The latest and most exciting addition to our olive oil selection!
The Argali Organic Extra Virgin Olive Oil is produced by Giovanni Bianchi at Gargaliani; a small town in West Peloponnese, situated on a small rising that overlooks a vast valley of olives. This beautiful view of green olive groves contrasts with the deep blue of the sea, and in the background there is the picturesque island of Proti.
Argali olive groves consists of almost 200 olive trees. No fertilizers, pesticides or weed killers are used whatsoever in any part of the process. Since 2007, Argali has been certified BioHellas, the most important Greek “Inspection and Certification body for organic products”. The soil of the grove is fertilised with olive leaves retrieved from the olive mill and the olive trees are not watered.
The olive trees of the Koroneiki variety are perfectly adapted to the dry climate and rocky terrain. The fruits are very small, black and green and are very dense clusters on the branches. While the usual olive oil yield is approximately 10 liters per tree, in the Argali cultivation the trees produce only 2 to 5 liters of the purest green extra virgin olive oil. Quantity is deliberately sacrificed to produce the best quality oil with a very light ecological footprint. Harvest time is in November and December and the olives are pressed within 12 hours of harvesting to ensure very low acidity. Pressing takes place at 27 degrees Celsius so that the oil maintains its aroma and a large amount of polyphenols (natural antioxidants).
The lowest percentage of oil acidity and richness of polyphenols gives this oil a really peculiar taste; strong and determined, dense and spicy.
Thanks to the high percentage of polyphenols and oleic acid, the most common monounsatured fatty acid that helps increase the HDL cholesterol, this oil is highly effective in helping lowering the LDL cholesterol.