Early harvest olive oil, at its most intense
Early-harvest olive oils are pressed from green olives picked at the very start of the season, when yields are lowest and flavour is at its most intense: grassy, bitter and boldly peppery. Each oil in this collection is backed by polyphenol analyses and harvest data, so you can compare producers, varieties and vintages side by side.
New to the category? Our guide to choosing a quality extra virgin olive oil covers the essentials, or read about the first oils of the 2026/27 harvest.
