Koroneiki is a Greek olive variety introduced into our area of the Mediterranean, which has adapted perfectly to our terrain and climate conditions. Trying an oil made with Koroneiki olives is a new taste experience.

Oval in shape and slightly asymmetrical, they ripen early. This variety is harvested in late November.

A few drops of this Koroneiki virgin olive oil on grilled fish, on grilled or roasted meat, or in any stew will noticeably improve them. It will also surprise the most demanding of palates by rounding off sauces and dressings, such as yogurt sauce and mayonnaise.