The “new harvest” of extra virgin olive oil refers to the fresh oil that is produced from the current year’s harvest of olives. Olive oil production typically takes place in the fall, and the oil is bottled and sold shortly thereafter, usually in the winter or early spring. This fresh oil is often highly prized for its vibrant flavor and aroma, as well as its high levels of beneficial compounds such as antioxidants and polyphenols.

New harvest extra virgin olive oil is often labeled with the year of production or harvest, to indicate its freshness and quality. It is recommended to use the oil within the first few months of its production, while its flavors and health benefits are at their peak. Some producers and connoisseurs consider the new harvest of extra virgin olive oil to be the finest and most desirable oil available.