The maturity of the olives at harvest significantly affects the flavor, aroma, and characteristics of the oil. 

The harvest timing determines whether the oil will be more robust and peppery (from less mature olives) or smoother and buttery (from more mature olives). 

Harvesting Returns

  • Early Harvest (Less Mature)

    Timing:
    Harvested when olives are still green (usually September to early October).

    Flavor Profile:
    Bold, grassy, and herbaceous

    High bitterness and pungency (peppery finish due to high polyphenol content)

    Strong green fruit notes (like green apple, artichoke, or unripe tomato)

    Polyphenol Content:
    Very high, leading to greater health benefits and a longer shelf life.

    Color:
    Vivid green

    The high polyphenol content (health benefits) reflects the potential for exponential growth and long-term value creation.

  • Mid-Harvest (Moderately Mature)

    Timing:
    Harvested when olives are starting to turn from green to purple (October to early November).

    Flavor Profile:
    More balanced between fruity and bitter

    Moderate pungency and pepperiness

    Notes of ripe fruit (like almond or banana) mixed with green flavors

    Polyphenol Content:
    Moderate, giving a balanced health benefit and smoother taste.

    Color:
    Green-gold or yellow-green

    The complexity of flavor of our Mid-Harvest Vintage leads to strategic positioning, scaling operations and increasing market share.

  • Late Harvest (More Mature)

    Timing:
    Harvested when olives are fully ripe and dark purple to black (late November to December).

    Flavor Profile:
    Mild and smooth

    Low bitterness and pepperiness

    Sweet, buttery notes with hints of ripe fruit (like figs, nuts, or ripe banana)

    Polyphenol Content:
    Lower, leading to a shorter shelf life and milder health benefits.

    Color:
    Golden yellow

    Our Golden olives vintage target cash flow and yield.