The Argo Olives No-BS Guide to… Well, Us.

December 03 2025
2 min reading time

Argo's Koroneiki and Manaki variants under the Greek sun

Everything you wanted to know about our liquid gold but were too hungry to ask. We cover cooking myths, storage hacks, and the real difference between Argo's Manaki and Koroneiki. Read on.

Everything you wanted to know about our liquid gold but were too hungry to ask.

Let’s be real. FAQ pages are usually where excitement goes to die. They’re boring.

But you’ve got questions, and we respect that. You want to know what you’re drizzling all over your life. So, we took the most common questions we get and answered them the Argo way: honestly, quickly, and with zero corporate fluff.

Here’s the lowdown on your new favorite olive oil.

1. What’s the actual difference between your two oils?

Think of them like siblings with totally different vibes.

The Manaki: It’s velvety, buttery, and mild. It kisses your food; it doesn't punch it. Perfect if you want flavor without the aggression.
The Koroneiki: This one is bold, grassy, and has a famous spicy kick at the finish. It’s for people who want their food to taste loud and proud.
The Solution: Can't decide? That’s why we made the bundle. Get both.

2. Can I actually cook with Extra Virgin Olive Oil?

Yes. Stop believing the myths.

Our ancestors in Greece have been frying, roasting, and sautéing with EVOO since… well, forever. It holds up brilliantly for high-heat roasting veggies, searing meat, or frying eggs. Just maybe don't deep-fry a whole turkey in it (mostly because that would be a tragic waste of exquisite oil).

3. Is this really from a single source?

100%. We don’t do "mystery blends" sourced from five different countries and mixed in a vat somewhere.

Every drop comes from the Argolis region in Greece. Specifically, from the groves of the Dimarakis family. We know the farmers, we’ve walked the land, and we know exactly what’s in the bottle. It’s fully traceable, certified organic, and the real deal.

4. How do I keep this stuff fresh?

Treat your olive oil like a vampire: keep it away from light and heat.

Your olive oil hates sunbathing. Light kills flavor faster than anything else. Store the bottle in a cool, dark place (a pantry or cupboard away from the stove is perfect). And keep that cap tight! Oxygen is also the enemy. Do this, and it’ll stay delicious down to the last drop.

5. Where do you ship and how fast do I get it?

We’re currently spreading the love across the EU and EEA.

Finland: Expect a knock on your door in 2-3 business days.
Rest of Europe: Hang tight for 5-7 business days.