Extra Virgin olive oil is produced in the world famous region of Messinia (administrative center - Kalamata) from the best olives of the Koroneiki variety. The collection of olives begins from the first days of the harvest season exclusively by hand, with strict selection of each fruit. To produce 1 kg of Agureleo oil, 30% more olives are needed than for regular Extra Virgin oil, since only green olives are used. Manufacturers call the production process "24 hours" because harvesting the olives, extracting the oil and bottling it all takes 24 hours or less, resulting in minimal acidity, rich flavor, a peppery, olive-like aftertaste and all the beneficial substances that are preserved in this oil. . Olive trees grow on hills, at an altitude of 300 - 380 m above sea level. Traditional harvesting methods and modern processing and packaging processes guarantee excellent quality. It is a natural product with a low acidity of 0.2% to 0.4%, with a fruity taste and wonderful aroma, with a rich green color, typical of the olives grown in this area of ​​Greece. This oil has a characteristic spicy taste with a slight pepperiness. Extra virgin olive oil is one of the treasures of the Mediterranean diet. The name Agureleo comes from the word άγουρος - unripe. Agureleo oil is an olive oil extracted from the unripe green fruit of the olive tree. It has a rich green color and a fruity, spicy and bitter taste. The ancient Greeks called it omotrives (ωμοτριβές) or omphakio (ομφάκιο). It was used in nutrition and for medicinal purposes; at that time, Hippocrates considered it useful for more than 60 diseases. According to long-term research by the Faculty of Pharmacy of the University of Athens, green olive oil Agureleo has medicinal properties due to the content of two substances: oleazine and oleocanthal. Oleazine has pronounced antioxidant properties, and oleocanthal has anti-inflammatory and neuroprotective properties. It should be noted that these substances are not found in any other food products except extra virgin olive oil and, in particularly high concentrations, in agureleo. It also contains a number of other nutrients and fatty acids such as oleic (Ω-9), linoleic (Ω-6), α-linolenic (Ω-3) and arachidonic (Ω-6).