Why New-Harvest Extra Virgin Olive Oil Matters
Why New-Harvest Olive Oil Matters
Every October, something remarkable happens in the olive groves of Jaén, Spain. The air turns crisp, the fruit glows green and gold, and the sound of harvest hums through the hills. This is the moment we wait for all year—the start of olive oil’s “new harvest” season. For the families who have tended these groves for generations, it’s more than just work; it’s a celebration of renewal, of soil and sunlight turned into something golden and alive.
At Seasons, that means the arrival of our 2025 New Harvest Collection—vibrant, peppery, and bursting with flavor. These limited-edition extra virgin olive oils capture the grove at its peak, just as the olives turn from deep green to violet. Like fresh-pressed juice, they’re a fleeting celebration of freshness, meant to be enjoyed right now, while their character is brightest and their aroma dances out of the bottle.
What Makes It “New Harvest”?
Early-harvest extra virgin olive oil—sometimes called olio nuovo in Italy—is made from olives picked while they’re still green or just beginning to ripen. The result is oil that bursts with intensity: grassy, herbaceous, and slightly bitter, with the signature peppery kick that tingles at the back of your throat. That’s a sign of the oil’s high polyphenol content—the natural antioxidants that make early-harvest oils both flavorful and incredibly good for you.
Because the olives are harvested before they reach full ripeness, they yield much less oil—sometimes half as much. It’s one of the reasons early-harvest bottles are so precious. Every drop represents extra care, precision, and respect for the fruit. And because the process happens quickly—hand-picking, milling, and bottling within hours—the final oil captures a living moment in time, straight from the grove to your table.
Flavor, Health, and Craft in Every Bottle
The magic of early harvest is all about balance. The flavor is bold but clean; the aroma, alive with notes of fresh-cut grass and artichoke. Behind that beauty is chemistry—higher levels of phenolic compounds and antioxidants that protect both your health and the oil’s own freshness.
Timing is everything. Harvest too early, and the oil can be too sharp; too late, and you lose that electric green intensity. Our family mill in Jaén fine-tunes each harvest by variety and climate, ensuring that every batch reflects the best of its season. It’s a harmony of science and intuition—guided by experience, weather, and the simple joy of tasting the year’s first press.
How to Enjoy New-Harvest Olive Oil
New-harvest oils are made to be savored raw—drizzled generously over roasted vegetables, swirled into soups, or poured over warm, crusty bread. Their bold, peppery notes shine when used as finishing oils, where their vibrancy can truly take center stage.
A few of our favorite pairings:
• Hearty greens and legumes: Add a green, grassy oil to lentil soup or kale salad.
• Grilled meats or seafood: Let the oil’s spice play against char and salt.
• Simple pasta or risotto: Stir in just before serving for a silky, aromatic finish.
• Fresh bread and flaky salt: Because sometimes simplicity says it best.
Drizzle lavishly, not sparingly—the beauty of new harvest oil is that it’s meant to be experienced, not rationed.
Enjoy It While It’s Fresh
Unfiltered olio nuovo styles are prized for their cloudiness and flavor intensity, best enjoyed within the first few months of harvest. Filtered early-harvest oils—like those in our Seasons New Harvest Collection—retain their brilliance longer, especially when stored cool and away from light. Either way, this is oil meant to be loved and used, not saved.
As our co-founder, Soraya Aguilar Sánchez, says: “Every October, the whole province smells like olive oil. It’s the scent of freshness, of life beginning again.”
So pour generously, taste deeply, and celebrate the season. Once you’ve experienced new-harvest olive oil at its peak, there’s no going back.
Written by Hannah Howard