The koroneiki is an olive cultivar from Greece primarily used in olive oil production.  Known as Koroni, Kritikia, Landolia y Psylolia.  Koroneiki olives are among the most common and suitable for super-high density growing systems around the world. The most common variety for oil production, Koroneiki olives cover 50-60% of the acreage in Greece. Koroneiki fruits are small, but have a high quality oil yield.

 

Its cultivation centers principally in Crete and in the south-west of the Peloponnese, occupying between 50 and 60 % of the olive surface of the country. It produces Virgin Olive Oil appreciated in the market, quite rich in oleic acid, polyphenols and bitter compounds that award a long life and make it very stable. The Extra Virgin Olive Oil has in general a green fruity intense and very rich in secondary aromas, which remind the leaf of the olive tree and diverse vegetables, like the artichoke.

In its taste, the positive attributes of itch, bitterness and astringency are of average intensity, although persists a clear note of sweetness that helps to maintain a certain sensory balance.

So much the organoleptic characteristics like the parameters physicist chemists change especially with the area of production, the environmental conditions, the cultural skills, the grade of maturation and the system of extraction.

The so called Greek oil is usually prepared with this olive variety. It is oil with Protected Denomination of Origin and it offers a sweet, fruity flavor, with a clear flavor to olives but softly and fresh to the palate. If you have the opportunity we recommend you prove the Extra Virgin Olive Oil Don Espiros, it is easy to find it in specializing shops or shops gourmet.