Category · Extra Virgin Olive Oil
Early Harvest Olive Oil
Olives picked green and young, pressed within hours — the freshest, most intense, most alive olive oil there is. Single-variety, this year's harvest.
This year's harvest
Three single-variety oils, all pressed from this season's early, green-picked olives. Pick by taste, or take the quiz to find your match.
Coratina d'Italia
Bold & Punchy
€24
A hit of healthy polyphenols
Picual de España
Green & Grassy
€22
All-round goodness
Nocellara d'Italia
Gentle & Fruity
€23
Effortlessly likeable
Not sure which one to pick?
Find Your Flavour →The Timing
What "early harvest" actually means
An olive changes as it ripens — green, then purple, then black — and so does the oil it makes. Pick early, while it's green, and you get less oil but far more of everything that matters: flavour, aroma and polyphenols. Wait, and you get more oil but a milder, flatter one. Early harvest is the choice to pick at the green peak.
Why early-harvest olive oil is rare — and costs more
Early harvest isn't a marketing word; it's an economic sacrifice most producers won't make. Here's the maths, and why the industry picks late instead.
the oil green, early-harvested olives give versus fully ripe ones — so it takes about twice the fruit to fill a bottle.
the short early window when the fruit is still green and at its peak. The industry waits for yield; we don't.
On the maths: green, early-picked olives contain less oil than fully ripe ones — roughly half — so it takes about twice the fruit to fill a bottle. That yield gap is the core economics behind early-harvest pricing.
Green olives give less oil
Ripe black olives are fat with oil; green ones aren't. Early harvest trades yield for quality — roughly half the oil per kilo of fruit, which is exactly why it costs more per bottle.
A short, careful window
The green window lasts weeks, and firm early fruit has to be picked and pressed fast to avoid bruising and oxidation. More care, less oil, higher cost — the opposite of how commodity oil is made.
Volume wins at scale
Mass producers pick late and mechanically, when olives are heavy with oil, then blend for a cheap, neutral, consistent taste. Early harvest is the deliberate choice not to.
The Taste
What early harvest tastes like
Green, grassy and aromatic, with a bitterness on the tongue and a peppery catch at the back of the throat — sometimes enough to make you cough. That kick isn't a flaw; it's the taste of a fresh, just-pressed oil, straight from green fruit. In its first weeks, unfiltered, it's what Italians call olio nuovo. Our three vary in intensity, but all share that living, green freshness.
The Catch
It only works fresh
Everything early harvest gives you — the green intensity, the aroma, the polyphenols — starts fading the day the oil is bottled. A great early-harvest oil that's sat in transit and on a shelf for a year has quietly become an ordinary one. Freshness isn't a nice-to-have here; it's the whole product.
So we do the one thing that keeps it honest: we only ever sell the latest harvest. When this year's is gone, we wait for the next — rather than shipping you last year's oil dressed up as fresh.
Picking early is also why it's the healthiest
Polyphenols — the antioxidants behind olive oil's health reputation — peak in green, early-harvested olives. The harvest choice and the health benefit are the same decision.
See our high-polyphenol range →Freshness you can check
Careful early harvest shows up in the numbers — low acidity (from intact, quickly-pressed fruit) and low peroxides (from minimal oxidation). Every batch is third-party tested; here are the full reports.
How we harvest
Picked green in October, from a single variety, and cold-pressed within hours — then bottled fresh and shipped while it's still this year's oil.
ALWAYS FRESH
Olive oil always from the latest harvest. Pressed within hours after picking, bottled at peak freshness.
SINGLE VARIETY
Each bottle is from a single olive variety. You get the pure expression of the cultivar and its origin.
EARLY HARVEST
Olives are harvested early in season when they are highest in polyphenols that give taste and health
FROM GROVE TO TABLE
We source directly from the people who make the oil. No middlemen, no blending, no shortcuts.
LAB-TESTED QUALITY
Every bottle is lab-tested by third parties on key quality markers you can verify for yourself.
Word from the street
Good on everything!
I used to just cook with olive oil. Now I'm putting it on everything. Didn't know it could have so much taste.
Like living in Spain again
Living in Spain for some time, I got used to having amazing olive oil around. It's hard in Germany to find good ones; Attimo brought back some wonderful memories.
Finally
I always bring back tons of olive oil from vacation, but it runs out fast. Very happy to have finally found real olive oil at home.
Super fresh
I tried a lot of olive oils and this one is my favourite. The smell is absolutely unreal, so fresh it's like the olives are being pressed right then and there.
I got hooked fast
I bought 4 bottles and they were gone in a month. Never buying in the supermarket again.
You can taste the quality
I was skeptical about the price but now I get it. You can really taste the difference in quality, there's nothing like this in the local shops here.
Fresh harvest in a bottle
It tastes like I just picked the olives and pressed them myself. Super fresh and natural, I love it!
Good on everything!
I used to just cook with olive oil. Now I'm putting it on everything. Didn't know it could have so much taste.
Like living in Spain again
Living in Spain for some time, I got used to having amazing olive oil around. It's hard in Germany to find good ones; Attimo brought back some wonderful memories.
Finally
I always bring back tons of olive oil from vacation, but it runs out fast. Very happy to have finally found real olive oil at home.
Super fresh
I tried a lot of olive oils and this one is my favourite. The smell is absolutely unreal, so fresh it's like the olives are being pressed right then and there.
I got hooked fast
I bought 4 bottles and they were gone in a month. Never buying in the supermarket again.
You can taste the quality
I was skeptical about the price but now I get it. You can really taste the difference in quality, there's nothing like this in the local shops here.
Fresh harvest in a bottle
It tastes like I just picked the olives and pressed them myself. Super fresh and natural, I love it!
Early harvest olive oil FAQ
From the grove
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How to read an olive oil lab report: what every number means, which compounds matter for health, and how to tell good, fresh oils from bad, old ones.
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Unfiltered Olive Oil Sounds Like A Good Idea. In Most Cases, It's Not.
Unfiltered olive oil looks more natural, but the residual water and sediment accelerate oxidation — destroying the polyphenols and flavour you're paying for. Unless you're at the mill, filtered is the better buy.
Read more
Polyphenols In Olive Oil: Explained
Polyphenols in olive oil: the compounds behind the health research, how they're measured, what the science shows on cardiovascular and anti-inflammatory effects, and how harvest timing determines how much ends up in your bottle
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