The taste of wine differs according to harvest period, grape variety, location, and terroir. It is no different with olive oil. Every oil has its own characteristics. We need to learn how to appreciate them.” At the bottling plant, the first bottles are now filled manually. A thick stream of bright green liquid flows from the steel tank into the labelled bottles. “Now, at the beginning of the harvest, the olives are still very green and taste bitter,” says Josep-Maria. “The oil that we extract from these olives we call ‘primaro.’ In terms of flavour, it is very fruity, grassy, and pungent. It’s like the first wine, the ‘primeur,’ or new wine, the “Federweisser.” Because the oil isn’t centrifuged, it is rich in suspended fruit particles. Just like new wine, it should be enjoyed fresh. Later, once the strong autumn sun has turned the fruit darker and riper, the oil also tastes milder and riper. Just one sip and you can quickly taste the difference. It has very little in common with the oil that you know from the supermarket: It tastes more like fruit juice than oil. Delicious.