirmed Green Agora early harvests listed here.

Is this a quality ranking?

No. The values show analytical differences. They do not indicate by themselves which olive oil is sensory-wise or overall the best.

Is Early Harvest a prerequisite for the EU Health Claim?

No. The decisive factors are the legally specified amounts of hydroxytyrosol and its derivatives per 20 g of olive oil.

Are 250 mg of total polyphenols per kg automatically sufficient for the EU claim?

No. Total polyphenols must not be automatically equated with the relevant hydroxytyrosol derivatives.

Can one drink Early Harvest olive oil pure?

Yes. Characterful early harvests in particular can be very interesting for conscious pure consumption and sensory tasting.

Can one use Early Harvest for cooking?

Yes. Extra virgin olive oil can be used both cold and for numerous applications in warm cuisine.

What is better, early or later harvest?

There is no universal answer. Early and later stages of ripeness can produce different sensory and analytical profiles.

Scientific and legal basis

• Delegated Regulation (EU) 2022/2104 | Marketing standards for olive oil | Cold extraction, harvest year, and voluntary statements
• Regulation (EU) No. 432/2012 | Authorized health claim for olive oil polyphenols
• International Olive Council | Organoleptic assessment of virgin olive oils
• Trade Offs Between Fruit Health, Oil Accumulation, and Bioactive Retention During Olive Fruit Ripening in Four Spanish Olive Cultivars | 2026 | PMID 41750919
• Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny | 2024 | PMID 38275630
• Targeted Metabolic Profiling of the Corbella Olive Cultivar During Early Maturation | Food Chemistry | 2024
• Deciphering the Influence of the Cultivar on the Phenolic Content of Virgin Olive Oil | Journal of Food Composition and Analysis | 2024

The central scientific finding is:

The time of harvest influences the subsequent olive oil.

But the effects on:

• oil yield
• phenols
• sensory profile
• stability

are dependent on:

variety, location, harvest year, and processing.

Therefore, Early Harvest should never be understood as a simple quality formula.

Further Green Agora guides

• Perfect olive oil purchase | Guide to the perfect EVOO choice
• Understanding polyphenols in olive oil
• Extra virgin olive oil | What does the quality grade mean?
• How do you recognize good olive oil?
• Drinking olive oil pure | Varieties and sensory profiles
• Storing olive oil correctly | Protecting polyphenols, taste, and freshness

Discover Early Harvest olive oil at Green Agora

Green Agora carries various premium olive oils that are currently explicitly labeled as early harvest.

We are particularly interested in their:

diversity.

Tsounati is allowed to taste different than Kalamon.

Amfissis is allowed to possess a different character than Hondroelia.

And a total polyphenol value of 2081 mg/kg is allowed to be analytically exceptional, without that automatically implying that every other Early Harvest is qualitatively behind it.

We therefore do not want to reduce early harvest to a single number.

We show:

• variety
• origin
• producer
• degree of ripeness and harvest information
• sensory profile
• current analytics

Discover premium olive oils

Would you like to know which Early Harvest suits your taste?

Then we will compare variety, intensity, bitterness, pungency, origin, and current analysis values with you.

WhatsApp: +49 175 9009341

E-Mail: info@greenagora.de

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