Unripe oil is the natural juice produced by the crushing of the unripe olive fruits and thus it maintains an intense green color. It is considered “valuable” as it has great health benefits as well as a rich taste and an intense aroma.

However, not all unripe olive oils are the same as it is not certain that all olives harvested prematurely will yield high quality olive oil. A good unripe olive oil should meet the following requirements:

• It must have low acidity (not to exceed 0.8%) and be produced by the cold pressing method. 

• The fruit must not have been struck by diseases. 
• The oiling  process must take place no later than 24 hours after harvesting.

• The fruit should be collected while it is still unripe, that is from mid-October to the end of November. 

• Olives must be harvested by hand and not with a stick or other means.

This precious oil has a high nutritional value, as it is extremely rich in antioxidants, minerals, vitamins and polyphenols. Many claim that it has therapeutic benefits because it lowers cholesterol, protects against certain types of cancer and is beneficial for patients with diabetes and heart problems. Research by the Pharmacy Department of the University of Athens showed that, compared to a simple extra virgin olive oil, it contains up to 5 times more of two important medicinal substances, oleacein and oleocanthal. Its beneficial action had already been recognized since ancient times, with Hippocrates considering the gourd oil a “medicine” for more than 60 diseases.

It is recommended to be consumed raw over salads, legumes, fish or meat, so that its nutrients are not altered during cooking and its excellent taste is preserved.