Early Harvest Extra Virgin Olive Oil

Early Harvest Extra Virgin Olive Oil is an extra virgin olive oil made from olives harvested at the very beginning of the season, while they are still green and not fully ripened.

In the case of Eleology’s Early Harvest Extra Virgin Olive Oil, the harvest took place between late September and mid-October in the region of Ancient Olympia, located in the Peloponnese, Greece.

What are the characteristics of an Early Harvest EVOO?

Color: Although color is not a quality criterion for EVOO, Early Harvest EVOO is known for its intense, vibrant green hue. This is due to the higher presence of chlorophyll in unripe olives.

Flavor: Early Harvest EVOOs typically offer a robust and intense flavor. They are peppery with spicy notes that we can feel at the back of the throat. This sensation is caused by the high concentration of oleocanthal—a polyphenol with natural anti-inflammatory properties. A bitter taste, perceived at the back of the tongue, also indicates a high content of phenolic compounds.

Aroma: Herbaceous aromas reminiscent of freshly cut grass or green leaves.

Acidity: Lower acidity, which is a key indicator of high-quality EVOO.

Yield: A lower oil yield, meaning significantly more olives are needed to produce the same quantity of Early Harvest EVOO.

Harvest & Production Process

Early Harvest requires more intensive labor in the fields and careful handling at the olive mill to produce exceptional olive oil with excellent chemical and organoleptic characteristics.

What are the benefits of Early Harvest Extra Virgin Olive Oil?

Higher Polyphenol Content (Antioxidants)

Early Harvest EVOOs are rich in polyphenols, natural antioxidants with a range of health benefits, including:

• Reduced inflammation
• Lower risk of heart disease
• Protection against certain types of cancer
• Neuroprotective effects

Higher Concentrations of Oleocanthal & Oleiacein

These phenolic compounds are linked to strong anti-inflammatory and antioxidant activity.

Longer Shelf Life

The higher antioxidant content not only protects the consumer but also protects the oil itself from oxidation, resulting in a longer shelf life under proper storage conditions


Vitamins & Healthy Fats

Extra Virgin Olive Oil is rich in monounsaturated fats (oleic acid), which benefit heart health. It also contains vitamins E and D.

Cholesterol Support

Helps lower LDL (bad) cholesterol levels while increasing HDL (good) cholesterol.

Recommended Uses

• Take 1 tablespoon every morning. The ancient Greeks traditionally consumed “agoureleo”(Early Harvest olive oil) as a natural remedy
• Best enjoyed raw or used in moderate cooking conditions to preserve its healthful properties.

It is beautifully paired with fresh salads, steamed vegetables, or toasted bread. It also complements gourmet dishes, cheeses, cured meats, sauces, and dressings.