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Taylor’s Early Harvest Extra Virgin Olive Oil (EVOO) is one of two olive oils produced by Taylor’s from olives grown at their famous Douro estates.
Founded in 1692, Taylor Fladgate & Yeatman is one of the oldest and most prestigious Port houses. Taylor’s Port is regarded as the benchmark for Vintage Port, which is famous for its elegance, restrained power, longevity and distinctive scented character. These classic Vintage Ports are blended from the finest wines of the firm’s own ‘quintas’ or estates. Taylor’s three most famous properties are the Quinta de Vargellas, Quinta de Terra Feita and Quinta do Junco estates.
Not satisfied with producing the finest Port wines, Taylor’s also produces some excellent olive oils. They used to make just one olive oil, a single estate olive oil from Quinta de Vargellas. However, in 2024, this was replaced by two new olive oils: Taylor’s Chefs Edition Extra Virgin Olive Oil, and this one, the Taylor’s Early Harvest Extra Virgin Olive Oil, which, as the name suggests, is made from selected, earlier-harvested olives to achieve specific flavour profiles and maximise health benefits. Both are available to buy at Fareham Wine Cellar.
Taylor’s Early Harvest Extra Virgin Olive Oil is made from three wine estates (Vargellas, Terra Feita and Junco) where olive trees are planted throughout the vineyards, lining the roadways through the properties or forming groves in areas where no vines are planted. In total, there are 17 hectares of olive trees planted with mainly Madural, Cordovil, Verdeal Trasmontana, Molar and Cobrançosa varieties. Fruit is grown sustainably across their estates with minimal environmental impact through integrated farming, soil conservation and energy-efficient cold-press extraction.
The olives for this Early Harvested Olive Oil are made from a careful selection of fruit from only the best olive trees. These trees are identified, the olives are hand-harvested separately and earlier, resulting in optimal fruit quality with distinct characteristics and flavour profiles, distinctly different from those harvested later.
To maintain maximum flavour and freshness, the olives are processed straight from harvest. The time between picking and milling is kept to an absolute minimum, and the olives are milled as soon as possible after harvest. To make the finest extra virgin olive oil, the olives are cold-pressed.
Cold extraction preserves all the natural flavour, producing a naturally low level of acidity (0.1% oleic acid) and an oil of the highest quality. Crucially for the early-harvested olive oil, this also helps retain all the natural health benefits: it has higher levels of antioxidants, such as polyphenols and tocopherols. These antioxidants provide numerous health benefits, including anti-inflammatory and cardiovascular benefits.
Due to its higher antioxidant content, Taylor’s Early Harvest Extra Virgin Olive Oil tends to have a longer shelf life compared to olive oils produced later in the season. This means that they remain fresher for a longer period.
From Taylor’s:
Taylor’s Early Harvest Extra Virgin Olive Oil is greenish-yellow in colour. Medium fruity aroma of green olives, intense herbal notes where cut grass and tomato stems predominate. Very bright and fresh, a slight bitterness and a fine spiciness which culminates in a harmonious and full finish.
This fine olive oil is best used for drizzling and dressings rather than for cooking. Drizzle over poultry and fish dishes, vegetables, young cheeses or into soups or serve with some warm, freshly baked bread for dipping.
If you are feeling a bit more adventurous, try pouring some over a good chocolate mousse or vanilla ice cream.
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