AGRELOS "Crete & Poloponesse" Extra Virgin Olive Oil 16.9 fl. oz.

Each bottle contains 16.9 fl. oz / 500 mL of olive oil.

Crete:
Region: Crete, the largest Greek island, is known for its rich history of olive cultivation and olive oil production. It boasts a long tradition of olive farming that dates back thousands of years, with many ancient olive trees still bearing fruit.
Olive Varieties: The most common olive variety in Crete is the Koroneiki olive, prized for its small size, high oil content, and robust flavor.
Flavor Profile: Olive oil from Crete is often described as having a fruity, grassy, and peppery flavor with a rich, slightly bitter finish.

2. Peloponnese:
Region: The Peloponnese, a large peninsula in southern Greece, also has a strong tradition of olive cultivation and olive oil production. It's known for its diverse terrain, which provides a range of microclimates for olive cultivation.
Olive Varieties: In the Peloponnese, you can find a variety of olive cultivars, including Koroneiki, Manaki, and Athinolia, each with its own unique flavor profile.
Flavor Profile: Olive oils from the Peloponnese can offer a range of flavors, from mild and buttery to more robust and peppery, depending on the olive variety and the specific region.

The olive oil varieties Koroneiki, Athinolia, and Botsikoelia pair well with a range of foods and dishes, but the choice often depends on the specific flavor profile of the olive oil and the culinary effect you desire. Here are some food pairings and culinary uses for each of these olive oil varieties:

Koroneiki Olive Oil:

Pairs well with Greek salads, as its robust flavor complements the fresh ingredients.
Ideal for drizzling over grilled vegetables, enhancing their natural sweetness.
A great choice for marinades and dressings for grilled or roasted meats.
Perfect for dipping crusty bread, particularly when combined with herbs and spices.
Use in Mediterranean dishes like hummus, tzatziki, and baba ghanoush for added depth of flavor.
Adds a bold touch to pasta dishes, particularly those with strong, garlicky flavors.
Athinolia Olive Oil:

Mild Athinolia olive oil pairs well with delicate greens and mixed salads.
Ideal for vinaigrettes and dressings when you want a more subtle olive oil flavor.
Use for sautéing or roasting vegetables when you desire a lighter touch.
Great for baking or drizzling over baked goods like bread and pastries.
Adds a gentle, fruity note to seafood dishes like grilled fish.
Works well in recipes where you want the other ingredients to shine, such as mild cheeses or fresh fruit.
Botsikoelia Olive Oil:

Mild Botsikoelia olive oil is excellent for sautéing and frying due to its neutral flavor.
Works well as a base for homemade mayonnaise and aioli.
Perfect for roasting or grilling meats and vegetables when you want their flavors to take the forefront.
Use for baking or pan-frying dishes where you don't want a strong olive oil taste.
A good option for desserts like cakes and cookies to add a subtle fruity note.
Blends well in recipes that call for a neutral cooking oil.
Remember that the choice of olive oil can significantly impact the flavor of your dishes, so consider the specific characteristics of the olive oil variety and how it complements the other ingredients in your recipe. It's also enjoyable to experiment with different olive oils to discover your favorite pairings and flavor combinations.