One of the concepts we frequently hear in the world of olive oil is "first harvest." So, what is first harvest olive oil and why is it so valuable? Discovering the differences of this special oil that comes to our tables helps us make the right choice for a healthy life.
What is the first harvest?
First-harvest olive oil is obtained by picking olives before they are fully ripe, usually in September and October. Olives from this period are greener, firmer, and much richer in polyphenols.
Characteristics of First Harvest Olive Oil
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High Polyphenol Content
Olives harvested early are much richer in antioxidants, which increases the health value of olive oil. -
Sharp and Fruity Taste
First-harvest oils leave a more intense fruity aroma on the palate and a slight burning sensation in the throat. This taste is indicative of high polyphenol content. -
More Intense Color
It has a more intense, greenish color. This is a sign of freshness and richness. -
Obtained in Small Quantities
The yield is low because the olives are harvested before they are fully ripe. Therefore, the oils from the first harvest are more valuable.
Contributions to Health
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It strengthens the immune system.
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It slows down cell aging.
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It protects cardiovascular health.
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It reduces inflammation.
At Delice Farm House, we meticulously harvest our olives during the first harvest season, which begins in September, and process them using the cold-pressing method. This allows us to bring you fresh, high-quality extra virgin olive oil rich in polyphenols.
First harvest olive oil is not just a food, but a health elixir offered by nature. Its difference lies in its intense aroma, powerful antioxidant properties, and natural qualities.
