Koroneiki
The Emblematic Variety of Greek
Olive Cultivation
Koroneiki holds a central role in the country's olive oil production, contributing to more than 50% of its production. This hardy variety stands out for its exceptional adaptability, thriving in various environmental conditions without particular soil or climate requirements. Remarkable is its resistance to drought and adaptability to various soils, including those with less fertility found in traditional olive groves. The Koroneiki olive is recognized for its petite size and vivid, lance-shaped leaves that exude a deep green hue.
The harvest begins in early November, in which the depth of taste and aroma of the Koroneiki olive is fully realized. significantly influenced by altitude, local microclimate and agricultural practices, the profile of the olive is a testament to its terroir. Renowned for its organoleptic properties, Koroneiki olive oil achieves a perfect balance between bitterness, fruitiness and a hint of spice, resulting in an excellent extra virgin olive oil. This oil is distinguished by its rich taste, its full texture and its extremely low acidity, which is a characteristic feature of quality in Greek olive oil production.