Very fruity and intense, with a high content of oleic acid, bitter and spicy. These are the early extra virgin olive oils obtained by Magnun Sess. These are very difficult and stable olive juices that result from a green olive harvest, just before it reaches its optimum ripening time and begins to ripen. Enjoying an early harvest olive is discovering the best of it, its exciting aromas and powerful flavors. 

The province of Jaén is the undisputed leader of the world production of olive oil. The extra virgins that they obtain have consolidated their excellence thanks to the commitment of the olive growers who have known how to adapt to the new times and have not doubted in obtaining oils of early harvest, sacrificing, in many cases, great volumes of liquid gold to obtain a better quality of the same one.

This is just what happens to Magnun Sess. In the interest of providing the best olive juices, our family business has never stopped improving in hard process of obtaining excellent extra virgin olive oils whose very genuine character has been inherited from the climate, the land and the variety. However, other elements also play a role in its complexity, such as early harvesting using techniques that prevent the integrity of the fruit from being altered or applying impeccable extraction and storage systems that preserve quality at all times.

How are the early Magnun Sess oils?

The olive juices obtained by Magnun Sess are very fruity and intense, with a high oleic acid content and a good conservation capacity. As a whole, they are perfect oils, whose secret lies in the early harvesting of Picual olives.

The extra virgins obtained from them are truly special and their organoleptic profiles show a greater intensity of fruitiness. They are complex oils, green in color (due to their high chlorophyll composition), full of polyphenols and oleocanthal (natural antioxidants) and, furthermore, they have a very notable bitterness and spiciness.

Early harvest evoos are complex, very green oils, full of polyphenols and oleocanthal

Their intense aroma makes them unique. Perhaps it is this quality that seduces consumers, who are increasingly looking for this type of profile in olive juices.

When are the olives harvested?

Although there is no fixed date for the early harvesting of olives – it depends on the area and variety as well as on the weather conditions, among other things – the olives are usually harvested from mid-October to mid-November, before they reach their optimum ripening time. During this period, the olives look green, just before the beginning of the veraison (change of color to purple).

Picual olives are usually harvested from mid-October to mid-November, before they reach their optimum ripening time

During these months, the fruits have a fat yield that ranges between 12 and 13%, well below that of traditionally harvested olives. This means that in order to produce these premium products we must sacrifice quantity in favor of quality.

In fact, for example, in order to obtain a liter of Magnun Sess Premium olive oil, we need to grind 9 kilos of olives, a process that is carried out with short beating times at a temperature of around 24º C.

To obtain one liter of Magnun Sess Premium olive oil, we need to grind 9 kilos of olives

As you can see, the extra early harvest virgins are true gems of gastronomy. Products whose demand is growing by leaps and bounds among those who value complex and intense juices and the many goodness they treasure.