Ygeia is more than extra virgin olive oil. It is the expression of a single grove, a single harvest, and a family's commitment to careful stewardship in the mountain village of Logkanikos, Laconia.

Produced from early-harvest Athinolia olives, the fruit is hand-picked and cold-extracted within hours to preserve its natural freshness, aroma, and character. Every harvest is limited, independently tested, and fully traceable, reflecting our belief that exceptional olive oil begins with transparency and care at every step.

Athinolia is a traditional olive variety native to the Peloponnese region of Greece. It is known for producing extra virgin olive oils with vibrant fruitiness, floral aromas, balanced bitterness, and a smooth peppery finish. While less widely known than some commercial olive varieties, Athinolia is highly valued for its distinctive character and strong connection to the region's olive-growing heritage. Ygeia is made exclusively from 100% Athinolia olives grown in our family grove.

Ygeia's Athinolia olives are harvested from mid-October through mid-November, before they fully ripen. Early harvesting helps preserve fresh, vibrant aromas and naturally occurring polyphenols while contributing to the oil's bright flavor and distinctive character. This early-harvest approach is one reason premium extra virgin olive oils are often valued by olive oil enthusiasts

Logkanikos is a small mountain village in Laconia, in the Peloponnese region of southern Greece.

Logkanikos is located in the foothills of the Taygetos mountain range, about 20 miles north of Sparta in the region of Laconia. The village sits at roughly 2,300 feet of elevation, with rocky soil, cool mountain air, and a climate ideal for growing Athinolia olives. This environment is a defining part of the character and quality of our family’s olive oil.

Ygeia is bright, aromatic, and beautifully balanced, with floral notes, fresh green fruit, and a smooth peppery finish. Made from early-harvest Athinolia olives, it delivers a vibrant character that complements salads, vegetables, seafood, grilled meats, warm bread, and everyday Mediterranean cooking.

Polyphenols are naturally occurring plant compounds found in extra virgin olive oil. They contribute to the oil's characteristic peppery finish, help protect the oil from oxidation, and are often associated with the nutritional value of high-quality extra virgin olive oil.

Ygeia contains 354 mg/kg of total polyphenols, as measured by independent laboratory analysis. This reflects the care taken in our early harvest, cold extraction process, and the unique qualities of our Athinolia olives grown in Logkanikos, Greece.

250 mg/kg is a commonly cited benchmark associated with the European Union's authorized olive-oil polyphenol health claim. The claim applies when an olive oil provides at least 5 mg of specific phenolic compounds—hydroxytyrosol and its derivatives—per 20 g of olive oil. Ygeia's 2025 harvest tested at 354 mg/kg polyphenols.

Acidity—or free fatty acid content—is one of the primary quality benchmarks used to evaluate Extra Virgin Olive Oil. To earn the "Extra Virgin" grade, an oil must have a free acidity level of 0.8% or less. Lower acidity levels generally indicate healthier olives and meticulous care during harvest and pressing.

Ygeia measures at 0.5% free acidity, well below the maximum limit required for Extra Virgin Olive Oil. This exceptional score reflects our commitment to harvesting healthy Athinolia olives and cold-pressing them within hours to protect freshness, flavor, and purity.

A zero-defect olive oil is one in which professional sensory tasters detect no flaws in aroma or flavor. This standard is a key requirement for extra virgin olive oil and reflects careful harvesting, milling, storage, and handling throughout production.

When an olive oil is free of defects, its natural characteristics can shine through, including fresh aromas, fruitiness, balance, and a clean finish. At Ygeia, independent testing helps confirm the quality and integrity of every harvest.

Extra Virgin Olive Oil is the highest grade of olive oil. To qualify as EVOO, an olive oil must have free acidity below 0.8%, zero sensory defects, and the fresh, fruity characteristics of healthy olives as determined by trained tasting panels. It must also meet strict quality standards for purity and freshness

Yes. Ygeia Extra Virgin Olive Oil is versatile enough for everyday cooking and finishing dishes. Its vibrant flavor and balanced character work beautifully for sautéing, roasting, grilling, baking, and drizzling over finished meals.

Made from early-harvest Athinolia olives, Ygeia brings fresh, bright notes to vegetables, fish, meats, grains, and salads while complementing a wide range of Mediterranean-inspired recipes.

Whether you're preparing a simple weeknight meal or sharing food with family and friends, Ygeia is designed to be enjoyed throughout the kitchen and as part of a Mediterranean lifestyle.