Single-estate organic Greek extra virgin olive oil, pressed within hours of harvest. Lab-tested, and we publish the report.
Polyphenols are the olive’s antioxidants. The pepper you taste at the back of your throat.
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Reviews from Judge.me
The best extra-virgin olive oil you can get on the market today!Harri Rampergas
I loved it! GreatConstance Andrews
This evoo is the best of them all. there is no comparison to it's quality.Bruce Johnson
Certainly you can taste and feel the difference!Ricardo Lockwood
One of the best olive oils I've ever had!Clifton
The oil is the best I have ever tasted! Thank you for your help.Deborah Milgrim
From 100-year-old trees
Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
That is the EU health claim. The line for it is 5 mg of hydroxytyrosol and its derivatives in 20 g of oil. Our EVOO Centenarian measures 10.6 mg, more than twice the line.
Traceability
Swipe the label to read it
JAN 2026 — the month it came off the tree, was cold-pressed and bottled
GR13866 — Sklavakis' organic registration
EL 40090 — Aggelos Prevelianakis LTD, Avgeniki, Heraklion, Crete
ME/____ of 2355 — which bottle out of the batch you are holding
2,355
Exclusively Koroneiki · 14 fl oz (425 ml) — one variety, one valley
POC/5035-16835.25 — Messara appellation, certified by AGROCERT / ELGO-DIMITRA
GR-BIO-03 — BIOHELLAS, which inspects the grove
One number is not on the label: the polyphenolsThe polyphenols are measured per batch, in the lab, right after pressing. From that day on, they start to fade. Slowly in a sealed bottle, faster once it’s open. A number printed on the label would be true on the day of the test and a little less true every day after. We’d rather not print something that stops being accurate. So it lives in the analysis, published here, with the date on it.
The problem
Not because the law is unclear. Because almost nobody publishes what would let you check.
Olive oil is juice. It has a season. A bottle carrying only a best-before can be three harvests old and still sit on the shelf legally.
"Product of Italy" can mean olives from four countries, blended and bottled in one. Ours is one variety, one valley, one press.
Acidity, polyphenols, pesticide residues. The lab runs them on every batch. Almost nobody shows you the sheet. Ours is published.
Test it yourself
The pepper at the back of your throat comes from oleocanthal, one of the polyphenols. The more there is, the harder it catches. EVOO Centenarian catches hard.
Our story
I’m from Volos, where Jason set sail with the Argonauts and Mount Pelion rises just beyond the city. Food there was never decorative. It was how people gathered, marked time, and showed care.
Ambrosia & Nektar is a return to that principle. No shortcuts. No dilution. No noise. Just real food, from people I know, in places I can name.
The producer
Sifis Sklavakis was doing this long before we had a label.
Fourth generation in the Messara Valley. He studied agricultural engineering at the University of Thessaly and then went back to the same groves his great-grandfather worked. He decides when to pick. He runs the press.
The daily spoon
That's the whole routine. So we built the subscription around it: a delivery lands about when the last bottle runs out.
Subscribe and save 10%
Three EVOO Centenarian, every six weeks.
$54$60
New here? Start with one EVOO Centenarian. It costs less per ounce than our EVOO. On purpose.
The harvest letter
10% off your first order. Excludes EVOO (it already ships free), bundles and subscriptions (already discounted).
