The Difference Between Last Harvest and New Harvest Extra Virgin Olive Oil: Quality that Lasts

When it comes to extra virgin olive oil (EVOO), there’s often a lot of buzz around the term "new harvest," but what about the olive oil from the last harvest? Many consumers wonder whether last harvest EVOO can hold up in terms of flavour, health benefits, and overall quality. The answer might surprise you—especially if you’re using high-quality olive oil.

In this post, we’ll explore the key differences between last harvest EVOO and new harvest EVOO, and why top-tier olive oils, regardless of the harvest date, continue to deliver incredible health benefits and a full-bodied flavour profile.

What’s the Difference Between Last Harvest and New Harvest EVOO?

The primary difference between new harvest and last harvest olive oil lies in the timing of the olive harvest. Olive trees are typically harvested once a year, in Autumn. The new harvest refers to olive oil that is pressed from freshly harvested olives. It’s often considered "the freshest" EVOO, with vibrant, intense flavours and high concentrations of polyphenols (antioxidants).

On the other hand, last harvest EVOO is made from olives that were harvested the previous year. While still high-quality, the flavour profile might be slightly more subdued compared to the new harvest. This doesn’t mean it’s lacking in flavour or nutrients, but it would almost certainly be more mellow in taste.

Quality Matters: Health Benefits Remain Intact

One of the most compelling reasons to choose high-quality EVOO, whether it’s new harvest or last harvest, is that its health benefits remain largely intact. High-quality olive oils are packed with monounsaturated fats, antioxidants, and anti-inflammatory compounds, including oleocanthal and oleuropein.

These compounds provide numerous health benefits, such as reducing the risk of chronic diseases, improving heart health, and offering anti-inflammatory properties. The good news is that good quality olive oil doesn’t lose these health-promoting compounds quickly, even as it ages.

In fact, many premium olive oils are carefully harvested, processed, and stored to maintain their integrity, meaning the health benefits of a well-crafted EVOO remain strong long after the harvest. The more delicate, lower-quality oils, however, tend to degrade faster—losing both flavour and health benefits over time.

Organoleptic Qualities: Flavour That Endures

When it comes to the organoleptic qualities of EVOO, there’s a noticeable difference between a fresh, new harvest and an older, last harvest. New harvest olive oil is often more vibrant, with stronger peppery, grassy, and fruity notes. This is thanks to its higher concentration of polyphenols and other volatile compounds that give it that intense flavour.

But don’t discount last harvest EVOO just yet! While it may have a slightly more mellow flavour, high-quality oils are made to age gracefully and can still offer a balanced and nuanced flavour profile, with less bitterness and pungency than its newer counterpart, but with no sacrifice in overall quality.

Bottom line: The organoleptic qualities of high-end EVOO will not fade as dramatically over time. Premium EVOO from last harvest can still deliver rich, full-bodied flavours and aromas, just in a more subdued form. On the other hand, lower-quality oils lose their flavour profile more quickly and tend to go rancid much sooner.

The Importance of Proper Storage

Whether you’re using last harvest or new harvest olive oil, proper storage is key to preserving its quality. EVOO should always be stored in a cool, dark place—preferably in a sealed container. Exposure to light, heat, and air accelerates the degradation of the oil and can cause the loss of both flavour and health benefits.

Why Choose Good Quality EVOO?

In summary, while the new harvest EVOO may provide an intense burst of flavour and robust health benefits right after the harvest, high-quality EVOO from last harvest can still maintain its taste, aroma, and health-boosting properties. The difference is much more pronounced in lower-quality EVOOs, which degrade more quickly in terms of flavour and nutritional content.

So, when you choose a top-tier extra virgin olive oil, you’re not just buying a bottle of oil—you’re investing in an experience that will last for months, and in some cases, even a full year. Whether you pick a new harvest or last harvest bottle, as long as it’s high-quality EVOO, you’ll be getting the most out of your oil, both in terms of health benefits and flavour.

 

Conclusion

At the end of the day, good quality extra virgin olive oil offers a range of benefits—whether it’s from the new harvest or the last harvest. While the newer oils may have a stronger taste and higher levels of antioxidants, premium olive oils will maintain their health benefits, organoleptic qualities, and rich flavours for months or even longer. When purchasing EVOO, always opt for the best quality available to ensure you’re getting the most out of every drop.