It is the most famous olive oil in crete,  The mouthfeel of Koroneiki olive oil is typically smooth and well-rounded, enhancing the overall tasting experience.  Alongside its fruitiness and spiciness, Koroneiki olive oil often has green, herbaceous undertones reminiscent of freshly cut grass or leafy greens. This adds depth and complexity to its flavor, making it versatile for many culinary applications. Good quality Koroneiki olive oil may also have a mild bitterness that balances its fruity taste. This bitterness can complement various dishes and is an indication of the high polyphenol content, which contributes to the oil’s health benefits. Koroneiki olive oil typically exhibits a robust, fruity aroma that often includes hints of green apples, bananas, and fresh herbs. This fruitiness is one of its most appealing qualities and is a hallmark of high-quality olive oil.

A notable feature of Koroneiki olive oil is its pleasantly spicy or peppery finish, which can linger on the palate. This pepperiness is often more pronounced in fresh, extra virgin oils and adds to the overall complexity of the flavor.

We work hard our fileds, provide the trees the optimum for best natural growth, so we harvest and press the best olive oil.

We use no pesticides, and fertilize with the best natural fertilizer, with minimal watering if at all. 

Especially in Greece and Mediterranean nations, the Koroneiki olive is a variety of olive that has become rather well-known and appreciated.  Among olive varieties, the Koroneiki olive is a real gem with its great history, outstanding quality, and many health advantages.

Native to Greece, the Koroneiki olive tree thrives especially in the Peloponnese area of Crete and other Mediterranean regions.  Renowned for its small size, the Koroneiki olive has an elongated form and dark green to black coloration when ripe.  Sunlight, dry conditions are ideal for this variety, which helps to create the distinct taste sensations of the olives it generates.

Resilient, often able to withstand extreme weather, pests, and diseases, the Koroneiki tree itself is  This olive tree is a preferred selection among olive growers because of its strong character and great fruit-bearing capacity, which enable large yields.

Celebrated for their remarkable taste—often described as fruity, peppery, and somewhat bitter—koroneiki olives  These qualities make them very sought after for creating excellent extra virgin olive oil.  Not only does the low acidity and great phenolic content of the oil taken from Koroneiki olives make for great taste, but also many health advantages.

 Koroneiki olives are used in cooking either whole or in oil form.  Adding them to salads, tapenade, Mediterranean cuisine improves flavors and gives a healthy boost.  The oil is also a base for marinades and dressings or drizzled over pasta, bread, and grilled vegetables.

 Nutrients that boost health abound in the Koroneiki olive.  High in monounsaturated fatty acids—especially oleic acid—it promotes heart health by lowering LDL cholesterol and so lowering the risk of cardiovascular diseases.  Furthermore highly antioxidant foods like polyphenols and vitamin E found in Koroneiki olives and their oil offer anti-inflammatory effects and shield against oxidative stress.

Studies have indicated that consistent olive oil intake from Koroneiki olives may also support brain function, help with weight control, and extend lifetime.  Including this outstanding olive variety into your diet provides a delicious approach to embrace wellness and health.