Argoladi is made from a blend of Koroneiki and Manaki olives, picked at the optimal times and mixed after pressing. The Koroneiki cultivar is widely used in Greece and more recently has been established in California. The Manaki cultivar is mainly found in the Argolida region of Greece. The limited distribution of the Manaki olive makes Argoladi one of a handful of Greek olive oils that have this unique blend.
The Manaki olive is known to produce an oil of exceptional quality. Its oil has a low acidity and is rich in polyphenols and other antioxidants and has a rich taste. However, its yields are often lower than other olives so it has not been developed commercially as some other cultivars have. Koroneiki olives are small but produce high yields of a well-regarded golden green oil that has a robust flavor and a high content of polyphenols. The blend of Manaki and Koroneiki olives used to produce Argoladi offers the best of both.
Posted in: Olive Oil