Akra Morea Olive Oil

Harvesting Olive Oil from Sacred Trees, in the Most Traditional Way For many centuries, health and well-being experts have praised the significance of naturally derived olive oil as a nutritious tonic for the whole body. The Legacy is timeless: it is tested through time and replicates the methods handed down from wise and time-honoured producers while reminiscing the wholesome moments of the old family.

This is an olive oil that, as the name suggests, comes to us from the past. It encapsulates the effort of our ancestors to bring to the table an olive oil that can be valued by the youngest of the family members to the most senior. It is an everyday olive oil, crafted for all uses and reveals fine aromas, moderately spicy notes while consisting of a balanced variety of Athinoelia (60%), Koroneiki (35%) and Asproelia (5%) olives in their golden form.

The term Legacy denotes the maintenance of inheritance. This produce unveils the patrimonial and clean natural production procedures required to bring forth an EVOO in its most ancestral form. It hat has been produced from truly aged trees that are located in our upland olive groves, positioned at a height of 500-550 meters altitude. Our oldest tree within this grove dates over 800 years depicting 12 generations. These old-fashioned groves have a difficult, rugged terrain and have been left in their original form, inducing no disturbance to them. In this way we have respected the effort and way that these trees have in surviving throughout the centuries while allowing them to complete their life cycle.

In line with traditional cultivation techniques, in order to create this EVOO we have followed classically-established practices. To maintain The Legacy olive oil 'as it was before', all the manual work is done by hand including the carving, pruning, collecting etc. This process is both costly and cumbersome, but it meets our vision to create a truly hand-crafted product. This heritage is paired with state-of-the art cold-extraction methodologies that capture its central original essence, thus bottling it up.

The term Classic Harvest refers to the time period in which the olive fruit has been collected. The timing of the harvest for this range has been timetabled during the riper season of the olive tree, which in Peloponnese begins at the end of November and lasts until the end of December, following the natural life-cycle of these trees. Modern techniques, international market trends and panellists seek and reward the unripe olive. In this category we represent something more original and deep-rooted.



Organoleptic Characteristics:

Fruit is in its ripe form.
Olives harvested between the end November – end December.
Rich Phenolic Content, boasting 300 polyphenols per 20gr of product.
Filtered at a maximum level, leaving no waste residues (scum or gossypol).


What to Expect from this Category:

Transparent Weightless Oil Texture;
Soft Flavour with Fine Aromatic Profile;
Principal Aroma from Freshly-Cut Grass;
Medium to Low Intensities of Bitters and Spices;
Ideal for everyday use. Pour it fearlessly in your cooking and daily dishes.


This Product is Created with a Lot of Zeal: Enliven the Dishes of the Entire Family

If you are looking for exceptionally healthy oil, choose an EVOO that has been harvested while the olive is unripe. The maximal chlorophyll prominent in unripe olives makes the early harvested oil ​(Agoureleo in Greek) verdant and richer in healthy bioactive molecules like Oleocanthal and Oleacein.

Bitter and spicy sensations are positive attributes for Early Harvest EVOOs, because they —and the cough that comes after swallowing the product— indicate the existence of polyphenols, which are extremely healthy natural antioxidants with anti-inflammatory compounds. In fact, the higher the burning sensation of bittern and spicy notes, the better the indication of phenolic-dominance (even though for baking many prefer the fruitier EVOOs).

Our Premium Early Harvest is an especially High Phenolic EVOO, boasting just over 480 polyphenols per 20 grams of olive oil. It is well documented by the EFSA that the minimum amount of polyphenolic content must exceed 250 polyphenols per 20gr of product for it to be able to be classified as High-Phenolic* in the marketplace. It must be highlighted that most EVOOs (by 95%) around the world present less than 200 mg/ per 20gr of product.

Organoleptic Characteristics:

Fruit is in its unripe form.
Olives harvested between early September - 15th October at the very latest.
Very High Polyphenolic Content (up to 500ml per 20gr of product).
Filtered at a maximum level, leaving no waste residues (scum or gossypol).
What to Expect from this Category:

Transparent Unclouded Oil Texture;
Sharp yet Stable Flavour;
Strong and Clear Aromas;
Momentary Burning Sensation (for 2-3 seconds after swallowing);
Ideal for more intense pallets and for raw use over dishes. These can include vegetables, legumes and meats, according to preference.


When choosing for yourself, select according to your own preference. You may want to buy a variety of EVOOs to use for different purposes.

WARNING: DO NOT COOK THIS PRODUCT -- USE SPARINGLY --
This is the Best Way to Take Advantage of our Premium EVOO & Rip the Maximum Health Benefits from our Earth's Most Glorious Gift!

A Premium pure organic EVOO that has been harvested in ways that are both sustainable to the environment as well as fully nurturing to the consumer has much greater value than an olive oil that has been produced without any restrictions on cultivation, extraction and storage.

At AKRA MOREA© we are proud to have been acknowledged by the D.I.O. (Δ.Η.Ω.) which is the Organic Products Control & Certification Organization in Greece, having been certified across our organic range, thus authorizing leading excellence.

This Premium Organic EVOO reveals complex aromas from various fruits and vegetables. The fruity intensity is similar to the intensity of the bitterness and the spiciness, revealing elegance making the EVOO balanced.

Generally, a balanced EVOO is considered to be the best for the making of sauces, using as dressing or creating lighter dishes. This is because its flavour is gentler and more delicate whilst not covering the potency of other ingredients that are used in the preparation of food.

Organoleptic Characteristics:

Fruit is in slightly ripe form.
Olives harvested between 15th October - end November at the very latest.
High Polyphenolic Content (up to 480ml per 20gr of product).
Filtered at a maximum level, leaving no waste residues (scum or gossypol).
What to Expect from this Category:

Sheer Weightless Oil Texture;
Sharp yet Stable Flavour;
Moderate Spices
Balanced Mild Bitterness
Ideal for raw use in salads, dressings, sauces, seafood/ fish plates

When choosing for yourself, select according to your own preference. You may want to buy a variety of EVOOs to use for different purposes.

WARNING: DO NOT COOK THIS PRODUCT -- USE SPARINGLY --
This is the Best Way to Take Advantage of our Premium EVOO & Rip the Maximum Health Benefits from our Earth's Most Glorious Gift!