The olives in this year’s batch of Argoladi were harvested and pressed in early November.
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Our olives are harvested by hand from more than 2,000 olive trees of the Koroneiki and Manaki varieties, which are highly regarded for their oil production. They are harvested early in the season while still green. Although these fresh green olives contain less oil than the ripe black olives harvested later in the season, they tend to be richer in polyphenols and other anti-oxidants, further enhancing the already well-known healthful properties of olive oil. Each variety of olives is picked at the optimal time and the oil is obtained by cold-pressing the olives within hours of their harvest. The oils are then mixed together to yield a remarkable blend with a rich green color and great taste.
"We loved the olive oil!!! Absolutely delicious!!! The words which were used to describe it were... fresh, smooth, buttery with...
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