The first cold mechanical pressing, unfiltered organic olive oil from olives of early harvest (agurelio) of the Manaki variety. Argolis olive oil is obtained from olives of the rare Greek variety Manaki, grown on organic plantations of the Argolis region, in the north-east of the Peloponnese. Manaki olive oil is very delicate and soft to taste, it has a deep emerald color and a natural aroma of freshly picked olives. Thanks to the early November pressing of green olives, the oil reaches a minimum acidity of 0.1%, for comparison: oil pressed in March will have an acidity of at least 0.2%, in June-November — 0.3%. The harvest of MANAKI olives was harvested from organic plantations in the vicinity of the city of Nafplio, in the north-east of the Peloponnese. Nafplio is the ancient capital of Greece, one of its most picturesque cities. Today Nafplio is the capital of the Argolis nome, famous for its year—round resorts. Agureleo is olive oil pressed at low temperature from still green olives, in this case from a relatively rare variety of Manaki. It differs from the usual Extra Virgin oil in that only unripe green fruits are selected for its production. The name comes from the word άγουρος — immature. The ancient Greeks called it omotrives (ωμοτριβές ) or omfakio (oμφάκιο). The most valuable of all types of olive oil, it is pressed very little and only for domestic consumption. The nutritional value of Agureleo oil is superior to ordinary extra virgin oil. Due to its freshness, it contains much more antioxidants and is distinguished by an incomparable unique aroma of young green foliage. It has a rich fruity and spicy taste with a characteristic bitterness and a rich green color. It is this oil that is rightfully called olive juice. Agureleo 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 the long-term research of the Faculty of Pharmacy of the University of Athens, green olive oil of agureleo has strong medicinal properties due to the content of two substances in it: oleazine and oleocanthal. Oleazin has a strong antioxidant capacity, 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, 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). Also, this particular oil has the lowest possible acidity — 0.1% with the maximum permissible for the Extra Virgin class of 0.8%. The lower the percentage of acidity, the higher the quality of olive oil. The acidity level indicates the content of free fatty acids in the oil — that is, the percentage of naturally decomposed fat triglycerides into fatty acids. The acidity increases when the oil decomposes. Production is certified: EN ISO 22000:2005, EN ISO 9001:2008