“The oil from wild olive trees has a particular flavor, a very different taste. Professional tasters don’t know how to describe it.” It feels like giving a bite to the mountain. It tastes as wild Nature,”  

WILD GROVES: A Forgotten Treasure from Mother Nature



The olive tree , that was domesticated about 8000 years ago in Greece, has survived until today, in crop varieties that have been refined and selected by farmers over 100’s of years, But at the same time, outside the production areas, also remain some wild, solitary or independent olive trees.

In Greek, feral olive trees are called “Αγριελιές“ or “Αγρελιές“ and their olive oil is known as “Αγριέλαιο.”

They are similar to their refined brothers but having substantially different properties.

The wild olive tree is mainly found in uncultivated areas and it is easily recognizable by the diversity of its fruits and the shape of its leaves. It’s harvesting is exceptionally difficult due to the small size and sparse appearance of the fruit on the tree.

These poor relatives of the farm cultivated olive trees, were often left aside, its tiny fruits regarded as not profitable enough to be harvested. This happens even nowadays. An average of 6 to 12 lbs of olives are needed to produce a liter of Extra Virgin Olive Oil from farmed varieties. With wild olive trees this amount increases to 30-40 lbs. Thus, cultivated olive trees, with a much higher yield, dominate the olive oil production.  

Be aware that oils from wild trees, raised by themselves in the middle of natural environment, without receiving phytosanitary treatments and without artificial irrigation or any care from human, are not similar at all to an idyllic olive oil you can imagine

The wild savage olive oil, except the low acidity, is richer in omega-3 and omega-6 fatty. It also contains a higher proportion of oil protein, oleocanthal and oleacein, polyphenols in the olive fruit , resulting in valuable antioxidant properties to the oil.


This precious organic wild olive oil brings great benefits to your health, but will not be the best you have ever tasted.  At older times the wild olive oil was not high on the reputation of the producers due to its spicy –stronger and bitter taste. Today we know that this very “spicy” flavor is the index for the multiple health benefits to our body. These polyphenolic substances oleocanthal and oleacein which have anti-inflammatory, antioxidant and cardioprotective properties are higher than in regular Extra Virgin olive Oils. 

 

 Mana Gea Wild: In our farms the wild savage olive trees are scattered on its borders and in the uncultivated parts. Their harvesting is very difficult and is made exclusively by hand. This oil is an Extra Virgin Olive oil, the extraction of the wild olive oil is made immediately after harvesting at a local certified mill by the method of cold pressing. We offer this Extra Virgin olive oil as a unique super food just like it was produced by the Greek for many centuries,  in very limited quantities.

This is the most pristine extra virgin olive oil you could ever have on your table - it may be a little cloudy, but that is because no mechanical means are used. Dip some crusty bread in it, or adorn a salad bowl of baby greens. It is a memorable experience.

But the unusual flavor is not the only reason for making wild olive oils

“There is a fundamental difference in terms of organoleptic characteristics, but its composition is different as well. It has, of course, the same fatty acids, but regarding phenolic compounds and vitamin E, it has a much bigger share of them. There is an unusual amount of antioxidants,”  

  Why Mana Gea Wild Extra Virgin is the best one

  • Grown in nature wild olive trees have created all possible defenses against predators.
  • NEVER have been touched by any chemical substance, living next to other vegetables, trees, in a totally wild state.
  • They have been seeded and transplanted by animals and nature , in this way, all their life is organic from the start to the end
  • ORGANIC -100%.
  • Never have been artificially irrigated , they have survived draughts on their own, fighting for its life without any human intervention.
  • The color is flashy green and the taste is stronger, very spicy and bitter. Aromas are rich and robust, buttery and fragrant

Are you craving the taste of freshly pressed olives in your food? Dip some crusty bread in it, or adorn a salad bowl of baby greens. It is a memorable experience.