In the bright hills of Rethymnon, Crete, an exceptional oil is born: EFKRATO, a Tsounati single-varietal extra virgin from an early harvest in the tradition of the ancient Greeks, the “ωμοτριβές”. This terroir caressed by the Aegean Sea, tended in a rigorous organic manner, using natural animal manure and nitrogen-fixing legumes, produces a rare oil – limited to a few thousand bottles a year . Cold-pressed within six hours of harvesting, carefully filtered and preserved in an argon atmosphere, it concentrates a wealth of nutrients (phenolic acids, squalene and pigments) that modern science recognizes for its antioxidant, anti-inflammatory and cardioprotective virtues. With this introduction, the article invites you to explore in detail the technical analyses, documented data and PDFs available – to grasp the quintessence of a product that is at once gastronomic, cosmetic and functional.
Located to the north of Rethymnon, on the sunny slopes of a coastal hill at an altitude of around 55 m, the EFKRATO olive grove is rooted in the typical Mediterranean terroir of Crete: limestone soils, bathed in sea breezes and generously exposed to the sun. This ancient soil and subtle microclimate provide ideal conditions for growing Tsounati, an age-old local variety renowned for its unique organoleptic qualities.
What sets EFKRATO apart is its truly advanced organicagriculture: the exclusive use of natural fertilization using animal manure – thanks to “cooperation” with horses and sheep – and the use of leguminous plant cover crops guarantee totally organic nitrogen fixation that respects natural cycles. The small size of the plots and the strict exclusion of all chemical inputs – including those authorized in conventional organic farming – ensure a rare artisanal management approach that is virtually impossible to reproduce on a large scale.
EFKRATO oil is based on a meticulously orchestrated production process, guaranteeing its exceptional quality. Harvesting is entirely manual, practiced in the tradition of ωμοτριβές – early picking before ripeness – in order to concentrate polyphenols, fresh aromas and nutrients in every olive. Immediately after picking, each fruit is selected by hand: only the healthiest ones enter the process, ensuring uniformity of size and standard right from the first stage.
These olives are then cold-pressed in less than 6.5 hours, an essential timing for preserving phytochemical compounds and organoleptic freshness; the flour thus remains low in free oleic acids (acidity <0.4%). Pressing uses a modern two-phase centrifuge, without excessive heat application, to preserve color, flavors and bioactive compounds intact.
Finally, the oil is carefully filtered to remove impurities and residual water, then stored under an atmosphere ofargon, an inert gas that protects the oil from oxidation. This process prolongs its freshness and maintains its nutritional qualities right up to bottling. . Every step is designed to guarantee consistent quality, from tree to table, a sine qua non for winning over both enthusiasts and professionals in the sector.
Upon opening, EFKRATO reveals a remarkable balance between power and finesse: medium to high fruitiness, accompanied by moderate bitterness followed by a pronounced spiciness, typical of early-harvest oils and immediately classifying this oil as extra virgin. Professional tasters describe a complex aromatic palette: bright notes of green bell pepper, artichoke and green apple, enhanced by a herbaceous hint of freshly cut grass, and underlined by a subtle finish of almond and sweet cinnamon.
This sensory harmony is linked to the high content of polyphenols, known to enhance the aromatic complexity of olive oils. The perceptible bitterness heralds the presence of compounds such as oleuropein, while the characteristic spiciness signals oleocanthal, molecules regularly highlighted for their recognized anti-inflammatory properties. These elements give EFKRATO a rare organoleptic synergy: bold flavors meet the delicacy of a well-calibrated taste profile, capable of seducing gourmets and specialized tasting panels alike.
One of the most remarkable features of EFKRATO oil is its exceptional concentration of polyphenols, natural antioxidant compounds recognized for their health benefits and organoleptic quality. Exploiting the potential of early harvesting, this oil generally contains four times more than the threshold required to make the health claim under European regulation 432/2012. .
Studies carried out on “early harvest” olive oils from Crete – a feature highlighted by EFKRATO – confirm that these polyphenols enhance the protection of blood lipids against oxidation, reduce oxidative stress and may contribute to cardioprotective and neuroprotective action. Oleuropein plays an essential role in the intensity of the bitterness, whileoleocanthal, responsible for the spiciness, acts as a natural anti-inflammatory (a sensation of warmth in the throat comparable to a mild ibuprofen effect, according to expert testimonials).
From a professional point of view, these high values mean not only health assurance for consumers, but also scientific authentication requested by competition judges and valued by importers: the NMR reports available in PDF format objectify these claims and facilitate total transparency.
Last but not least, scientific feedback from several journals (Kalogeropoulos & Tsimidou) underlines the direct correlation between polyphenol content, oxidative stability and organoleptic richness – with, in particular, phenolic compounds such as luteolin naturally present in the Tsounati variety, detected by spectrometry for certain oils from Crete.
EFKRATO‘s early-harvest oil has traditionally high levels of squalene and antioxidant pigments, key indicators of quality and longevity. Although exact levels are not always revealed, several studies show that oils from young olives grown on Crete – like EFKRATO – contain higher levels of squalene, chlorophylls, carotenoids and tocopherols. . These compounds give the oil an intense green color and high resistance to oxidation.
Squalene, a natural triterpene, acts as a powerful plant antioxidant, playing an essential role in the oil’s stability against oxygen, particularly during storage. It also has recognized virtues in cosmetics – protecting the skin against external aggression – and in nutrition. As for pigments (chlorophylls and carotenoids), they contribute to the oil’s visual signature and sensory profile. Comparative analyses have shown that oils pressed early in the ripening process have significantly higher levels of lutein, α-tocopherol and squalene, optimizing both organoleptic and nutritional qualities. .
In the case of EFKRATO, this richness translates into prolonged stability, engaging color and a solid marketing asset. Although specific NMR or spectrometry reports are forthcoming, the consistency between early harvest, organic cultivation and argon preservation makes a very high squalene and pigment profile plausible.
EFKRATO ‘s oil is regularly recognized on the international scene, garnering medals and honors that attest to its exceptional quality. On several occasions, it has been recognized by the NYIOOC – the world’s most prestigious olive oil competition – receiving successive gold medals in 2022 and 2023 for its early harvest category, confirming its consistency at the highest level. . In 2025, it also won a gold medal at the Dubai Olive Oil Competition, Early Harvest edition, in recognition of its powerful, balanced profile.
In addition, EFKRATO was distinguished by the NYIOOC 2025, winning a silver medal in a highly competitive edition, testifying to the consistency of its standards. It also shone in Paris, where it won a gold medal at the Paris International Olive Oil Competition 2025, reinforcing its status as a top-of-the-range reference.
These distinctions come on top of recognition from the specialist press: EFKRATO is described as “among the best olive oils in the world” by Olive Oil Times, following ten years of sustained performance. Each award attests not only to the sensory excellence of this oil, but also to the reliability of the technical analyses that underline its superiority (polyphenol/acidity ratio, squalene content, oxidative stability).
Enlightened buyers, distributors and importers understand the added value of an olive oil with verifiable technical data. It’s not enough to believe in the label: NMR reports, polyphenol analyses and proof of argon preservation provide scientific reassurance. An international study dedicated to olive oil emphasizes that 67% of consumers and 56% of industry players (importers, distributors, retailers) attach great importance to traceability and certified quality. .
There are good reasons for this requirement: the olive oil market is faced with a high rate of counterfeiting and fraud, with up to 60% of oils sold under the “extra virgin” appellation potentially adulterated. In-depth analyses – acidity, peroxide value, spectrometry, detection of adulterants – are therefore a trusted tool for professionals wishing to guarantee product purity to their customers.
Furthermore, a study on sustainability labels reveals that consumers are willing to pay more for products bearing strong labels – including health claims, protected origin or careful extraction. EFKRATO, by displaying an indisputable aggregation of scientific data (NMR, EU Health Claim certification, argon, polyphenols), enhances its top-of-the-range positioning: importers can rely on this evidence to argue with distributors, restaurateurs or end-customers.
Last but not least, rigorous analyses facilitate compliance with international standards, notably those defined by theInternational Olive Council or associations such as NAOOA. These independent certificates reinforce EFKRATO’s credibility in the eyes of discerning buyers, ever more concerned with quality and authenticity in a globalized market. .
Produced from an early harvest and rich in polyphenols, EFKRATO oil is an ally of choice in gourmet cooking. Its intense fruitiness, mingled with controlled bitterness and delicate spiciness, magnifies salads, carpaccios and fish carpaccios, where herbaceous notes (green bell pepper, fresh herb) enhance the freshness of raw ingredients. . Chefs also appreciate its mild acidity (< 0 .4%), which ensures an ideal emulsion in vinaigrettes, while not masking any delicate flavors – fruit, grilled vegetables or desserts (melon, pear, vanilla) can thus be revealed. The balance between aromatic power and gustatory elegance places EFKRATO oil among the rare products capable of sublimating the dish and telling a culinary story, while encouraging generous but sensible use, at the heart of haute gastronomy.
On its plots, EFKRATO cultivates biodiversity as a true pillar: wild aromatic herbs, capers, asparagus and snails coexist freely beneath the olive trees, a direct consequence of the total absence of chemical inputs and the use of natural manure from sheep and horses. This intensive agroecological system also relies on leguminous plant cover, improving soil structure, promoting CO₂ capture and reducing water requirements in this typical Mediterranean climate. Regenerative practices, close to biodynamic principles, thus release a rich ecosystem – auxiliary insects, birds, microfauna – positioning EFKRATO as a model of regenerative agriculture in Crete, with direct benefits for the final quality of its oil.
Early-harvest oil is produced from olives picked before they are ripe, thus concentrating much more of the natural antioxidant polyphenols. Their higher concentration is associated with anti-inflammatory, cardioprotective and even neuroprotective effects.
The “extra virgin” label means flawless, acidity ≤ 0.8%;
Packaging: dark bottle or metal can, recent harvest (less than a year).
Third-party certifications (IOOC, PDO, NAOOA) reinforce authenticity.
Green, bitter and pungent sensory profile is a sign of high polyphenolic oil.
Polyphenols play a key role:
Protects blood lipids against oxidation (reduces oxidized LDL).
Anti-inflammatory, anti-thrombotic, neuroprotective (Alzheimer’s) effects.
Can help with weight management and glucose metabolism.
Keep away from light, heat (ideally 15-20°C) and air. A well-sealed, tinted glass or metal container, placed in a cool cupboard, preserves its quality for 18 to 24 months, although best use is within 6 months of opening.
Yes, at low temperatures (<12 °C) the oil may become cloudy or gel, forming particles. This is not a sign of rancidity: it will become clear again at room temperature without loss of quality. .
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