Why We're Early Birds š¦
Why We're Early Birds š¦
ā° Early Harvest
(OctoberāNovember)
Our olives are harvested early in the season when they are still green.
Since green olives are not mature, they produce less oil.
But on the bright side, green olives are packed with those healthy polyphenols and that bold, peppery kick that makes your throat tingle.
ā³ Transition Phase
(late Nov. - early Dec.)
Some producers harvest here, when olives are half green, half purple.
They get more oil per olive, a smoother flavour, and still a decent amount of polyphenols.
š“ Late Harvest
(DecemberāJanuary)
Some folks wait until the olives have turned black or purple, meaning they've reached full maturity.
This way, they get way more oil per oliveāgreat for volume!
The sacrifice? Milder flavour and significantly fewer polyphenols.
The Bottom Line!
PURE QUALITY ALWAYS WINS.
We choose to sacrifice oil volume for maximum flavour and health benefits.
When you taste the difference and feel the difference, you'll know.