Ever since launching my own brand of high-phenolic extra virgin olive oil, I wanted to put together some frequently asked questions in an effort to better educate the consumer who might be considering purchasing some. Because this is a unique product and one that isn’t frequently available on the market, I think it’s important people understand what they’re buying, especially since many might confuse this particular kind of oil for traditional, extra virgin olive oil.
What is “Agourolado”?
Agourolado is a unique kind of extra virgin olive oil, known by its colloquial name “agoureleo” in Greece. In simple terms, it’s oil from unripe olives. It’s also known as “early harvest” olive oil since olives are not only harvested early in the season, but also earlier than their ripened state. In Crete (because Cretans always have a different word for things), this kind of oil is known as “agourolado.” Both “agoureleo” and “agourolado” come from the Greek word “agouro” or unripe.
The Ancient Greeks also produced early harvest olive oil and called it “omphakion.” They not only used it as an exquisite food product, but also as medicine. Hippocrates documented 60 different ailments that could be treated with oil from unripe olives– but more on that later. I’ve actually chosen the name “Agourolado” for my very first small batch of this unique oil as a tribute to the people of Crete, including my parents, both of whom were from this island.
What’s so special about this kind of olive oil?
Agoureleo is special because of its unique taste, but more so because of its nutritional value that has to do with the high concentration of micronutrients called polyphenols. Put in simple terms, these naturally-occurring compounds make this kind of olive oil a superfood. Science has revealed to us today what the ancient Greeks knew thousands of years ago. Hippocrates used high phenolic olive oil to treat more than 60 ailments.
Researchers continue to study olive-oil polyphenols, but research findings do not make olive oil a treatment or preventive for disease.
So this is like medicine?
No. Olive oil is food, not medicine, and this article is for general education. It is not intended to diagnose, treat, cure, or prevent disease. Consult a qualified health professional for medical or dietary advice.
What qualifies for the European Union olive-oil polyphenol health claim?
Under EU rules, the permitted claim concerns the contribution of olive-oil polyphenols to protecting blood lipids from oxidative stress. It may be used only when an oil contains at least 5 mg of hydroxytyrosol and its derivatives per 20 g of oil, with the required daily-intake information. Eligibility depends on batch-specific testing and applicable labeling rules.
Does Agourolado taste different from extra virgin olive oil?
Absolutely. This isn’t EVOO that you buy at the grocery store. In fact, this kind of olive oil rarely makes it to market because of the cost involved to produce it and the unique. Agourolado is VERY peppery, primarily because of the high concentration of polyphenols, which are prevalent in unripe olives. It actually burns the back of your throat. It is also green, as opposed to yellow like regular olive oil. The green color reflects early harvest and natural olive pigments; color alone is not a measure of purity or quality.
So, since it tastes so peppery, what should I do with it?
Use it as a “finishing oil” on almost any foods: You know how even the simplest foods feel a little more “special” at a restaurant? That’s because they’re likely drizzled with a little bit of oil — it actually enhances the flavors in food. Accent sautéed greens, scrambled eggs, even that piece of grilled salmon— just make sure to drizzle it on your food after cooking.
Make a salad dressing with it: One great way to “tone down” the oil’s peppery flavor is to counter-balance it with high-quality balsamic vinegar.
Blend it into a smoothie: It sounds funny, but it’s great blended into a smoothie — especially a chocolate flavored smoothie. Believe it or not, chocolate and olive oil is a classic combination.
Use it in pesto: This classic Italian sauce is great tossed with pasta or used as a sauce on grilled meats, veggies, or even on top of a salad. To make it, combine a half cup of basil or parsley, ¼ cup of toasted pine nuts, ¼ cup of grated parmesan, a garlic clove, and about a ¼ cup of Agourolado in the food processor or blender. Then, store it in the fridge or freezer.
Why is “Agourolado” more expensive than traditional olive oil?
Agourolado is more expensive because it takes twice the weight in olives to produce it. For a single 500ml bottle, it takes approximately 6 kilograms of olives (about 8,000 olives!). It takes half this amount, or about 3 kilograms, to make the same amount of traditional olive oil. Early-harvest, high-phenolic oils are typically more expensive because they require more olives for a smaller yield and careful harvesting, milling, testing, packaging, and storage.
Is “Agourolado” a single source olive oil and why is that important?
Yes. Our batch comes from a single farm, owned and operated by Giorgos Poulakas in Varipetro, in the region of Hania on Crete. Single source olive oils are produced from olives located in one single farm or traceable source of origin. This means you don’t have a mix of olives from various locations and qualities. Single source extra virgin olive oils cut out middlemen who may reduce the pureness by adulterating it or mixing oils of lesser quality with fresher oil.
Why a stainless steel bottle?
Stainless steel helps protect olive oil from light and oxidation, two factors that can degrade flavor and quality over time. Our bottle is modern, sophisticated, refined and minimal– but more importantly, we chose it because it’s made of the very best material needed to preserve and protect the very finest olive oil available on the market.
The bottles are made in Italy with a single die-cut stainless steel that’s the same material used to make the tanks that store olive oil before bottling. Stainless steel is more expensive than tin, glass and other typical bottling products but it protects the olive oil from light and oxidation and preserves the oil’s nutritional properties better than any other material.
I also chose stainless steel because it is 100% recyclable, and it can be reused endlessly without losing any of its original properties. The life cycle of stainless steel is potentially endless, it is a permanent resource, essential for the development of a sustainable world.
View the current Agourolado high-phenolic extra virgin olive oil.