Early Harvest Olive Oil
Early Harvest Olive Oil
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Early Harvest Olive Oil
Extra virgin olive oil from Spain, pressed from early-harvest fruit and bottled in 500 ml dark glass. A finishing oil — the one you reach for after the heat is off.
Early harvest means the olives come off the tree green, before they have finished ripening. It yields less oil per tree, and it is what gives the oil its colour and its pepper.
Early harvest · Spain · Clyro
The oil you reach for after the heat is off.
Extra virgin olive oil from Spain, pressed from early-harvest fruit and bottled in 500 ml dark glass. A finishing oil, not a frying oil.
Early harvest
Green fruit, less oil.
Early harvest means the olives come off the tree green, before they have finished ripening. It yields less oil per tree, which is why it costs what it costs.
It is also what gives the oil its colour and its pepper. That bite at the back of the throat is the point, not a fault.
The bottle
Dark glass, cool cupboard.
The bottle is dark for a reason: light is what turns oil stale. Keep it out of the window, somewhere cool and dry.
Oil does not improve in the cupboard. Use it within twelve months of opening for the taste it was bottled with.
Detail
What is in the bottle.
Four things worth knowing before you pour it.
01
Picked green
Early harvest: the fruit comes off the tree before it has finished ripening. Less oil per tree, and a different oil for it.
02
Colour and pepper
Green fruit is what gives this oil its colour and the pepper at the back of the throat. That bite is the point, not a fault.
500 · ml
Dark glass
Light is what turns oil stale, so the bottle is dark. Keep it out of the window, somewhere cool and dry.
For finishing
Over tomatoes, over bread, over anything just off the heat. It is wasted in a frying pan.
Two years from bottling; best within twelve months of opening.
It is wasted in a frying pan.
How to use it
Last, not first.
Off the heat
Pour it once the pan is off the heat. Anything you cook out of it is the part you paid for.
Over bread and tomatoes
A dish of it with torn bread and salt is the simplest way to taste what early harvest means.
Use it, do not save it. Oil does not improve in the cupboard.
Detail
Specification.
| Oil | Extra virgin olive oil, early harvest |
| Volume | 500 ml |
| Bottle | Dark glass |
| Bottled in | Spain |
| Storage | Best kept dry, cool and out of direct light |
| Keeping | Two years from bottling; best within twelve months of opening |
| Shipping | Free, every order, no minimum |
| Returns | 30 days from delivery |
Questions
Before you order.
Which olive variety is it, and which region of Spain?
We do not list the cultivar or the region, so we are not going to guess at one. What we can tell you is on the bottle and on this page: extra virgin, early harvest, bottled in Spain.
What is the acidity, and which harvest is this?
We do not publish a free acidity figure, a polyphenol count or a harvest date for this bottling, and we would rather leave the row blank than invent numbers. If you need a lot-specific figure, ask us before you order.
Can I cook with it?
You can, but this is not what it is for. The colour and the pepper are the reason it costs what it costs, and heat is what takes them out. Use a cheaper oil in the pan and this one at the end.
How long will it keep?
Two years from bottling, and best within twelve months of opening. Dry, cool and out of direct light — the dark glass does its half of the job, the cupboard does the rest.
Will the colour match the photograph?
Olive oil is a natural product and its colour varies between bottlings. Screens render green and gold differently again, so the oil in the dish may not be the oil on your display.
Goes with it
For the same board.
Clyro
Pour it at the end.
Free shipping, 30 days to change your mind.