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  Written by Daniel Santini
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Most olive oil on the market is not fresh.

Olive oil is a fresh product. It is extracted from olives harvested once per year, typically between October and November in the Northern Hemisphere. From there, it is filtered, bottled, shipped, cleared through customs, and distributed. By the time it reaches shelves, many oils are already months—sometimes more than a year—past harvest.

As of now, all our products come from the new 2025–2026 harvest. This matters.

Fresh olive oil has 1) Higher polyphenol content (antioxidants), 2) More vibrant aromas (green almond, grass, olive leaf), 3) A structured taste profile with bitterness and pepperiness, 4) Greater nutritional value

Over time, these characteristics decline. The oil becomes flatter, softer, and less expressive.

At Entimio, we work exclusively with fresh harvest oils. Each batch is selected, tested, and released only once the new season is available.

The bottles you are receiving now come from the latest harvest cycle.

If you are used to smoother, “buttery” oils, what you are often tasting is simply older oil. Fresh olive oil is not meant to taste like butter—it is meant to taste like olives.

“Buttery” is not a positive characteristic of fresh, high-quality olive oil.