ARGILOS Greek Extra Virgin Olive Oil Essential Everyday Bundle

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.

ARGILOS IV MILD, is a delicate blend of three olive varieties: Megaron, Koroneiki, and Halkidiki. The olives are harvested late in the season, from November 1st to November 30th, resulting in a milder flavor profile compared to earlier harvests.

This oil is characterized by aromatic notes of tomato, field flowers, grass, banana and green almond. Despite its mildness, it still offers a satisfying spicy finish. ARGILOS IV Mild is versatile and suitable for all types of cooking, making it an excellent choice for everyday use in the kitchen.

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.