More ageras

Location

With about 180 inhabitants, the village of Martha stands at a height of 400 metres above sea level and is situated 45 km south of Crete’s capital, Heraklion. Ageras Extra Virgin Olive Oil comes from 800 trees spread over family-owned land of 20 hectares around the village.

Process

Process

Picking
Cold extractionThe village’s oil mill ensures that Ageras EVOO’s acidity levels stay well below 0,4% and protects its nutritious ingredients by the cold extraction procedure of under 27oC / 80.6oF. During the early winter monthsOur olives are picked at their peak of ripeness, collected in hessian fabric sacks, and transported to the oil mill within 24 hours.
During the early winter monthsOur olives are picked at their peak of ripeness, collected in hessian fabric sacks, and transported to the oil mill within 24 hours.
Extraction
First cold pressedThe village’s oil mill ensures that Ageras EVOO’s acidity levels stay well below 0,4% and protects its nutritious ingredients by the cold extraction procedure of under 27oC / 80.6oF.
Taste & quality

Taste & quality

Variety

Pure, single-varietal Koroneiki

The Koroneiki variety fruits are small but yield a high-quality oil. They contain extremely high levels of polyphenols, which are considered as top-class natural antioxidants with numerous scientifically proven nutritional benefits.

Quality

Low acidity: < 0.4%

We maintain a certified production process, which is implemented from start to finish in order to guarantee utmost quality, spearheaded by our < 0,4% acidity. Paired with our wholly-painted bottle, this process ensures the best preservation conditions for Ageras.

Taste & aroma

Well-balanced with hints of herbs

Our olive oil has a well-balanced buttery and fruity taste, followed by a pungent, peppery finish. This pungency, which is directly linked to the EVOO’s high level of antioxidants, is perceived as a positive trait, as it adds a pleasant bitter “kick” to most dishes.

Texture & colour

Dense, full-bodied & smooth

The unique colour of olive oil is due to pigments such as chlorophyll, pheophytin, and carotenoids. The fully ripe olives that we use release the carotenoid (yellow-red) pigments, which meet bright golden tones to create a full-bodied version of our own “Liquid Gold”.

Taste guide

How to enjoy
Create an olive oil dipTraditionally served as an appetizer in Greece, a splash of olive oil and oregano amplifies the flavour of freshly baked bread and rusks.
Drizzle on a saladDrizzle some olive oil on top of a tossed salad with crisp greens and vegetables to bring out their true flavours.
Add to fresh pastaA spoonful of olive oil after draining freshly cooked al dente pasta serves as a natural alternative to butter.
Find a store
Find a store near you