Yapapi blog page — agoureleo

This year marks a milestone for Yapapi, one we’ve been waiting three full years to celebrate. For the first time since launching Yapapi, the weather finally gave us the gift we’d been hoping for: the chance to complete an early olive harvest in October.   Why This Year Was Different The previous seasons were defined by unusually dry weather. Without enough autumn rain, the olives couldn’t develop the vibrant, early-season character that defines a true early harvest oil. We had to wait, watching the calendar slip deeper into the season. But 2025 changed everything. This year the rains arrived at just...

  For the past few weeks, our team has been moving quietly through the olive groves of the Kalamata region, in the small area known as Yapapi. This is where the new season begins every year, long before the rest of the world tastes its first drop of fresh olive oil. And right now, something rare is taking shape.   What Early Harvest Really Means Early Harvest olive oil comes from olives picked at the very beginning of the season. At this stage, the fruit is still firm and green, carrying a vibrant aroma and naturally high levels of polyphenols....

Every autumn, before the olives reach full maturity, a unique process begins: the production of early harvest olive oil, known in Greek as agoureleo. This special type of extra virgin olive oil is made from unripe, green olives and is considered a rare seasonal product with exceptional character and valuable health benefits. Color, Aroma, and Taste that Make It Unique Early harvest olive oil is impossible to miss. It has a vibrant green color thanks to its high chlorophyll content. The flavor is bold and peppery, with a pleasant bitterness and the famous “burn” in the throat. Its aroma is...