Reasons Early Harvest Olive Oil Is Best for Health & Cooking

Have you ever tried an authentic, high-quality extra-virgin olive oil? You’ll know if you have, the experience is unforgettable. A premium extra-virgin olive oil (EVOO) smells just like frolicking through a seaside grove or, more technically, like grass, fruits, vegetables, and/or flowers. If you taste it by itself, a true EVOO provides a burns-so-good sensation at the back of your throat. It’s an experience so rich and stimulating for the senses that most people love and stay with for with.

The importance of “early harvest” EVOO

From greasing the frying pan to whisking up a citrusy salad dressing, oils are central to our diet. And while nothing is quite as versatile and popular as olive oil, it exists on a very broad spectrum of quality. High-quality olive oil is simply better in taste, in health benefits, and for cooking.

Many already prefer “extra-virgin” olive oil, but what many don’t realize is that “early harvest” EVOO, is even better. Its superior in both taste and health benefits. From pan to plate, an early harvest extra-virgin olive oil is the only one we want in our kitchen.

Early harvest extra-virgin olive oils are the best quality out there

You’ve caught the drift that EVOOs are the best—but now you’ll know why. All olive oils are made by applying pressure to olives in order to separate the liquid oil from the solid matter. “Extra-virgin” olive oil comes from the first press of the olives, whereas virgin oils come from the second press, and “pure” or plain “olive oil” comes from the third press. The very best EVOOs, however, are “early harvest,” meaning they are made from the first press of olives that are still unripe and green.

Early harvest EVOOs has greater health benefits

Pressing unripe olives yields less juice but also conserves the natural polyphenols found in olive oil—i.e., health benefits galore. Polyphenols are antioxidants that occur naturally in olive oil. Studies have shown that polyphenols have anti-inflammatory qualities that may have preventive and therapeutic effects for cardiovascular disease and cancer while also playing a key role in regulating metabolism and chronic disease. More specifically, consuming high-polyphenol extra-virgin olive oil can even help reduce blood pressure. With a deep appreciation for the health benefits of 100% olive oil.

Early harvest extra-virgin olive oil is the best for cooking

The best meals start with a swirl of EVOO in a pan, but only if it’s premium quality. When oils are heated for cooking, potentially harmful chemical (and sometimes physical) changes can occur. According to the Olive Wellness Institute, EVOO produces the lowest level of harmful compounds under heat. EVOO does a great job of retaining its structure and high level of antioxidants, but again, only if it’s high-quality. EVOOs with lower polyphenol content will not stand up to heat like the high polyphenol Early harvest extra-virgin olive oil.

The fact that Cooking with Early harvest extra-virgin olive oil comes with health benefits and taste, cannot overemphasized. The rich, fruity, and grassy notes of this oil elevate any flavor profile, whether it’s a classic Mediterranean dip like Tzatziki or Lime-Garlic Chicken Kebabs. Using real olive oil is a simple way to please the palate and increase the nutrition of any healthy meal. There’s no reason we shouldn’t be using it for everything: from frying eggs to grilling some fresh veggies to whipping up a luxurious dessert like Olive Oil Brownies.

Take Home

When you taste an early harvest extra-virgin olive oil, the luxurious taste and silky feel leave a mark on your memory. Quality food has the power to do that. Sometimes we think that something so exceptional must be saved for “special occasions.” But let’s think about it… Doesn’t our health deserve the best at all times?