Agourelaio is Greek for early harvest olive oil, pressed from unripe green olives in the beginning of the picking season, usually, in Greece, around October. They are characterized by their bright green color and pleasantly bitter aftertaste. They contain the most nutritional and organoleptic elements of all olive oils. They must be consumed while fresh, within 2-3 months. After that, their intense flavor and organoleptic qualities begin to fade a bit. It’s not that they have gone off—it’s just that they are no longer “fresh.”
