Our olive oil comes from a single family orchard in Finikounda, a small seaside village in the western Peloponnese of Greece. The grove sits on a cliff above the sea, just steps from our father’s childhood home, on land returned to our family after generations. Many of the trees are centuries old, rooted in both the soil and the agricultural traditions of the region.

This land carries deep personal meaning. The cliff overlooks the site of a World War II tragedy that shaped our family’s history and ultimately led our father to leave Greece and build a life in the United States. Reclaiming this orchard was not simply about producing olive oil; it was about honoring memory, restoring connection, and creating something enduring for the next generation.

We produce Agourelaio, an early-harvest olive oil made from green olives, prized for its vivid color, high polyphenols, and fresh, intense flavor. Carefully filtered for clarity and stability, it preserves its natural character and aromatic complexity. Rooted in Peloponnesian tradition, every bottle reflects place, family, and the table where it is meant to be shared.