1. An exceptional concentration of polyphenols

Polyphenols reach their peak concentration in October. Waiting just a few more weeks means seeing this richness reduced by half.

AT PICORIA ESTATE: our analyses consistently show over 400 mg/kg of polyphenols in our October harvest, compared to an average of 250 mg/kg for conventional oils.

2. Unmatched aromatic intensit

Early harvesting reveals the true character of Picual:

• Intense green fruitiness (fresh grass, artichoke, green tomato)
• A pronounced peppery kick in the throat (a sign of quality)
• A slight bitterness (evidence of oleuropein presence)

These sensations, sometimes surprising for those used to milder oils, are the hallmark of great olive oils.

3. Exceptional shelf life

Thanks to their high polyphenol content, early harvest oils can be preserved for 24 to 30 months without losing their qualities, compared to 12–18 months for standard oils.

Polyphenols act as natural preservatives: they protect the oil from oxidation.

4.Maximum health benefits

Scientific studies are clear: the higher the polyphenol content, the greater the health benefits. The European Union officially recognizes the protective effects of polyphenols from 250 mg/kg.

At 400+ mg/kg, PICORIA GOLD far exceeds this threshold..

Ferran Adrià, the Roca brothers, and the greatest Mediterranean chefs all swear by early harvest oils. Why?

• Aromatic intensity that elevates every dish
• Cooking stability thanks to polyphenols
• A unique and recognizable flavor signature

In haute cuisine, the goal is not a “neutral” oil. It is an ingredient that brings character and complexity.

Precision timing

At PICORIA, the ideal harvest window lasts just 2 to 3 weeks in October. Too early: the olive has not yet developed enough oil. Too late: polyphenols are lost.

Marco monitors ripening daily, runs tests, and observes the color. When the moment is right, the entire team mobilizes.

100% manual harvesting

The mountainous terrain of Sierra Mágina (1200–1500 m altitude) does not allow the use of machinery. Every olive is hand-picked with care to avoid damaging the fruit.

AAn unexpected advantage: this manual harvest fully respects the fruit and allows immediate sorting. Only perfect olives reach the mill.

The 4-hour rule

Once picked, olives must be pressed within a maximum of 4 hours. Beyond this point, oxidation begins and quality declines.

AT PICORIA ESTATE: olive crates go directly from the field to the mill, with no intermediate steps. Cold extraction (<27°C) starts immediately.

Let’s be honest: early harvesting is significantly more expensive.

The numbers speak for themselves:

• 100 kg of olives in October → 10–12 liters of oil
• 100 kg of olives in December → 20–25 liters of oil

To produce the same amount of oil, you need to harvest twice as many olives in October.

Add to this:

• Labor-intensive work (manual harvesting)
• Tight timing (a 2–3 week window)
• Immediate extraction (precise logistics)
• Strict sorting (only perfect olives)

Result: the production cost of early harvest oil is 2 to 3 times higher than that of traditional oil.

The answer is simple: economics vs passion.

For many producers, the equation does not work. Cutting yield in half to produce a “greener” oil is not profitable in the mass market.

But for exceptional producers, those targeting the ultra-premium segment with an educated clientele, it is the only path to true differentiation.

AT PICORIA ESTATE: we made this choice from the very beginning. 20,000 liters per year maximum, but with an exceptional quality that fully justifies our positioning.

1. On the label

• “Early harvest” mention
• Precise harvest date (October–early November)
• Polyphenol content indicated (if available)

2. By appearance

• Intense green color with golden hues
• Slight natural cloudiness (a sign of minimal filtration)

3. On the nose

• Powerful green fruitiness: freshly cut grass, raw artichoke, tomato leaf
• Intense vegetal notes

4. On the palate

• A pronounced peppery kick in the throat (a sign of oleocanthal)
• Slight bitterness (evidence of oleuropein)
• A sensation of freshness and vibrancy

Important: If the oil is smooth, mellow, and lacks character, it is NOT an early harvest oil, regardless of what the label says..

At PICORIA Estate, we have pushed the early harvest approach to its fullest potential:

• Mid-October harvest: 100% green olives
• Picual variety: naturally the richest in polyphenols
• Altitude 1200–1500 m: natural water stress = higher concentration
• Manual harvesting: absolute respect for the fruit
• Extraction within <4 hours: maximum freshness guaranteed
• First cold extraction: <27°C to preserve all aromas

Result: an oil that consistently reaches over 400 mg/kg of polyphenols, with exceptional aromatic intensity and remarkable persistence on the palate.

Each bottle of PICORIA GOLD is fully traceable via QR code: you can access the exact plot, harvest date and time, and complete polyphenol analysis.