" Indulgence " 
Koji-aged fagri, pickled okra, basil date, kritamo sorbet, milk
and Greek salad dressings as well as Armonia extra virgin olive oil

Koji is created as a result of the cultivation of Aspergillus oryzae in rice or even starch-rich grains such as barley.
It is a mold that is used in Japan primarily for fermentation. The significance of koji in the fermentation process is so important to the Japanese that in 2004 this fungus was declared their "national mold".

Executive chef and food technologist Kontaratos Dimis of Lindos Blu - Rhodes comments for Armonia of Sakellaropoulos Organic Farms :

 " Balanced taste, aromas herbs and wild greens that last long.
Armonia is indeed a top quality olive oil that its taste
provides inspiration for culinary creations !"