Why are some olive oils called "early harvest"?

"Early harvest" designates extra virgin olive oils pressed from olives picked before full ripeness -- when the fruit is still green and polyphenol content is at its peak. As olives ripen, polyphenol levels drop significantly. Harvesting early also yields less juice per olive, which is why authentic early-harvest EVOO is rarer and more expensive. Kosterina exclusively uses early-harvest Koroneiki olives, which is why our oils consistently test at 350-500+ mg/kg polyphenols -- much higher than the industry average of ~150 mg/kg.

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