Harvest Date: The #1 Freshness Signal for EVOO
Polyphenols are fragile. If you want maximum health benefits, the harvest date matters more than the brand, price, or “best by” label.
Why Harvest Date Beats “Best By”
Polyphenols start degrading the moment olives are crushed. Heat, light, and oxygen accelerate the loss. A “best by” date is often calculated from bottling—not harvest—so it can hide oils that are already 12–18 months old.
If your goal is anti‑inflammatory benefits, the harvest date is the most honest signal of potency. Fresher oil = more polyphenols.
🧭 Freshness Timeline (What to Expect)
0–6 Months After Harvest
Peak flavor and polyphenol content. This is the sweet spot for raw use and health benefits.
6–12 Months
Still strong, but polyphenols begin to decline. Good for daily use if stored properly.
12–18+ Months
Noticeable drop in bitterness and peppery “throat burn.” Use for cooking, not for polyphenol goals.
🔎 How to Read a Label (Fast)
- ✓Look for “Harvest Date” (not just “Best By”).
- ✓Prefer early harvest labels for higher polyphenols.
- ✓Check crop year (e.g., 2025/26). If it’s missing, skip.
- ✓Prefer dark glass or tin and store away from heat/light.
🥄 Practical Buying Tips
Buy 2–3 smaller bottles instead of one large jug. You’ll finish them before polyphenols fade.
Use the freshest oil raw (salads, drizzles), and older oil for cooking.
Smell and taste: fresh high‑polyphenol EVOO is grassy, bitter, and peppery in the throat.
❓ FAQ: Harvest Date & Freshness
How old is too old for olive oil?
For peak polyphenols, buy within 6–12 months of harvest. Many oils are still safe after 18 months, but polyphenols and flavor decline steadily after the first year.
Is a “best by” date enough?
No. “Best by” is often set 18–24 months after bottling, which hides how old the oil really is. Harvest date is the most transparent freshness indicator.
Does early harvest mean higher polyphenols?
Yes. Early harvest olives (greener fruit) typically contain 2–3x more polyphenols than late harvest oils, which is why they taste more peppery and bitter.
Can I still use older olive oil?
Yes for cooking, but not for polyphenol benefits. Save fresher, high‑polyphenol EVOO for raw use like salads or finishing.
Want the Freshest, Highest-Polyphenol Oils?
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