At Ellora fine foods, our vision is to offer highest quality, ethically produced healthy food solutions while adopting and practicing ethical and sustainable practices from the farms to the consumers.

Cretan diet has been credited as the world's healthiest diet. The Cretan diet is probably the most representative Mediterranean diet, which boosts health, a sense of well-being, and lifespan

The healthy Cretan diet centers on fresh, local, plant‑based foods, extra‑virgin olive oil, wild greens, legumes, and moderate fish, supporting heart health and longevity. Extra virgin olive oil is the only oil used on the Inland. There’s no butter or lard, and it makes up to 37 percent of their daily caloric intake.

This pattern, documented in Mediterranean diet research, is linked to lower cardiovascular disease, improved well‑being, and longer lifespan.

All our food products are single‑sourced directly from the historic, centuries‑old olive groves and vineyards of Crete, Greece. Each item comes from the very place it is grown, harvested, and crafted, ensuring authenticity, purity, and a true connection to the island’s rich agricultural heritage. By sourcing from these ancient Cretan groves and fields, we preserve traditional methods and deliver products that reflect the land, culture, and history of their origin.

Polyphenols are one of the main reasons extra virgin olive oil is so highly valued, and their levels can vary widely depending on how the oil is produced. Factors such as region, olive variety, harvest timing, and production methods all play a role. Some cultivars naturally contain higher polyphenols—Greek varieties like Koroneiki (used by Ellora Farms) are especially known for their elevated levels. Early‑harvest olives tend to produce oils with stronger, peppery, or slightly bitter notes due to their higher polyphenol content.

Yes — Ellora Farms olive oil can be fully traced. Every bottle or tin includes a LOT number that you can enter on the Ellora Farms website or dedicated tracer:  Olive Oil Tracer  to see the exact harvest date, processing details, and even the specific olive groves in Crete where the olives were grown. This is one of the most transparent traceability system in the olive oil industry.

Yes — the metal tins we use for extra virgin olive oil are extremely safe. They aren’t just plain metal; they’re lined on the inside with a food‑grade, BPA‑free coating designed specifically to prevent the oil from reacting with the metal. This lining keeps the oil’s flavor, aroma, and nutrients intact while protecting it from light and oxygen.

We don’t use any pesticides or insecticides on our olive trees. Instead, we rely on Eco‑Traps — a natural, non‑toxic pheromone system that targets and controls the olive fruit fly. These environmentally friendly traps help reduce fly populations while keeping our grove and olives completely chemical‑free.

Olive oil has a true harvest season, and it does not happen year‑round. If someone claims olive oil is produced continuously throughout the year, that simply isn’t accurate. Olives don’t grow or ripen year‑round, and mills don’t press oil outside the harvest season. Any suggestion otherwise is misleading. In the Northern Hemisphere (including the Mediterranean), olives are typically harvested once a year, usually between October and January.

Once the olives are pressed, producers store the new oil in oxygen‑free, temperature‑controlled stainless‑steel tanks.

This protects the oil from:

• Oxygen, which causes oxidation
• Light, which degrades antioxidants
• Heat, which accelerates spoilage

Thanks to this controlled environment, producers can bottle the oil throughout the year while maintaining quality. Always look for the Harvest Season for the freshest product.

Olive oil should be stored in a cool, dark place, away from heat, light, and air. Keep it in a tightly sealed bottle—preferably dark glass or metal—to protect it from oxidation. Avoid leaving it near the stove and only pour out what you need so the rest stays fresh longer.

You can typically enjoy extra‑virgin olive oil (EVOO) at peak quality for about 3–6 months after opening, and good storage habits can help you stay closer to the longer end of that range. Once the bottle is exposed to air, light, and heat, both flavor and antioxidant levels begin to decline, so proper storage is just as important as the timeline itself. For the highest polyphenol benefits and best taste, it’s ideal to use your EVOO as soon as possible.