In 2018, two cousins with shared values, love for nature and slow living, have joined forces to produce an exceptional olive oil from their small family olive groves in Crete, Greece.
Since then, EFKRATO, their organic, limited production, high phenolic, extra virgin olive has been awarded in many international olive oil competitions.
The ancient Cretan variety "Tsounati" gives rise to a very special olive oil with a particularly rich blend of flavor and aromas. The organic farming, the early harvest and of course the climate and unique features of the Cretan land, all contribute to an exclusive product.
EFKRATO is a premium, limited production, organic, high phenolic, extra virgin olive oil produced exclusively from the ancient Cretan variety Tsounati.
It is an award-winning gourmet product which is also very rich in antioxidants (polyphenols). It offers a unique combination of nutritional value and gastronomic pleasure.
EFKRATO comes from our family's small olive groves in northern Crete, Greece and is the optimised form of the same pure olive oil we grew up with.
EFKRATO is a gourmet product that harmoniously combines the bitterness and pungency of early harvest olive oils with aromas of green fruits, artichokes, green peppers, freshly cut grass, etc.
Although it started its course only in 2018, it has already been awarded in many international competitions.
Cultivation & Production
Process in harmony with the Environment
We have a loving and respectful relationship with the olive grove that generously gives us back not only its fruit, but also snails, wild grasses (fennel, native capers, wild asparagus etc).
The way we work with nature is of great importance to us and a key component of EFKRATO's identity.
As a result, the cultivation methods we use are stricter than those of organic farming and practically impossible to apply in large scale production of olive oil.
The olive fruits are selected by hand, one by one, and only those in excellent condition are used in the production of EFKRATO.
Olive oil extraction is done every day, less than 6.5 hours after harvest. Only the batches with the best organoleptic characteristics are bottled.
Nutritional Value & Health Claim
Harvesting takes place before the fruits ripen, in order to produce what the ancient Greeks called "ωμοτριβές" (early harvest olive oil), which from ancient times was considered the most nutritious olive oil.
Modern scientific studies confirm this belief: Polyphenols, the antioxidants contained in large quantities in early harvest olive oils such as EFKRATO, have anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties.
EFKRATO contains much more polyphenols than the limit allowing for a health claim to be made (according to Regulation 432/2012 of the European Union). Moreover, EFKRATO’s value in free acids is very low.
EFKRATO is filtered and stored in a protective atmosphere using the noble gas argon, thus maintaining its organoleptic characteristics and nutrients for much longer..
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