1. What Is Green Olive Oil?
Green olive oil, also known as early harvest oil, is obtained from the juice extracted from the youngest olives, which are still green or at the stage known as envero. Its characteristic intense green color comes from the high chlorophyll content in these early-stage olives.
Harvesting at this stage of ripeness typically occurs during October and November, although the exact timing depends on the geographic area and olive variety. This early oil stands out for its vibrant green color and deep, robust flavor and aroma, distinguishing it from extra virgin olive oil harvested later in December and January when the olives are riper.
2. How Is Green Olive Oil Made?
The process of producing early harvest olive oil is the same as that of extra virgin olive oil made from later harvests. It begins with harvesting the olives, followed immediately by milling the fruit to extract the oil. This process relies solely on mechanical methods and is performed cold to preserve the oil’s maximum properties.
The key difference lies in the timing of the harvest. While green olive oil is obtained from olives picked during envero, extra virgin olive oil is extracted from fully mature olives, typically harvested between December and January. Early in the season, the olive tree is just beginning the process of lipogenesis, where it produces and accumulates oil in the fruit. As a result, green olives contain less oil than their mature counterparts. However, this lower yield is offset by the oil’s exceptional qualities, as early harvest oil is richer in polyphenols, giving it remarkable flavor and significant health benefits.
3. Why the Product in Your Hands Is So Special
Early harvest olive oil is particularly rich in polyphenols, compounds that offer extraordinary benefits for both flavor and health. Polyphenols are plant-based substances with high antioxidant capacity, which translates into protection against degenerative diseases. In recent years, numerous studies have confirmed the health benefits of polyphenol consumption, especially for cardiovascular health. They have also been shown to improve markers of metabolic disorders such as diabetes and insulin resistance, as well as certain types of cancer.
Cuarentaiseis Cromosomas embodies a strong commitment not only to health but also to preserving the essence of its product and the value chain that makes it possible. You'll notice that the bottle is made of dark glass and wrapped in esparto. Esparto is a natural plant native to the Iberian Peninsula, a highly versatile natural fiber historically used since Roman times for crafting ropes, baskets, sandals, and even fishing nets.
In our case, we use esparto as a cover for our bottle to better maintain the oil's temperature and protect it from light, which could spoil its quality. Importantly, this task is not performed by a machine but by a skilled artisan from Jaén who handcrafts each cover, ensuring no two bottles of Cuarentaiseis Cromosomas are the same. Supporting these artisans—as well as the farmers who work the land in Los Villares de Jaén, where our oil originates—is one of our most steadfast commitments.
4. How We Recommend Enjoying This Oil
The flavor of green olive oil is an experience in itself, and it’s important to understand this before trying it. This elixir, brimming with unique properties, surprises the palate in a one-of-a-kind way: initially, you’ll feel a delicate smoothness, almost enveloping, but as it reaches the throat, the sensations vary—some experience a peppery kick, others a touch of bitterness, and some describe it as akin to biting into a fresh, unseasoned Jaén olive. What we can assure you is that the sensation is absolutely addictive for those trying it for the first time.
Here are some of our recommendations:
For beginners: Start with the simplest yet most sublime pairing—a drizzle of oil over a slice of good bread. Let each bite awaken your senses.
For seasoned enthusiasts: Master the art of "dipping" (el arte del mojeteo). Pour a small plate of oil, take some fresh bread, and let it dance over the liquid gold. A simple yet unmatched appetizer.
For the adventurous: Elevate your grilled or charred vegetables. A few drops of green olive oil at the end transform a healthy dish into an unforgettable delight.
For connoisseurs: Pair it with cheese for a taste of heaven. An aged cheese, for example, combined with this oil, is a dreamlike experience.
For the creative: Experiment with salads and discover how this oil enhances every ingredient, bringing out their best characteristics.
This oil is not merely an accompaniment; it is the soul that transforms every dish into a masterpiece. And speaking of artistry and vision, that’s YOU. Thank you for joining us in celebrating the first year of Cuarentaiseis Cromosomas.
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