Extra Virgin Olive Oil 

• Olive oil contains vitamins A, B1, B2, C, E, and K, as well as provitamin A, and the minerals Calcium (Ca), Copper (Cu), Iron (Fe), Magnesium (Mg), Manganese (Mn), Phosphorus (P). Sulphur (S) and Silicon (Si). Cold-pressed virgin olive oil soothes, relaxes, nourishes, energizes, and has a diuretic and mild laxative effect. Olive oil has a purifying effect on the liver, is a vasodilatory agent, and is recommended for patients with diabetes. The oil is suitable for all skin types and has a soothing effect on eczema and hardened skin. Source: Academy SAGHO
• has antioxidant properties
  • hypoglycemic, antiatherogenic, antitumor, anti-inflammatory, immunomodulatory and antiviral properties
• is associated with lower total cholesterol and reduced risk of heart disease – Healthline

The name agouroleo refers to the natural oil produced by crushing olives that have not yet shrivelled and retain their green colour. The ancient Greeks called it ωμοτριβές or ομφάκιο. [Google translates the italicised words as shoulder rubs, or navel.]

Agouroleo is an olive oil produced relatively early, before the olive fruit ripens, which is unripe and green. The olives are harvested by hand in mid-October and processed the same day or the following day at the latest. Not all fresh olive oil is called agouroleo virgin olive oil, but only that produced from unripe agouroleo olives.

Agouroleo olive oil has a bright green colour thanks to the chlorophylls in the unripe fruit, which give it greater antioxidant properties. Its flavour differs from Extra Virgin olive oil in that it is strongly bitter and slightly spicy, with a strong fruity flavour due to the aromas of freshly picked, unripe agouroleo olives.

Agouroleo retains its properties for several months and is therefore not available year-round. The strongest properties are expressed during production, in November and through March. As time passes, agouroleo loses its intense flavour, but not its nutrients. Pure agourelio that has not undergone any processing or filtering will, over time, show a sediment at the bottom of the container. This is a natural residue of the olive oil and indicates the purity of the agourelio.

Additional information:

1. Archive ERT Ellinikí Radiofonía Tileórasi – Video https://archive.ert.gr/69955/
2. International Olive Council – https://www.internationaloliveoil.org
3. Αγουρέλαιο – http://www.greek-products.eu/varieties-olive-trees/agourelaio.html
4. Αγουρέλαιο – Αγουρόλαδο – https://www.bioarmonia.gr/el/δημοσιεύσεις/item/74-αγουρέλαιο

Translated via Google from the Greek Wikipedia page Αγουρέλαιο

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