Early Harvest Olive Oil: The Freshest Expression of the Season
The Art of Producing Early Harvest Olive Oil
Early harvest olive oil represents the most vibrant, aromatic and nutrient-rich expression of the olive fruit. Most of our oils are produced between October and early December, although the exact timing depends on region, olive variety and seasonal weather. In Andalucía, our partner Oro Bailén—one of the world’s most awarded olive oil producers—begins production each October using a mini mill. Small batches are pressed daily to determine the perfect flavour profile. Once this optimal moment is identified, harvesting begins rapidly and the oil is cold-extracted within hours to preserve maximum freshness, aroma and polyphenol content.
This meticulous approach results in early harvest olive oil with intense fruitiness, lively pepperiness, and exceptional complexity—ideal for finishing dishes where the flavour deserves to shine.
Italian Early Harvest Olive Oils
From Tuscany, Frantoio Franci has launched Bella, a delicate early-harvest extra virgin olive oil. With fresh green aromas, soft fruitiness and a gentle peppery finish, it is wonderfully versatile—perfect on salads, roasted vegetables and antipasti.
We also welcome Anteprima 2022, produced from Frantoio, Moraiolo and Leccino olives. Medium-to-intense in fruitiness, this Tuscan olive oil is excellent for dipping bread or drizzling over tomatoes, mozzarella or grilled meats.
Spanish Early Harvest Olive Oils
From Andalucía, we have selected outstanding new expressions from Oro Bailén. The Arbequina is beautifully fruity and smooth, making it one of our most popular premium olive oils. For a stronger profile, the Picual monocultivar offers herbal notes, balanced bitterness and a spicy finish—an elegant and complex flagship oil ideal for bold Mediterranean dishes.
Explore Our Premium Olive Oils
Experience these exceptional early-harvest selections and discover new favourites from Italy and Spain.
👉 Browse Our Premium Olive Oil Collection