Early EVOO: the purest essence of Jaén's mountain olive groves
At Mirador de Segura, we produce an Early Harvest Extra Virgin Olive Oil (EVOO Temprano) that reflects the essence of our land and the care we take in every detail of the process. To understand why this oil is so special, it is important to distinguish between traditional EVOO and early harvest EVOO.
Difference between EVOO and early EVOO
Extra Virgin Olive Oil (EVOO) is the highest quality category of olive oil according to the European Union and the International Olive Council (IOC). It is obtained exclusively by mechanical means, without chemical refining, and has an acidity of less than or equal to 0.8%. It is a pure, fruity oil with no defects, ideal for consumption raw.
Early EVOO: Superior Quality Oil
Early EVOO goes one step further. It is made from olives harvested at an early stage, when the fruit is still green or turning colour, i.e. before it is fully ripe.
This harvesting period, which usually takes place in October or November, produces an oil with a more intense flavour, a fresh aroma and a much higher concentration of natural antioxidants (polyphenols and vitamin E).
The result is a more vibrant, complex and healthy oil, although its production is lower: as the olives are less ripe, they offer less juice, which translates into a lower yield. While a kilo of ripe olives can produce more oil, early EVOO requires more kilos of fruit to obtain the same amount. However, this sacrifice in quantity is more than compensated for in quality, flavour and health benefits.
Types of oil according to
their quality
To better understand the difference, it is useful to know the general classification of olive oils according to their quality:
Extra Virgin Olive Oil (EVOO)
Highest quality, acidity ≤0.8º, flawless fruity flavour, obtained solely by mechanical methods. Ideal for use uncooked.
Virgin Olive Oil
High quality, although it may have slight defects, acidity ≤2º.
Olive oil (refined)
A blend of refined and virgin oil, with a neutral flavour and acidity ≤0.3º. This oil originally had a high acidity level (above 2º), so it undergoes a refining process to remove impurities, unpleasant odours and flavours.
Lampante oil, with an acidity level above 2º, is refined to make it suitable for consumption, resulting in an oil with a final acidity level of no more than 0.3º.
Olive oil sold in shops as a blend of refined and virgin oil has a maximum acidity of 1º.
Olive pomace oil
Lower quality, obtained from olive residue through chemical refining, it has an acidity of ≤1.5º. This value refers to the mixture of refined pomace oil with edible virgin oils in order to be consumed.
At Mirador de Segura, we only produce premium early harvest EVOO, protected by the Sierra de Segura Designation of Origin, a guarantee of origin, purity and excellence.
Organoleptic qualities of Temprano Mirador de Segura EVOO
Our oil is distinguished by its unique character:
Aroma (smell)
Fruity (6.4). Intense, clean aroma with notes of olive leaves, freshly cut grass, tomato and green almond, and light hints of fig, artichoke and green banana. Harmonious, fresh and vegetal overall.
Flavour
Fruity (6.4). Intense, clean aroma with notes of olive leaves, freshly cut grass, tomato and green almond, and light hints of fig, artichoke and green banana. Harmonious, fresh and vegetal overall.
Texture
Smooth and enveloping, with a fresh and clean sensation in the mouth.
These qualities are the result
of a careful process:
Early harvesting
When the olive is still green, which enhances its flavour and aroma.
Cold extraction using mechanical processes
High antioxidant content: the polyphenols and tocopherols (vitamin E) it contains contribute to its stability and antioxidant and anti-inflammatory properties, which are beneficial for cardiovascular health.
High antioxidant content
The polyphenols and tocopherols (vitamin E) it contains contribute to its stability and antioxidant and anti-inflammatory properties, which are beneficial for cardiovascular health.
How to store
early EVOO
Early EVOO is a living product that evolves over time. To maintain its properties, it must be stored correctly:
Cool place
In a cool, dry, dark place, between 15 and 20 °C.
In its original packaging
In its original container, tightly closed, away from light, air, heat, and strong odours.
We use dark glass bottles.
For this reason, at Mirador de Segura we use dark glass bottles, which protect the oil from light and help preserve its quality for longer.
How to store
early EVOO
Early EVOO is a living product that evolves over time. To maintain its properties, it must be stored correctly:
Why does early EVOO
lose its green colour?
Over time, the intense green colour of early EVOO can transform into more golden or yellowish tones. This is due to the natural degradation of chlorophyll, the pigment that gives it its original hue, affected by exposure to light, air and heat.
This change does not mean that the oil has gone bad, but rather that it is following its natural process of evolution.
At Mirador de Segura, each season we produce our Early Harvest EVOO with dedication and respect, carefully selecting the exact moment of harvest and the production process to guarantee an oil with character, healthy and with its own identity.
An oil that speaks not only of quality, but also of tradition, sustainability and love for the land.