Castillo de Canena First Day Harvest Arbequina

Castillo de Canena First Day Harvest Arbequina


This rare early harvest extra virgin olive oil captures the unique occasion when the very first olives of the new harvest are milled on the estate of Castillo de Canena. A result of the season's first 24 hours of milling, this special Arbequina extra virgin olive oil delivers intense flavors of almond, green apple, banana and a dash of pepper delight the palate, resulting in an excellent oil for cooking fish, preparing vinaigrettes and mayonnaise.

First Day Harvest produces a more powerful oil that enhances the oil’s natural flavors and aromas. In addition, each year the label for the First Day Harvest oil is redesigned by a different prestigious artist creating a full collection of fine oils. This year, the author Juan Eslava Galán has created the new label, choosing to emboss two Roman coins from Imperial Hispania on the labels. For the Arbequina First Day of Harvest he has opted for the owl of the goddess Athena (known to the Roman world as Minerva) together with an olive branch.

Since time immemorial the First Day of Harvest has been an occasion for special celebration in the Mediterranean world of the olive tree. On this holy day, the Greeks consecrated the harvest to Athena, goddess of oil and wisdom, and with the olives collected by the joyful pilgrims they pressed the first oil, which was consecrated to the divinity: burned in the lamps of her temple and consumed in the ritual banquet of her adepts. This memory has been transmitted through all the diverse cultures that honor the olive, and reaches our times with the fervor and festivity of its origins," the writer explains.

Pairs Best With

Leafy Green Salads, Bitter Green Salads, Fruit Salads, Raw Vegetables, Roasted/Grilled Veg, Grilled Fish, Soft Cheese, Confections, Soups, Pizza, Legumes

Recent International Awards

2019 Olive Japan - Medium - Gold

2017 Olive Japan - Silver Medal

2016 Flos Olei - Farm of the Year
2016 Olive Japan - Gold Medal

2015 Flos Olei – 98/100 Points


Extra Virgin Olive Oils
Leafy Green Salads, Bitter Green Salads, Fruit Salads, Raw Vegetables, Roasted/Grilled Veg, Grilled Fish, Soft Cheese, Confections, Soups & Stews, Pizza, Legumes/Pulses
Fall 2018 (NEW)
Extra Virgin
500ml (16.9 oz)
Andalusia, Spain
October 2018
Castillo de Canena

Frequently Bought Together

Producer Profile

Castillo de Canena

Castillo de Canena
Located in the Guadalquivir Valley in the region of Jaen in the heart of Andalusia, Castillo de Canena is a distinct and unique family business involved in the complete process in creating extra virgin oils, from the trees and the land to its commercialization. Author and journalist, Tom Mueller, visits the Castillo de Canena Estate in his acclaimed book, Extra Virginity, and highlights the careful practices of the company. During the harvest, the olives are selected by hand at the perfect time, from specially selected trees before being carefully transferred to their mill. The olive trees are gently watered by 8 kilometers of the river Guadiana Menor, giving their oils a sweeter and less peppery taste and guaranteeing each year's harvest will be full of aroma and taste. Castillo de Canena takes great care of their olives and their land with a "natural and environmentally respectful and integrated system" and is certified on a monthly basis by official inspectors.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.