Description
This is what a great, fresh, well-made Koroneiki oil should taste like. It is a well-balanced, robust oil with strong fruitiness, bitterness, and pungency. The bitterness lingers while being complemented by the bold pungency and both ripe and green fruitiness. The fruitiness characteristics are incredibly complex, with floral aromas and tropical, ripe banana flavours that are dominated by strong herbaceous, green banana, nettle, and chili pepper notes, offering an incredibly fresh mouthfeel and persistence in this exceptionally fresh extra virgin olive oil.
| Oleic | 78.17 |
| Acidity | .14% |
| Peroxides | 5.3 |
| Polyphenols | 427 |
Crush Koroneiki
2025
Chile
Kosher Certification Orthodox Union
How is Extra Virgin Olive Oil made?
Extra Virgin Olive Oil is made by crushing olives to extract their juices. The crushed olives are then pressed to separate the oil from the solids and water. Finally, the oil is separated and filtered to produce the pure extra virgin olive oil we use for cooking and other purposes.
Cold-Pressed means that no heat or chemicals were used during extraction, preserving the oil's natural flavours and nutritional quality.
First-pressed means the olive oil was extracted in a single pressing, with no second pressing as in the case of some other oils, like seed oils.
