Our Olives

Finding Inspiration in Every Turn

​At Akaki Grove, every bottle begins in the orchard.

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Our olives are grown organically in the Cypriot countryside using regenerative farming practices that nurture healthy soils, encourage biodiversity, and allow nature to do what it does best. We harvest our olives early in the season, while they are still vibrant green, and cold extract them within hours to preserve their freshness, flavour, and naturally occurring beneficial compounds.

Our grove is home to Koroneiki, Picual, Manzanilla, Kalamon, and traditional Cypriot olive varieties, each contributing unique aromas and characteristics to our oils.

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Why Early Harvest?

Harvesting olives early means sacrificing quantity for quality.

Green olives contain higher concentrations of natural polyphenols and antioxidants, giving the oil its vibrant green colour, fresh grassy aroma, and the pleasant peppery finish that is characteristic of premium extra virgin olive oil.

The result is an oil with exceptional freshness, complexity, and nutritional value.

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Rich in Natural Polyphenols

Polyphenols are naturally occurring plant compounds that help protect the olive from environmental stress. They are also responsible for many of the qualities that distinguish premium extra virgin olive oil, including its fresh, peppery flavour and remarkable stability.

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While polyphenols originate in the olive itself, some of the most important olive oil polyphenols are formed during the milling process. As the olives are crushed, naturally occurring enzymes transform compounds within the fruit, creating beneficial polyphenols such as hydroxytyrosol. Careful milling and cold extraction help preserve these valuable compounds and maximise their concentration in the final oil.

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Naturally occurring polyphenols:

• Give olive oil its fresh, peppery flavour.

• Contribute to the oil's stability and freshness.

• Act as natural antioxidants.

• Have anti-inflammatory effects.

• Are best preserved through early harvesting and careful cold extraction.

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Our olive oil is independently tested to ensure it meets the high standards expected of premium, high-phenolic extra virgin olive oil.

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Naturally Good for You

Extra virgin olive oil is much more than a cooking oil—it's one of the foundations of the Mediterranean diet and one of the world's most researched foods.

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Its health benefits come from a unique combination of naturally occurring compounds. It is rich in monounsaturated fats, particularly oleic acid, which make up the majority of the oil and contribute to heart health. Extra virgin olive oil also contains polyphenols, powerful plant compounds with antioxidant and anti-inflammatory properties, as well as squalene, phytosterols, tocopherols, and many other naturally occurring bioactive compounds that together contribute to its nutritional value.

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EU-Approved Health Claim

The European Union has authorised the following health claim:

"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

This claim applies only to olive oils containing at least 5 mg of hydroxytyrosol and its derivatives (such as oleuropein complex and tyrosol) per 20 g of olive oil. The beneficial effect is obtained with a daily intake of 20g

of olive oil.

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From Healthy Soil to Healthy Oil

We believe that the quality of our olive oil is determined long before the olives reach the mill.

Everything begins beneath our feet. Living soils, rich in microorganisms and biodiversity, nourish our trees naturally, allowing them to produce olives that express the character of the land. By farming in partnership with nature, we create an ecosystem that benefits both the environment and the quality of our harvest.

Healthy soils lead to healthier trees and exceptional olive oil.