Single variety from Messinia, hand-picked, cold extracted - and independently certified. No blend, no compromises.
100% KORONEIKI. CHARACTER. CERTIFIED.
# ORIGIN & CERTIFICATION
AgroCert – Independent certification of Greece
Accredited according to ISO 17065, approved by the Greek Ministry of Agriculture. Each harvest is analyzed independently - no self-certification, no internal tests.
PDO Kalamata – Protected Designation of Origin
The highest EU quality label for food - comparable to Champagne or Parmigiano Reggiano. Only Koroneiki oil from Messinia can bear this name.
WHAT PDO KALAMATA SPECIFICALLY REQUIRES
Varietal purity: Koroneiki only
Only Koroneiki olives allowed. No addition of other varieties. Guarantees the specific taste characteristics that define Koroneiki: fruity, bitter, spicy.
Geographical demarcation: Messinia/Kalamata
Clearly defined growing areas in the Kalamata region. The terroir – soil, climate, altitude – is part of the definition of quality. A Koroneiki oil from another region cannot be sold as PDO Kalamata, even if it is technically equally good.
Processing: cold, direct, on site
Cold extraction below 27°C, within a short time after harvest. Processed directly in Messinia - short distances, maximum freshness, no loss of quality through storage.
Annual inspection
The certification must be reissued every year. No one-time permanent permit. Every bottle is a current statement about quality and origin - not just a historical one.
THE VALUES. INDEPENDENTLY TESTED.
Each harvest is analyzed in the accredited AgroCert laboratory. Here these
2025 harvest values — compared to a typical competitor and
the EU limit value.
WHAT DO THE VALUES MEAN?
K232 — 1,67
Spectroscopic value, shows the formation of peroxides — the first step of oxidation. Low means: the oil is fresh and hardly oxidized. EU limit: 2.5. We are below the typical competitor.
✓ Minimal oxidation
K270 — 0,142
Measures advanced oxidation products. A low value indicates careful processing and correct storage. Cold extraction and nitrogen storage pay off directly here. EU limit: 0.22.
✓ Gentle processing proven
Peroxide Value — 4,30 mg/kg
Measures how strongly the oil has already oxidized. High value means rancid notes. We harvest and press within hours and store in stainless steel tanks under nitrogen. EU limit: 20.
✓ Very freshly pressed
Acidity — 0,398 %
Free fatty acids are created when olives are damaged or lie too long before they are pressed. The lower the value, the fresher and more genuine the oil. EU limit for the Extra Virgin class: 0.8%. Our value is a third of that.
✓ Top class Extra Native
Polyphenol — 420 mg/kg
Natural antioxidants from olives. They protect against cell stress, have an anti-inflammatory effect and determine the intense bitter taste. The EU officially recognizes the health effects from 250 mg/kg. Our figure is well above that.
✓ Far above the EU minimum limit value
NYIOOC: WORLD OLIVE OIL COMPETITION 2026 – SILVER AWARD
NYIOOC Silver 2026
Category: Medium Intensity
Variety: Koroneiki
The NYIOOC is the largest and most prestigious olive oil competition in the world. Over 1,000 oils from more than 30 countries are blindly tasted and evaluated every year by an international expert panel of sommeliers, chefs and food scientists. No marketing, no self-testimony. Only the taste counts. A Silver Award means: among the best olive oils in the world.
# SENSORS
WHAT YOU SEE, SMELL AND TASTE
Olive oil quality begins in the laboratory - but ends on the tongue. The complete sensory profile of our Koroneiki oil.
EYE
Golden green
The quality is evident as soon as you pour it. A golden-green shimmer - clear, lively, typical of freshly harvested Koroneiki olives at optimal ripening time.
NOSE
Fresh citrus
Ripe olives, green citrus peel, a touch of fresh herbs. A sensory experience reminiscent of an early morning in the grove — cold extracted immediately after harvest to preserve these flavors.
PATALATE
Fruity-spicy
Fruity-citrusy in the beginning, slightly bitter, slightly spicy in the finish. A taste that lasts - ideal for refining, dipping or enjoying on its own.
AROMAS SCALE
Why does the oil taste sharp in the throat?
The scratchy throat isn't a mistake — it's a sign. Oleocanthal, a natural active ingredient in Koroneiki olives, works similarly to ibuprofen in the body. The more oleocanthal, the more spiciness. Our oil with ~420 mg/kg polyphenols contains a corresponding amount of them. Professionals call this “pungency” — connoisseurs value it as a quality feature.
FRESH HARVESTED. BOTTLED FOR YOU.
Single-variety, hand-harvested, cold-extracted, laboratory-tested and internationally awarded. Every bottle tells of sun, craftsmanship and origin - from Messinia, Greece.
