Now that harvest has begun in the Southern Hemisphere, we thought it would be a great time to celebrate the benefits of purchasing fresh, local extra virgin olive oil (EVOO)! Covering health and flavour, let’s take a deeper dive into the perks that come with shopping local and our top tips for spotting fresh oil.
What is the main benefit of buying local?
Aside from supporting your local food system, locally grown and pressed EVOO is typically fresher as it hasn’t travelled as far to reach our store shelves. Whilst production factors such as climate, soil quality, olive variety and maturity all influence the flavour and nutrients in EVOO, oil freshness is also an important factor to consider.1
Just like any fruit or vegetable the less time spent between harvest and eating the punchier the flavours and the more nutritious the food tends to be – EVOO is no different! Even when stored in ideal conditions (Storage and shelf life of extra virgin olive oil) over time the nutrients in EVOO start to deteriorate which is why it is best to use when fresh.2 Whilst we recommend using EVOO within 1-2 months of opening a bottle that has been stored for no more than 1-2 years, tasting and cooking with oil that has been harvested within a few weeks or months can really lift a dish and may be better for your health.
How does cooking with fresh EVOO boost health?
Aside from serving as a good source of heart healthy fats,3 the rich profile of antioxidants, polyphenols and other bioactive compounds found in good quality EVOO have been associated with many health benefits.4-6 From heart, to gut, to brain health, bioactive compounds work to support health all around the body – which begs the question, how many more nutrients do you get from using fresher oil? A recent study in Europe (Castillo-Luna et al 2021) revealed an average 42% reduction in polyphenols after being stored at 20°C in darkness for 12 months.2 Across the 160 samples tested, the research outlines that the climate, olive variety and maturity all impact the rate of which nutrients are lost as they influence which types of polyphenols and other bioactive compounds are found in the EVOO when freshly harvested.2 Whilst there are still many beneficial bioactive compounds found in properly stored, good quality EVOO 12 months post-harvest, the evidence is clear; cooking with fresh, local EVOO can add extra nutrients to your food.2
How does freshness impact flavour?
When olives are mechanically crushed, the typically tasteless and odorless oil sacs found in olives burst and come into contact with the wide range of polyphenols, antioxidants and other bioactive compounds. These nutrients infuse with the oil, giving EVOO its unique flavour. As bioactive compounds can diminish when left in storage,2 EVOO can sometimes loose some of its taste, aroma and fresh mouthfeel. So if you can, experiment with some fresh, local EVOO and discover all the beautiful flavours your local regions have to offer!
So, what should I be looking for?
Whilst not found on all bottles, a lot of EVOO growers and producers include the harvest date near the best before date on each bottle of oil. This level of transparency is great as it makes it a lot easier for consumers to tell how fresh an oil is and enjoy the full culinary experience of cooking with EVOO.
Research has shown time and time again that the more interest people have in how their food is made the better their dietary choices tend to be.7,8 So why not spark that interest and take a closer look at how your favourite EVOO is made? Knowing that the Southern Hemisphere typically harvests from April to June and the Northern Hemisphere typically harvests from October to December, look out for the harvest date, try shopping locally and have fun experimenting with different types of EVOO!
Published 29/04/2025
View article references
- Lozano-Castellón J, Olmo-Cunillera A, Casadei E, Valli E, Domínguez-López I, Miliarakis E, et al. A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors. Food Chemistry. 2024;435:137539.
- Castillo-Luna A, Criado-Navarro I, Ledesma-Escobar CA, López-Bascón MA, Priego-Capote F. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile. Food Chemistry. 2021;336:127730.
- Schwingshackl L, Krause M, Schmucker C, Hoffmann G, Rücker G, Meerpohl JJ. Impact of different types of olive oil on cardiovascular risk factors: A systematic review and network meta-analysis. Nutrition, metabolism, and cardiovascular diseases : NMCD. 2019;29(10):1030-9.
- Santangelo C, Vari R, Scazzocchio B, De Sanctis P, Giovannini C, D'Archivio M, et al. Anti-inflammatory Activity of Extra Virgin Olive Oil Polyphenols: Which Role in the Prevention and Treatment of Immune-Mediated Inflammatory Diseases? Endocrine, metabolic & immune disorders drug targets. 2018;18(1):36-50.
- Kaddoumi A, Denney TS, Jr., Deshpande G, Robinson JL, Beyers RJ, Redden DT, et al. Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial. Nutrients. 2022;14(23).
- Schwingshackl L, Lampousi AM, Portillo MP, Romaguera D, Hoffmann G, Boeing H. Olive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials. Nutr Diabetes. 2017;7(4):e262.
- Lee S, Park S, Kim K. Food literacy and its relationship with food intake: a comparison between adults and older adults using 2021 Seoul Food Survey data. Epidemiology and health. 2023;45:e2023062.
- Buja A, Grotto G, Montecchio L, De Battisti E, Sperotto M, Bertoncello C, et al. Association between health literacy and dietary intake of sugar, fat and salt: a systematic review. Public Health Nutr. 2021;24(8):2085-97.
