ARGILOS Signature Trio

ARGILOS I – Early Harvest Intensity Sourced exclusively from Halkidiki olives harvested between September 20th and October 10th, ARGILOS I is a mono-varietal extra virgin olive oil celebrated for its robust character. It boasts vibrant notes of green almond, freshly cut grass, and herbs, offering a medium spiciness and delicate bitterness on the palate. This award-winning oil is ideal for dressing salads, enhancing raw dishes, and finishing cooked meals to add a gourmet touch.

ARGILOS III – Ripe Harvest Elegance Crafted from a blend of 80% Halkidiki, 15% Megaron, and 15% Koroneiki olives, ARGILOS III is harvested between October 10th and November 20th. This late-harvest extra virgin olive oil presents a balanced, fruity profile, making it ideal for everyday cooking. Its subtle complexity enhances dishes without overpowering them, perfect for sautéing vegetables, baking, and light dressings.

The Argilos III RIPE olive oil in this bundle offer versatile pairing options:

• Fresh Salads: Drizzle over mixed greens, tomatoes, and feta for a classic Greek salad.
• Grilled Vegetables: Enhance the natural flavors of zucchini, eggplant, and bell peppers.
• Seafood: Complement grilled fish or shellfish with a light finishing touch.
• Pasta Dishes: Toss with al dente pasta for a simple yet flavorful meal.
• Dips: Use as a base for hummus or tzatziki for added depth.
• Bread: Serve as a dipping oil with crusty artisan bread.
• Cheese Plates: Pair with mild cheeses like mozzarella or feta.

ARGILOS I Early Harvest EVOO is ideal for dressing salads and enhancing raw dishes. It pairs well with Fish fillets (ceviche), meat fillets (veal, lamp), in raw preparations, boiled vegetables, chocolate mouses and ice cream.

Greek extra virgin olive oil sourced exclusively from a mono-varietal of Halkidiki olives harvested in the area of Ancient Amfipolis in northern Greece.