Recently, a greek-born architect living in Dublin, inherited her grandfather’s olive grove Messologhi, Western Greece, and decided to make one of Greece's golden fruits: a really unique olive oil from olives of the farm’s 220 trees.
The oil has a fresh, fruity taste and aroma with low acidity. In Greece this type of oil is called ‘agourelaio’ and is ideal for use over salads, fish, cheese and fresh bread. The olive oil is branded as "220 trees" and it is cold pressed and unfiltered, and absolutely delicious. The olive grove yielded 400 litres of olive oil last year.