" Monemvasia Surf & Turf " 
Calamari stuffed with Monemvasia sausage, fresh herbs, coriander oil, celery root cream, Agourelaio olive oil and black potato chips.

Chef Nikos Rigas comments for organic unripe Agourelaio:

" Intense aromas, complexity in taste and long lasting aftertaste.
A small quantity is enough to provide notes of freshly cut olives.
One of the best ! "