Koroneiki

Represents close to 60% of the total Greek olive growing area and without a doubt is the most important in the production of olive oil. It is cultivated in the island of Crete, in Messenia and Zante. Koroneiki olives are of a very small size.

A very fruity olive oil, with a slight touch of green apple, a medium level aroma of leaves and grass, bitter and pungent, although well balanced, somewhat astringent with hints of almond, fig and bark.

The intrinsic composition of Koroneiki olive oil shows a medium-high content of oleic acid, with a medium content in palmitico acid and a medium-low content of linolenic acid. The stability of the olive oil in becoming rancid is considered very high.