The olives are harvested during November in the Kalamata region before reaching full maturity, keeping all their valuable components intact. This way the olive oil acquires a rich, full body organoleptic characteristics, balancing the moderate fruity aroma and the slight bitterness.
The Koroneiko extra virgin olive oil of the Greel-Gold brand is famous for its excellent organoleptic profile and the authentic taste of the Koroneiki variety olives.
This is a superior category of Greek olive oils produced directly after harvest exclusively by mechanical methods. The famous Koroneiko extra virgin olive oil of Kalamata, with its wonderful aroma and fine delicate taste, will take off the taste on your table.
Pleasant, moderately fruity, peppery aroma. With notes of grass.
Intensive, full bodied. Peppery, slightly to moderately spicy aftertaste.
PUGENCY: 2,1%, BITTERNESS: 2,5%
Vibrant green-gold color.
Suitable for all uses. Ideal for cooking, salad dressing, grilled fish, white meat, raw sauces, pasta and vegetables.