The olive season is here, and our first tests are already giving us reason to celebrate. In Umbria, our maestro dell’olio took the very first olives of the year and pressed them in the frantoio — the traditional olive mill. These small-scale tests are like a sneak peek into the quality of oil we can expect this season.

What we discovered is encouraging not only for us, but for everyone who looks forward to tasting fresh, vibrant olio nuovo each fall.

The Numbers That Matter

When people talk about olive oil quality, two numbers come up often: acidity and yield.

• Acidity: The first pressing showed an acidity of just 0.16%. To put that in perspective, the International Olive Council requires extra virgin olive oil to stay below 0.8%. Most premium oils you find in stores might range around 0.3–0.5%. A reading of 0.16% means the olives are in excellent condition — fresh, healthy, and pressed quickly, which all help prevent defects. While acidity isn’t the only marker of quality, it’s one of the clearest signs that this oil will be exceptional.
• Yield: The test pressing gave a yield of about 12%, meaning that for every 100 pounds of olives, about 12 pounds of oil were produced. This might sound low, but it’s actually very strong for an early harvest. Typically, early season yields can fall closer to 8–10%. Farmers who wait another few weeks often see much higher yields — but they also give up some of the intensity, antioxidants, and freshness that early harvest oils are known for.

Why Early Harvest is Worth It

You might wonder: why not just wait a few weeks and get more oil from the same olives? The answer lies in flavor and nutrition.

Early harvest oils are famous for their bright green color, grassy aromas, and peppery finish. These qualities come from higher levels of polyphenols — the natural compounds that not only give the oil its bite but also contribute to health benefits like reducing inflammation and protecting the heart.

Later harvest oils are smoother and milder, but they lose some of that character and many of those beneficial compounds. By harvesting early, we sacrifice volume but capture the vibrancy and freshness that makes olive oil more than just a cooking fat — it becomes a finishing touch that transforms food.

What This Means for You in the Kitchen

This isn’t just exciting news for us as producers. It’s also something you can taste and use at home. Here’s why it matters:

• A drizzle of fresh, early harvest olive oil over roasted vegetables will make them taste alive.
• A slice of bread dipped in olio nuovo is more than a snack — it’s an experience.
• That peppery kick at the back of your throat? That’s not a flaw; it’s the polyphenols doing their thing.

When you choose olive oil, look beyond the “extra virgin” label. Ask about the harvest date. Notice the flavor. And if you can, try oils from different times in the season — you’ll be surprised at how much the taste shifts, just like wine vintages.

Looking Ahead

The official harvest begins on October 12. While the acidity might shift slightly as more olives are collected and pressed, starting at 0.16% is a fantastic sign. From there, the process moves quickly: olives are picked, rushed to the mill, pressed within hours, bottled, and then shipped directly to the U.S.

By the time the bottles reach your table, you’ll know exactly where the oil came from and how it was made. That’s the beauty of small-batch, single-estate olive oil: it’s transparent, traceable, and full of character.

The Takeaway

Olive oil isn’t just “extra virgin” or not. The details matter: acidity, harvest date, and how quickly the olives are pressed all shape the final taste and quality. This season’s early signs point to something special, and we’re excited to share the journey with you.

Stay tuned here on the blog and on Instagram for updates from the grove as the harvest unfolds. The next time you pour a little oil over your food, you’ll know the story behind every

. 🌿