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Extra Virgin Olive Oil ‘Ell1a’ 200ml


Extra virgin olive oil of superior quality produced from Agrielies, in Ligourio of Ancient Epidaurus with excellent organoleptic characteristics.

SIZE: 200ml


TYPE: Extra Virgin Olive Oil
Extra virgin olive oil is the highest quality category of olive oil that one can consume. By definition it must have free fatty acid level below 0,8%, zero organoleptic defects and a fruity flavor. For better quality, it must be derived by cold extraction in temperature below 27oC.
VARIETY: Agrielia
Or Agrilia, the wild olive (Olea europea var. sylvestris) is the ancestor of today’s olive and grows almost all over the Mediterranean where the climate favors the cultivation of olives. Wild olives are abundant in uncultivated areas between olive groves and grow at the roots of tamed olive trees. The oil comes from wild olives is rich in beneficial phenolic compounds, with an intense bitter and spicy taste and aromas of grass, herbs, olive and tomato leaf and rocket (arugula).
Acidity is one of the quality parameters set by IOC for extra virgin olive oil. By definition EVOO it must have free fatty acid level below 0,8%. This value is always determined by a chemical laboratory and cannot be detected by sensory analysis (you cannot taste it).
AROMAS: Intense fruity with aromatic notes of freshly cut grass, tomato and olive leaves, honey and green almond.
Contrary to many people’s beliefs, olive oil aromas are not endogenous to the fruit, but are produced by the activity of olive enzymes in the olive oil extraction process (crushing-malaxation). They depend largely on the variety of the olive, the degree of ripeness of the fruit at harvest as well as the milling practices.
HARVEST: Fall 2020
As any fresh and very sensitive to oxidation product, olive oil must be consumed within 18 months from the harvest time, for enjoying all its aromas, flavors and health benefits. In the Northern Hemisphere where Greece is, the harvest is taking place from October to January.
Frequently Asked Questions about Olive Oil

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This unique extra virgin olive oil is produced from wild olives that grow on them olive groves of our family in Ancient Epidavros. Olive oil from wild olives is hard to find and valuable because it contains a variety of ingredients that are beneficial to health. The high Its content of antioxidants helps to protect its lipids blood from oxidative stress and therefore promotes good heart health. also Studies have shown that it inhibits the development of certain types of cancer and has strong anti-inflammatory action.


Type : monovarietal
Intensity : mild
Origin : Peloponnese
Packaging Type : glass with marble lid
Net Weight : 200ml

Meet the Producer

Inheritance from 1945. The extra virgin olive oil Ell1a is produced in our family olive groves in the area of Ancient Epidaurus. It is the result of our deep love and knowledge for the olive, its precious fruits and the production of high quality olive oil. “Respect the natural cycle of growing trees and you will be rewarded,” Grandpa George kept saying, and this advice was a commitment for us.

Pairs Best with

Salads with tomatoes, green salads with leafy vegetables, raw vegetables, boiled or steamed vegetables, white and red casserole meats, grilled and grilled meats (beef, lamb, pork, chicken, etc.), fish soup, zucchini , pizzas, risotto, semi-hard and smoked cheeses, legumes, soups, tomato sauce, chocolate desserts.


Bronze Standard of Excellence for High Phenolic Extra Virgin Olive Oil at
The Olympia Health & NutriXon Awards of World Olive Center.


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