Harvest & Production
There Is A Right Season For Everything
We take great pride in producing the highest quality Agourelaio. We believe that the secret to the exceptional flavor and health benefits of our oil lies in the careful harvesting and production process.
During the olive harvest season, which typically takes place from mid-October to late November, we carefully select only the best and unripe olives, which are still green in color. This ensures that our oil has a distinct flavor profile that’s loved by olive oil enthusiasts around the world.
What Follows Harvesting Is Even More Fun
To ensure that the olives are not damaged during harvesting, we pick them by hand rather than using machinery. This also helps to prevent oxidation, which can affect the quality of the oil.
Once the olives have been harvested, we use state-of-the-art cold-pressed mills to process them. Cold-pressing is a traditional and natural method of extracting oil from olives, which ensures that the oil retains its natural flavor and nutrients.
Trust The Process
Our mills use water that’s kept at a temperature of under 27 degrees Celsius during the extraction process, ensuring that the oil is not damaged by excessive heat. This careful production process ensures that our green olive oil is of the highest quality, with a distinct taste and aroma that’s unique to our mill.
Choose our green olive oil for a flavorful and healthy addition to your diet. Experience the difference that a family-owned olive oil mill can make!