{"product_id":"grassy-olive-oil","title":"10 Good Reasons to Choose Our Olive Oil When Shopping for Grassy Olive Oil","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eShopping for grassy olive oil? Lumìa is a 100% Italian early-harvest extra virgin olive oil from the Fall 2025 harvest, with walnut husk and red apple on the nose, wild chicory on the palate and a peppery finish.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrassy olive oil, an extra virgin olive oil with green aromas such as cut grass, green leaves, herbs or tomato leaf, is a style most often associated with olives picked early in the season. Buyers who look for it usually want an oil that tastes fresh and lively when used raw. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, is made for that use. Each 500 mL bottle is $55.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e walnut husk and red apple. \u003cstrong\u003ePalate:\u003c\/strong\u003e wild chicory with a peppery finish.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003e10 Good Reasons to Choose Our Olive Oil When Shopping for Grassy Olive Oil\u003c\/h2\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e1. Early Harvest, Fall 2025\u003c\/h3\u003e\n\u003cp\u003eEarly harvest, the picking of olives while still green, is the condition most often linked to green, herbaceous extra virgin olive oils. Lumìa comes from the Fall 2025 early harvest. Early harvest can favor green sensory characteristics, but it does not guarantee a cut-grass aroma in any particular oil; Lumìa's documented notes are listed in Reasons 3 to 6. Read \u003ca href=\"https:\/\/milantruffle.com\/products\/early-harvest-olive-oil\"\u003ewhy harvest timing shapes Lumìa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e2. Where Green Aromas Come From\u003c\/h3\u003e\n\u003cp\u003eThe lipoxygenase pathway, a chain of enzyme reactions that begins when olives are crushed, turns linoleic and linolenic acids into C6 aldehydes and C6 alcohols. These volatile compounds, with their esters, are among the most important contributors to the green and fruity aroma of virgin olive oil, according to \u003ca href=\"https:\/\/doi.org\/10.3390\/molecules22010141\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ea 2017 study of olive cultivars in Molecules\u003c\/a\u003e. Chlorophyll, the pigment that can make an oil look green, affects color, not aroma, so a green color is not evidence of a grassy smell.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e3. A Green, Nutty Note: Walnut Husk\u003c\/h3\u003e\n\u003cp\u003eWalnut husk, the green outer shell of a fresh walnut, is the first note in Lumìa's documented aroma. It is a green, nutty note rather than a cut-grass one, and it is listed here as it appears in Lumìa's tasting profile, not as a grassy attribute. Learn to recognize aroma notes in our \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/how-to-taste-olive-oil\"\u003eguide to tasting olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e4. Fruit That Balances the Green: Red Apple\u003c\/h3\u003e\n\u003cp\u003eFruitiness, the aroma of fresh, healthy olives, is a positive attribute in the \u003ca href=\"https:\/\/internationaloliveoil.org\/wp-content\/uploads\/2024\/07\/III-2.2.COI-T20-Doc.-15-REV-11-2024_EN.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eInternational Olive Council's sensory method\u003c\/a\u003e. In Lumìa it shows as \u003cstrong\u003ered apple\u003c\/strong\u003e, a ripe, rounded fruitiness that keeps green and bitter notes pleasant rather than sharp.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e5. Wild Chicory Bitterness\u003c\/h3\u003e\n\u003cp\u003eBitterness, a clean vegetal taste on the tongue, is described by the International Olive Council as characteristic of oil obtained from green olives. Lumìa's \u003cstrong\u003ewild chicory\u003c\/strong\u003e bitterness suits arugula, radicchio and other bitter greens; see our \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-salads\"\u003eolive oil for salads\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e6. A Peppery Finish\u003c\/h3\u003e\n\u003cp\u003ePungency, the peppery sting at the back of the throat, often accompanies green, early-harvest oils and is linked to oleocanthal, explained in our article on \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/oleocanthal-in-olive-oil\"\u003eoleocanthal in olive oil\u003c\/a\u003e. Lumìa finishes peppery; for buyers who want that sensation first, see our \u003ca href=\"https:\/\/milantruffle.com\/products\/peppery-olive-oil\"\u003epeppery olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e7. 564 mg\/kg of Polyphenols at Milling\u003c\/h3\u003e\n\u003cp\u003eTotal polyphenols, the natural compounds behind much of olive oil's bitterness and pepper, were measured in Lumìa's 2025 harvest analysis at \u003cstrong\u003e564 mg\/kg\u003c\/strong\u003e at milling. The figure describes the oil at the time of analysis, not its current composition. For more on it, see our \u003ca href=\"https:\/\/milantruffle.com\/products\/high-polyphenol-olive-oil\"\u003ehigh polyphenol olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e8. 0.13% Free Acidity\u003c\/h3\u003e\n\u003cp\u003eFree acidity, the proportion of free fatty acids in olive oil expressed as oleic acid, must not exceed 0.8% for extra virgin olive oil, alongside other chemical and sensory criteria, under the \u003ca href=\"https:\/\/www.internationaloliveoil.org\/olive-world\/olive-oil\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eInternational Olive Council's grades\u003c\/a\u003e. Lumìa's 2025 harvest analysis recorded \u003cstrong\u003e0.13%\u003c\/strong\u003e. Acidity cannot be tasted; it is a laboratory number behind the bottle.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e9. 100% Italian, Cold-Extracted, Selected by a Sicilian Family\u003c\/h3\u003e\n\u003cp\u003eCold extraction, a term reserved under \u003ca href=\"https:\/\/eur-lex.europa.eu\/eli\/reg_del\/2022\/2104\/oj\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eEU Delegated Regulation 2022\/2104\u003c\/a\u003e for oils obtained below 27 °C by percolation or centrifugation, describes how Lumìa is made in Italy. It is 100% Italian extra virgin olive oil, selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e10. Best Used Raw\u003c\/h3\u003e\n\u003cp\u003eVolatile aromas, the compounds you smell, are the first to fade with heat, so a green-style oil shows most when it is used raw: over salads, raw vegetables, bread or a finished plate. See our \u003ca href=\"https:\/\/milantruffle.com\/products\/finishing-olive-oil\"\u003efinishing olive oil\u003c\/a\u003e and \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-bread-dipping\"\u003eolive oil for bread dipping\u003c\/a\u003e. Our \u003ca href=\"https:\/\/milantruffle.com\/products\/white-truffle-oil-250ml\"\u003eWhite Truffle Oil\u003c\/a\u003e and \u003ca href=\"https:\/\/milantruffle.com\/products\/black-truffle-oil-250ml\"\u003eBlack Truffle Oil\u003c\/a\u003e are different: they are infused with natural truffle aroma and made only for finishing.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eGrassy, Peppery or Robust: What's the Difference?\u003c\/h2\u003e\n\u003cp\u003eGrassy, peppery and robust describe different sensory characteristics of extra virgin olive oil. Grassy, an aroma reminiscent of freshly cut grass, herbs or green leaves, is something you smell. Peppery, the pungent sensation often felt at the back of the throat, is something you feel. Robust describes a bold overall sensory style, often combining pronounced fruitiness, bitterness and pungency. An olive oil can be grassy without being particularly peppery, peppery without having a grassy aroma, or robust without being grassy.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eHow to Use Lumìa\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGreen salad:\u003c\/strong\u003e dry the leaves, salt them, add a little lemon or vinegar, then Lumìa, and toss just before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRaw vegetables:\u003c\/strong\u003e serve fennel, celery and radishes with Lumìa and flaky salt for dipping.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTomatoes and fresh cheese:\u003c\/strong\u003e finish sliced tomatoes or mozzarella with a raw drizzle and basil.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhite fish:\u003c\/strong\u003e add a few drops to grilled or baked fish after cooking, with lemon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBread:\u003c\/strong\u003e pour a tablespoon into a shallow dish and taste it before adding salt or herbs.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eQuick Questions About Grassy Olive Oil\u003c\/h2\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat is grassy olive oil?\u003c\/h3\u003e\n\u003cp\u003eGrassy olive oil is an extra virgin olive oil with green aromas such as cut grass, green leaves, herbs or tomato leaf. The style is most often associated with early-harvest olives.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat makes olive oil taste grassy?\u003c\/h3\u003e\n\u003cp\u003eGreen aromas come mainly from volatile compounds, C6 aldehydes and alcohols, formed through the lipoxygenase pathway when olives are crushed. Cultivar, ripeness and milling conditions affect how strong they are.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eIs grassy olive oil better quality?\u003c\/h3\u003e\n\u003cp\u003eNot by itself. Fruitiness, bitterness and pungency are positive attributes under the International Olive Council's sensory method, but a grassy note alone does not prove quality or grade. A mild extra virgin olive oil can meet the same grade.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat foods go with grassy olive oil?\u003c\/h3\u003e\n\u003cp\u003eGreen salads, raw vegetables, tomatoes, fresh cheeses, white fish and bread. A raw drizzle keeps its green aromas, which heat softens.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eIs grassy olive oil the same as early harvest olive oil?\u003c\/h3\u003e\n\u003cp\u003eNot exactly. Early harvest describes when the olives were picked; grassy describes an aroma. Early harvest often favors green aromas, but not every early-harvest oil smells of grass.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHave another question? Write to info@milantruffle.com.\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\/\/milantruffle.com\/products\/grassy-olive-oil#faq\",\"inLanguage\":\"en-US\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is grassy olive oil?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Grassy olive oil is an extra virgin olive oil with green aromas such as cut grass, green leaves, herbs or tomato leaf. The style is most often associated with early-harvest olives.\"}},{\"@type\":\"Question\",\"name\":\"What makes olive oil taste grassy?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Green aromas come mainly from volatile compounds, C6 aldehydes and alcohols, formed through the lipoxygenase pathway when olives are crushed. Cultivar, ripeness and milling conditions affect how strong they are.\"}},{\"@type\":\"Question\",\"name\":\"Is grassy olive oil better quality?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not by itself. Fruitiness, bitterness and pungency are positive attributes under the International Olive Council's sensory method, but a grassy note alone does not prove quality or grade. A mild extra virgin olive oil can meet the same grade.\"}},{\"@type\":\"Question\",\"name\":\"What foods go with grassy olive oil?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Green salads, raw vegetables, tomatoes, fresh cheeses, white fish and bread. A raw drizzle keeps its green aromas, which heat softens.\"}},{\"@type\":\"Question\",\"name\":\"Is grassy olive oil the same as early harvest olive oil?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not exactly. Early harvest describes when the olives were picked; grassy describes an aroma. Early harvest often favors green aromas, but not every early-harvest oil smells of grass.\"}}]}\u003c\/script\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eBuy Lumìa Olive Oil\u003c\/h2\u003e\n\u003cp\u003eLumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. To keep its aroma, store the bottle closed, away from light and heat. For complete specifications and customer reviews, visit our \u003ca href=\"https:\/\/milantruffle.com\/products\/100-italian-extra-virgin-olive-oil\"\u003eoriginal Lumìa Extra Virgin Olive Oil product page\u003c\/a\u003e.\u003c\/p\u003e","brand":"Milan Truffle","offers":[{"title":"Default Title","offer_id":67732724285603,"sku":"OJ-XAJV-4D5M","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0747\/6343\/6195\/files\/milan-truffle-lumia-extra-virgin-olive-oil-500ml-splash.png?v=1788555151","url":"https:\/\/milantruffle.com\/products\/grassy-olive-oil","provider":"Milan Truffle","version":"1.0","type":"link"}