posted by PHILEOS EVOO on February 12, 2024
What is “Agoureleo”?
In simple terms, agoureleo is oil from unripe olives. It’s also known as “early harvest” olive oil since olives are not only harvested early in the season, but also earlier than their ripened state.
The Ancient Greeks also produced early harvest olive oil and called it “omphakion.” They not only used it as an exquisite food product, but also as medicine.
Hippocrates documented 60 different ailments that could be treated with oil from unripe olives– but more on that later.
What's so special about Phileos Early Harvest "Agoureleo" Olive Oil
Agoureleo is special because of its unique taste, but more so because of its nutritional value that has to do with the high concentration of micronutrients called polyphenols.
Put in simple terms, these naturally-occurring compounds make this kind of olive oil a superfood. Science has revealed to us today what the ancient Greeks knew thousands of years ago. Hippocrates used high phenolic olive oil to treat more than 60 ailments.
Modern medical research has directly linked polyphenol intake (and specifically two of them named oleocanthal and oleacein) to better digestion and gut health, helping with weight management difficulties, mitigating diabetes, preventing neurodegenerative and cardiovascular diseases, lowering blood pressure and cholesterol– even cancer prevention.
So this is like medicine?
Absolutely not. And you shouldn’t treat it like medicine. Studies should only offer guidance. But we do know as a scientific fact that polyphenols act as antioxidants, meaning they can neutralize harmful free radicals that would otherwise damage your cells and increase your risk of conditions like cancer, diabetes, and heart disease. Polyphenols are also known to reduce inflammation, which is thought to be the root cause of many chronic illnesses.
What makes Phileos olive oil "certified high phenolic"?
The European Union has designated a specific minimum target amount of 250 mg/kg of oleocanthal and oleacein in olive oil in order for it to be labeled as “high phenolic.” Phileos Agoureleo was tested in a lab this current 2023-2024 harvest, with levels upwards of 5 times the minimum, making it extremely packed with these super nutrients.
Does "Phileos Agoureleo" taste different from extra virgin olive oil?
Absolutely. This isn’t EVOO that you buy at the grocery store. In fact, this kind of olive oil rarely makes it to market because of the cost involved to produce it and the unique. Agoureleois VERY peppery, primarily because of the high concentration of polyphenols, which are prevalent in unripe olives. It actually burns the back of your throat. It is also green, as opposed to yellow like inferior regular olive oil. This means it’s much purer and hasn’t been mixed with other oils.
So, since it tatste peppery, what should I do with it?
For starters, you can drink one or two tablespoons a day, straight. I have been doing it for a few years now. Dr. Steven Gundry, the well-known doctor who has millions of followers (and incidentally sells his own high-phenolic olive oil at triple the price of mine) also suggests two tablespoons a day. “I like to just drink a “shot” of it each day, and I suggest you do the same."
The peppery flavor isn’t for everyone, so I’ve put together a few other ways for you to enjoy this powerful, flavorful olive oil — and all it’s fantastic health benefits, too.
Use it as a “finishing oil” on almost any foods: You know how even the simplest foods feel a little more “special” at a restaurant? That’s because they’re likely drizzled with a little bit of oil — it actually enhances the flavors in food. Accent sautéed greens, scrambled eggs, even that piece of grilled salmon— just make sure to drizzle it on your food after cooking.
Make a salad dressing with it: One great way to “tone down” the oil’s peppery flavor is to counter-balance it with high-quality balsamic vinegar.
Blend it into a smoothie: It sounds funny, but it’s great blended into a smoothie — especially a chocolate flavored smoothie. Believe it or not, chocolate and olive oil is a classic combination.
Use it in pesto: This classic Italian sauce is great tossed with pasta or used as a sauce on grilled meats, veggies, or even on top of a salad. To make it, combine a half cup of basil or parsley, ¼ cup of toasted pine nuts, ¼ cup of grated parmesan, a garlic clove, and about a ¼ cup of Agourolado in the food processor or blender. Then, store it in the fridge or freezer.
Why is "Phileos Agoureleo" more expensive than traditional olive oil?
Agourolado is more expensive because it takes twice the weight in olives to produce it. For a single 500ml bottle, it takes approximately 6 kilograms of olives (about 8,000 olives!). It takes half this amount, or about 3 kilograms, to make the same amount of traditional olive oil.
Is "Phileos Agoureleo" a single source olive oil and why is it that important?
Yes. Our batch comes from our own family owned farms, in the region of Sparta-Monemvasia in Laconia. Single source olive oils are produced from olives located in our farms and its source of origin are traceable and certified PGI Laconia. What else do you want? This means you don’t have a mix of olives from various locations and qualities. Single source extra virgin olive oils cut out middlemen who may reduce the pureness by adulterating it or mixing oils of lesser quality with fresher oil. This is a practice we never undertake and condone. Phileos is a vertically integrated company that control the entire prodution of our olive oils literally from "branch to bottle."
What variety of olives are used to create Phileos Agoureleo?
This unique olive oil is produced from unripe olives of the “Athiniolia" variety. The Athinolia variety is a very rare cultivar, found exclusively in the Sparta area of Laconia. The Athinolia olive cultivar is regarded as the Greek olive that contains the highest level of healthy polyphenol anti-oxidants.
Phileos "Certified Organic" Agoureleo Olive Oil will be available in a few weeks. It is a must try!!!