Comments - The Olive Oil Guide
Thanks Myles! we need more people speaking about the goodness of OO... when it's properly sourced, with all the variables that you described (and some more*)
I just wanted to comment that, in your last point, about early harvest, you mentioned two attributes of the oil: green color and peppery flavor, and these are not necessarily a sign of freshness, quality or early harvest. Color and organoleptic notes are much more related to the variety and terroir. Actually, OO "sommeliers" do their tastings in dark cups to avoid being biased by the color.
That said, it's definitely important to harvest early in the season since, among other things, it should be higher in polyphenols and it will keep its freshness for longer.
PS: Harvest in the southern hemisphere starts in March/April
*I don't want to expand much more on this comment, but there are some other variables about the terroir, sustainability practices, harvesting, filtering, storing and supply chain, that play a very important role. But, in the end, if a company is transparently testing and sharing the quality and polyphenol levels, that's most of what you need to know as a consumer (along with a delivery method that keeps the quality intact as you mentioned)
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