" Turquoise" 
Aegean red mullet stuffed with shrimp, cooked with scientific approach and the sous vide technique, with aromatic herbs of summer and Agourelaio organic evoo, white tarama and smoked tarama with aromatic plants, cuttlefish ink and Agourelaio olive oil extract.

Executive Chef Marinopoulos Giannis of Oasis Restaurant - Thassos comments on Agourelaio Early Harvest organic olive oil:

"Intense taste of fresh olives, aroma of wild greens and velvety aftertaste of nuts and fruits.
A wonderful unripe olive oil!"