This year will be my 6th harvest of a brand of olive oil I created called “Agourolado” which evolved out of a conversation I had with a doctor, after I was diagnosed with cancer. Commenting on my Greek last name, he told me about “groundbreaking research” on a certain type of olive oil that had high levels of compounds called polyphenols that were effective in killing cancer cells.
I took a deep dive into the world of olive oil and learned about this unique olive oil that Greeks love pouring over their salads and cooked vegetables– but never cook or fry with. When I asked my aunt in Crete if she knew about a different kind of olive oil than what was usually bought at the stores, she pulled out a plastic jug from under the sink, as if she were showing me the family Crown Jewels.
“This is ‘agourolado.’ We only bring this out when we have guests,” she told me.
It was thick and green and smelled like the earth. The taste caught be off guard. It felt like liquid pepper was hitting the back of my throat. I asked my aunt where I could get some and she explained that you could only get this kind of oil from a farmer and that it wasn’t sold in stores.
After months of research I was more determined than ever to bring this olive oil to market and started developing my brand. I was fascinated by all of the studies taking place in prestigious research centers and universities throughout the world; and, all of the health benefits that were associated with… this “special” oil that my aunt kept hidden in a plastic jug under the sink.
Researchers found that just two tablespoons of high phenolic olive oil helped protect heart and blood vessels, reduced high blood pressure and “bad” cholesterol, and supported a healthy digestive system. This was just the tip of the iceberg of its benefits.
I returned to Crete and visited an old friend whose family has been harvesting olives for generations in the village of Varipetro, about 20 minutes outside Hania, the birthplace of my parents and the place I spent my childhood summers. It was a “full circle” moment for me to return here and pay homage to this sacred place that ran deep in my heart and soul, by sharing one of its greatest gifts with more people.
And then came the reality check.
George warned me that he could only produce a small amount of this olive oil and the cost would be much higher than traditional olive oil. Harvesting olives for this kind of olive oil was time-consuming and labor-intensive.
Because this oil is made from tiny, unripe olives that are still firmly attached to their stems, they need to be plucked by hand. Furthermore, unripe olives also have far less juice and upwards of four times more olives are required to produce this oil, versus regular olive oil.
Now I understood why this type of oil wasn’t being mass produced, and revered by those who were lucky enough to have a connection to a farmer.
But I was determined, even if it meant producing only a small batch every year.
Fast forward five years later and I’ve been able to share this special product season after season, learning so much more about it along the way, while also hearing from so many people who buy it year after year. I’ve enjoyed writing about all of the research and new advances that are coming out.
Yes, it’s quite costly to produce, thus making the finished product quite expensive. But I think it’s worth it in the long run, as do so many people who purchase it year after year.
Read below some of the articles I’ve published.
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Top 15 Health Benefits (with credible sources) of Agourolado
10 Ways to Use ‘Agourolado’ — High Phenolic Extra Virgin Olive Oil
Ibuprofen or High Phenolic Olive Oil? This Might Surprise You
High Phenolic Olive Oil: Significant Improvements for People with Early Alzheimer Symptoms
Temple University Study: High Phenolic Extra Virgin Olive Oil May Fight Dementia
What Is Extra Virgin Olive Oil’s Secret? Health Benefits of Polyphenols
