Every year, I produce a limited quantity of early-harvest extra virgin olive oil in one of my olive groves in Crete, around the day of Archangel Michael on the Greek orthodox calendar. I personally take care of each step of the production: I trim all my olive trees myself, control the organic amendments I feed the soils with, determine the suitable level of irrigation, pick the olives when they are still green and supervise the extraction of the olive oil at the mill. On top of a very low acidity level, this delicacy has a particularly high concentration of polyphenols, the antioxidants which give it its intense flavour reminiscent of freshly-cut grass, its unmistakable bright green colour and its pungency. In Crete, we call this special kind of olive oil "Agoureleo" and it has specific health benefits (more information here).