About Us

Ultra Premium Extra Virgin Olive Oil Trading-Producing.

Our quality award winning olive oil  is made with love and passion. All our efforts are made to share with more people the sensations that high quality extra virgin olive oil has to offer, such as aromas, bitterness and pungent. We sacrifice quality over quantity in order achieve all the above and moreover preserve the freshness  as well as the nutritional values that Koroneiki variety of Messinia  is well known for.

Our standards are very high, i.e.: Acidity: 0.23% ≤ 0.8%, Peroxide value O2/kg: 4.8 meqO2 ≤ 20, Polyphenols : 377 mg/kg



Our vision is to create a positive social value by producing healthy and sustainable food with the highest possible nutritional values.



Our mission is to create a sustainable ecosystem of premium quality food products.



We focus only on high quality extra virgin olive oil which is ideal for raw consumption.


With continuous updates we choose to Harvest early November. We monitor closely the whole procedure from cultivating the olive trees, cold extracting the oil at max 27′ degrees Celsius within a few hours of harvesting as per the suggestions of Prof. L. Sevrili (Perugia University) and bottling them with the highest possible standards.

This is done in order to maintain the freshness, unique aromas, taste as well as the many health benefits that Extra Virgin Olive Oil of Koroneiki from Messinia Provence has to offer.


Ultra Premium Extra Virgin Olive Oil

  • Early Harvest
  • Cold Pressed
  • Very Low Acidity
  • Well balanced taste with greenly fruity aroma
  • Cold extraction  at max 27C within 8 hours from harvesting.

Superior category olive oil obtained directly from olives and solely by mechanical means.



  • Fruitiness: 5.0
  • Bitterness: 2.5
  • Pungency: 4.2
  • Acidity: 0.23% ≤  0.8%
  • Peroxide value O2/kg: 4.8 meqO2  ≤ 20
  • K-232:   1.585 ≤  2.50
  • Κ-268:  0.169 ≤  0.22
  • DK: -0.009  ≤ 0.01
  • Polyphenols (antioxidants) : 301  mg/kg
  • Linolenic Acid (omega-3): 0.77% ≤ 1.0
  • Linoleic Acid (omega-6): 5.09%  3.50 – 21.0
  • Oleic Acid (omega-9): 76.97%  55.0 – 83.0
  • a-Tocopherol (vitamin E): 324mg/kg
  • b-Tocopherol (vitamin E): 4mg/kg
  • γ-Tocopherol (vitamin E): 7mg/kg
Bottle For a Bottle

Making Good Things Happen


Koroneiki Variety

Despite the abundance of olive groves now scattered across the world, in both the northern and southern hemisphere, most olive oil continues to come from the Mediterranean. The intricate nature of the olive tree is evident in the many varieties of olives that exist. While color, size and composition may all point towards a certain variety, the maturity of the olive plays an important role as it affects both the taste and the oil produced. Additionally, some olives are suitable only as table olives and others are suitable only to produce oil.

Koroneiki Variety


Kalamata is unique to Greece as it generates some of the finest extra virgin olive oil in the world primarily from one type of olive; the regal, smaller variety of olive known by its botanical name “Koroneiki”. The olives are harvested when they are still green in order to ensure the title of “early picked” or “green” olive oils and are mainly present in the south Peloponnese and in some areas of Crete. What sets the “Koroneiki” apart when referring to the seed and the olive oil produced is the unique method of farming.

What it lacks in quantity it makes up for in quality. These olives yield per tree approximately 6 to 7 liters of the best olive oil which is golden-green in color and is highly acclaimed for its fruity, fresh flavor as well high nutritional value.

Quality & Health Benefits

Quality is our priority .We sacrifice Quantity over Quality.

Once you manage to achieve High Quality Standars, naturally comes the preservation of the highest nutritional values that Ultra Premium Extra Virgin Olive Oil of the Koroneiki MonoVariety Oil has to offer.

We treat the Olive Trees with respect to Mother Natures Laws, we take care of them at every stage from cultivation to packaging, and every year in early November they show us their gratitude by offering us a superfood available for every table. A superfood that so many people could benefit once you make it accessible.

Early Harvest with the right procedures can achieve to have:

a) Very Low Acidity which means a low percentage of free fatty acid content

b) Low Peroxide Values which help preserve the oils and its freshness for longer

c) Rich in Polyphenols, a very important antioxidant which as a group help protect the cells in your body from free radical damage

d) A rich source of vitamins to support all the above

Ultra Premium Extra Virgin Olive Oil is valued for its perfect balance in terms of taste, aromas, acidity and nutritional values

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