Unfiltered olive oil "Agurelio" is made from olives grown in groves belonging to the Orthodox monastery of the Holy Trinity on the island of Crete. The monks of this monastery produce premium olive oil using only traditional methods. Olives are collected from trees over 500 years old, grown without any chemical treatments. The olives are harvested by hand at the beginning of the harvest season, in October. To produce Agurelio oil, only selected green olives are used, so the oil has low acidity, rich green color, bright fruity aroma and slight bitterness. The monks themselves highly value Agurelio oil for its exceptional nutritional value and large amount of beneficial substances. Extra virgin olive oil is one of the treasures of the Mediterranean diet. The name comes from the word άγουρος - unripe. Agureleo oil is an olive oil extracted from the unripe green fruit of the olive tree. The ancient Greeks called it omotrives (ωμοτριβές) or omphakio (ομφάκιο). It was used for nutrition and medicinal purposes, while Hippocrates considered it useful for more than 60 diseases. The most valuable of all types of olive oil. It is pressed very little and only for internal consumption. The nutritional value of Agurelio oil is superior to regular extra virgin oil. Thanks to its freshness, it contains much more antioxidants and the incomparable unique aroma of young green foliage. It has a rich fruity and piquant taste with a characteristic bitterness and rich green color. This oil is rightly called olive juice. Agurelio oil contains all the vitamins and provitamins of olive fruits, minerals and polyphenols that protect cells from oxidative stress, active oxygen and free radicals. According to years of research by the Faculty of Pharmacy at the University of Athens, Agureleo green olive oil has strong medicinal properties due to the two substances it contains: oleazine and oleocanthal. Oleazine has strong antioxidant properties, while 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 particular, 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). Manufactured in accordance with the olive oil specification laid down in 2568/1991 EEC.