When shopping for premium olive oil, most people focus on the brand name or the price tag. But there's one detail that matters far more than either: the harvest year.
Unlike wine, which improves with age, olive oil is at its peak immediately after harvest and pressing. Understanding harvest dates is the single most important factor in choosing a truly exceptional olive oil—and it's something even the biggest brands don't always want you to know.
What Is the Harvest Year?
The harvest year indicates when the olives were picked and pressed into oil. In the Northern Hemisphere (including Greece), harvest typically occurs between October and December. In the Southern Hemisphere, it's between April and June.
This date tells you exactly how fresh your oil is—and freshness is everything when it comes to flavor, aroma, and health benefits.
Why Freshness Matters More Than Brand
Olive oil begins to degrade the moment it's pressed. Exposure to light, heat, and oxygen gradually diminishes its:
- Flavor profile – Fresh oil delivers vibrant, peppery, fruity notes that fade over time
- Aroma – The characteristic grassy, herbaceous scent weakens as oil ages
- Polyphenol content – These powerful antioxidants decline significantly after 12-18 months
- Nutritional value – Vitamin E and other beneficial compounds deteriorate with age
A well-known brand selling two-year-old oil simply cannot compete with a fresh, early-harvest oil from a smaller producer—no matter how beautiful the packaging.
How to Read Harvest Dates
Look for bottles that clearly display the harvest date, not just a "best by" date. The harvest date should be specific—ideally showing the month and year (e.g., "Harvested November 2025").
Red flags:
- No harvest date listed (only a "best by" date 2+ years in the future)
- Vague language like "packed in 2025" (the oil could be much older)
- Clear glass bottles (light accelerates degradation)
Green flags:
- Specific harvest month and year clearly displayed
- Dark glass or tin packaging to protect from light
- Oil harvested within the last 12-18 months
- Early harvest designation (picked in October/November for peak polyphenols)
The Early Harvest Advantage
At Bill's Premium Olive Oil, we source exclusively early-harvest Greek olive oil—picked in October and November when olives are still green and unripe. This timing yields:
- Maximum polyphenol content (up to 3x higher than late-harvest oils)
- Intense, complex flavor with peppery finish
- Vibrant green color and robust aroma
- Superior shelf stability
Yes, early harvest means lower yields and higher costs—but the quality difference is undeniable.
How to Store Your Olive Oil
Even the freshest oil needs proper storage to maintain its quality:
- Keep in a cool, dark place (not next to the stove)
- Seal tightly after each use to minimize oxygen exposure
- Use within 12-18 months of harvest for optimal flavor
- Consider buying smaller bottles if you use oil slowly
The Bottom Line
Next time you're shopping for olive oil, flip the bottle over and look for the harvest date. If you can't find one, that's your answer—put it back on the shelf.
Premium olive oil isn't about fancy labels or celebrity endorsements. It's about freshness, transparency, and a direct connection to the grove where your olives were grown.
When you choose fresh, early-harvest oil from a producer who proudly displays their harvest date, you're not just buying a better product—you're supporting a more honest, sustainable food system.
Ready to taste the difference fresh makes? Explore our current harvest of single-origin Greek olive oil, pressed within weeks of harvest and delivered directly to your door.
