The three harvest windows
| Window | Approximate dates | Fruit state | Style of oil |
|---|---|---|---|
| Early harvest | Early October to early November | Green, unripe | Intensely fruity, high pungency and bitterness, highest polyphenols |
| Normal harvest | Mid-November to end of December | Turning colour (véraison) to ripe | Balanced fruit, pepper and bitterness, standard premium EVOO |
| Late harvest | January | Fully ripe | Mild, buttery, softer aromatics, lower polyphenols |
Regional differences
Crete starts earliest. Coastal Cretan groves begin picking in early to mid-October; mountain groves follow through November and December. The Peloponnese (Messenia, Laconia) generally harvests from late October through December, with premium PDO Kalamata parcels often picked in early November.
The exact window shifts year to year with rainfall and temperature. A hot dry autumn advances harvest by two or three weeks; a wet cool autumn delays it.
Effects on flavour
Early-harvest oil is pungent and bitter, with strong grass, artichoke and herbal notes. It is a compelling premium proposition but polarising on the shelf: consumers expecting mild oil may find it too aggressive.
Normal-harvest oil is the sweet spot for most retail programmes: recognisable Greek character, balanced pepper on the finish, versatile in the kitchen.
Effects on polyphenols
Polyphenol content peaks in early-harvest oil and declines through the season. Since 2012, EU Regulation 432/2012 permits the health claim "olive oil polyphenols contribute to the protection of blood lipids from oxidative stress" for oils containing at least 250 mg/kg of hydroxytyrosol and its derivatives. If you want to make that claim on-pack, plan an early-harvest lot with a certified polyphenol analysis.
Availability through the year
Fresh new-crop oil is available from November onwards. Producers hold stock in nitrogen-blanketed stainless tanks, bottling to order through the summer. By September and October the previous crop is typically sold down, and pricing moves ahead of the new harvest. Plan first orders from a new crop for January onwards; plan reorders through spring and summer; renegotiate pricing in the September window.
Buyer planning checklist
- Confirm the crop year (harvest year) of every shipment, in writing.
- For early-harvest and high-polyphenol claims, require a certified analysis per lot.
- For long-life private-label ranges, ship in the first six months after harvest and hold shelf life 18 months from bottling.
- For gifting and premium ranges, position the harvest year on the front label.
Buyer FAQ
Questions we hear repeatedly from importers, distributors, retailers and HoReCa buyers.
When does the Greek olive oil harvest start?
Early harvest in Crete and parts of the Peloponnese begins in mid to late October. The main commercial harvest runs November through December, and late-harvest lots continue into January.
Is early-harvest EVOO always better?
Early-harvest oils carry more polyphenols and a more intense pungency and bitterness, which many premium buyers want. But the yield is lower and the price higher, and some markets prefer the softer profile of the main harvest. Both have a place.
How long can I keep bottled Greek EVOO?
Under proper storage (dark, below 20°C), premium Greek EVOO holds its sensory profile for 18 months from bottling. High-polyphenol Koroneiki lots stretch this further. Acidity should be re-tested if the oil is held longer than the labelled best-before.
When are new-harvest oils available for shipping?
Early-harvest oils are available from November. Main-harvest oils ship from December to February. Bulk drum shipments continue year-round from tanks under nitrogen.
What acidity should I expect from a premium EVOO?
The EVOO legal ceiling is 0.8%. Premium Greek EVOO is typically 0.2 to 0.4%. Ask for the acidity, peroxide value and K270 numbers on the CoA per lot.
Can I contract oil year-round from Greece?
Yes. Producers hold the harvest under nitrogen or in stainless steel and release monthly through the following crop. theGreex can build a 12-month contracted programme with staggered draw-downs.
Which Greek region has the best oil?
The honest answer is that Crete and the Peloponnese produce the vast majority of Greek export EVOO and both regions deliver world-class quality. The right choice depends on the sensory profile your programme needs.
Are polyphenol claims worth chasing?
Yes for premium retail. The EU health claim for hydroxytyrosol requires at least 5 mg per 20 g serving; producers document this per lot. It is a real point of shelf differentiation.