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When it comes to olive oil you often hear about the “new harvest”. But what exactly does that mean? Is it important to you as a consumer, and if so, why? In this article we delve deeper into this topic.
One harvest per year
Like grapes, apples and pears, olives are harvested only once a year. This usually happens between October (early harvest) and February (late harvest). Fresh olive oil is pressed from these olives, which is often called “new harvest”.
The moment when olives are harvested has a major influence on the taste of the oil. The farmer plays a crucial role in this. From October onwards he walks past his trees every day to see how far the olives are. Green olives are unripe, purple ones are semi-ripe, and black ones are fully ripe.
Stress moment
Green, unripe olives yield less oil, but the flavor is often more intense: bitter and peppery. Black, ripe olives produce more oil and have a softer, fruity taste with sometimes even vanilla notes. A good olive oil is the result of a careful balance between these flavors. Choosing the right harvest time is therefore a stressful moment for the farmer, partly because weather conditions play a major role. Rain or extreme heat can make harvesting difficult.
Harvest very quickly and very carefully
Olives are fragile fruits and must be handled with extreme care. After harvest, they are processed quickly – usually within a few hours – to prevent oxidation and loss of quality. Undamaged olives ensure lower acidity, an important indicator of the quality of olive oil. For “Extra Virgin” olive oil, this acidity may be a maximum of 0.8%. Many olive oils on our site have an acidity of only 0.1%, which stands for absolute top quality..
Pressing or centrifuging olive paste
Traditionally, olive oil was extracted by pressing paste from olives and then separating the oil from the water. Nowadays this is often done more efficiently by centrifuging, where the oil is separated directly. The result is the same delicious, pure olive oil.
The processing temperature also plays a role. With “cold pressing” the temperature remains between 25 and 30 degrees, which preserves the taste and smell. The experience of the olive oil maker is essential to create the best taste, comparable to the work of a winemaker.
New harvest and the consumer
Our olive oils always come from the last available harvest. This fresh olive oil is cloudy and sometimes contains small particles of the peel and stone, which gives it a rich flavor. However, many producers allow the oil to rest for 6-8 weeks so that these particles sink to the bottom and the oil takes on a naturally filtered appearance. This process slows down the availability of the oil, but ensures a clear end product.
Fresh olive oil usually has a longer shelf life – often 1.5 to 2 years after harvest. While this may be important, we hope you enjoy the oil so much that the bottle will be empty within a few months.
The olive oils on our site come from small producers who work with passion and craftsmanship. As a result, the taste may vary slightly from year to year. One vintage may suit your preference better than another, but that is what makes it exciting. We always choose the new harvest, not only because of its freshness, but also out of curiosity about what this season has to offer.
Summarizing
- Freshness: Fresh oil has more taste, smell and a longer shelf life.
- Quality: Our olive oils have an extremely low acidity and are processed with care.
- Craftsmanship: Each harvest is unique and reflects the work of a small, passionate producer
Olive oil
