Porto Cheli • Greece • The love we share

The “PlantBox” contains an 18 cm-high olive tree, with its innovation focusing in production and growing techniques and equally on the packaging and distribution. Its scientific team has created a product that can last without sunlight and water

While the unique qualities of the Greek climate and soil are seminal to the ultimate quality of its olive oil, so too is the manner in which Greek olives are harvested and crushed. In some places, the olive harvest  starts as early as October, when the fruit is still not fully mature. The oil from these green, unripe olives is called  agourelaio,  (“immature” olive oil). This oil is produced in small quantities and therefore in high demand. It is characterized by a strong peppery taste. Most olives are harvested starting in November, just as the fruit turns from greenish to purple-black. The best time to pick