A small family run olive grove, first planted in 1932 in the fertile ground of Achaia in Peloponnese (South West Greece). 

An early harvest produces unripe olives which are pressed into ‘’agourelaio’’ (early harvest oil) that is young and vibrant with strong flavor and very low acidity. This type of olive oil is mainly used in salads or eaten raw.

This extra virgin olive oil is aromatic and strongly flavoured perfect for enjoying in its natural raw taste or added at the end of cooking.