What is Early Harvest? — Optimal Timing
Early harvest consists of picking olives when they are still green, typically between September and October, before they begin to darken. This method, practiced since antiquity, produces extra virgin olive oil with very low acidity and high polyphenol concentration. CARTAEA practices selective early harvest on its Thuburbo Majus groves, guaranteeing exceptional premium olive oil.
Characteristics of Early Harvest Olive Oil
Early harvest olive oil stands out for its intense aromatic profile: pronounced herbaceous notes, characteristic bitterness, and remarkable pungency. This extra virgin olive oil presents an intense green color and denser texture. Polyphenol concentration is significantly higher than in late harvest oils, offering exceptional nutritional benefits. CARTAEA captures this intensity in every bottle of premium olive oil.
Advantages of Early Harvest — Quality and Freshness
Early harvest offers several advantages: very low natural acidity (often below 0.2%), maximum concentration of polyphenols and antioxidants, incomparable freshness, and distinctive aromatic profile. This method produces extra virgin olive oil of exceptional purity. CARTAEA combines early harvest and cold pressing within 6 hours to create premium olive oil that reveals all the intensity of green olives.
Culinary Use — When to Use Early Harvest Oil
Early harvest olive oil, with its intense profile and characteristic bitterness, excels as a finishing oil on Mediterranean dishes, grilled vegetables, or to accompany aged cheeses. Its remarkable pungency makes it a premium choice for connoisseurs. CARTAEA recommends this extra virgin olive oil for uses where aromatic intensity is sought, revealing all the complexity of early-harvested Chetoui olives.