About Us
Ultra-Premium Extra Virgin Olive Oil – Production & Trade
Our award-winning olive oil is crafted with love and passion. Our mission is to share with more people the remarkable sensations that high-quality extra virgin olive oil has to offer, such as its distinct aromas, bitterness, and pungency. We proudly sacrifice quantity for quality to achieve all of the above and to preserve both the freshness and the nutritional value for which the Koroneiki variety of Messinia is renowned.
Our standards are very high, i.e.: Acidity: 0.23% ≤ 0.8%, Peroxide value O2/kg: 4.8 meqO2 ≤ 20, Polyphenols : 377 mg/kg
Vision
Our vision is to create a positive social value by producing healthy and sustainable food with the highest possible nutritional values.
Mission
Our mission is to create a sustainable ecosystem of premium quality food products.
Quality
We focus only on high quality extra virgin olive oil which is ideal for raw consumption.
Product
With continuous updates, we choose to harvest in early November. We closely monitor the entire process—from cultivating the olive trees to cold-extracting the oil at a maximum temperature of 27 degrees Celsius within a few hours of harvesting, following the recommendations of Prof. L. Sevrili (Perugia University). We also ensure bottling is done to the highest standards.
These measures help preserve the freshness, unique aromas, and taste, as well as the numerous health benefits that the Extra Virgin Olive Oil from the Koroneiki variety of Messinia Province 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.
PRIOR BOTTLING
ORGANOLEPTIC EVALUATION & CHEMICAL ANALYSIS
- 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
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, producing some of the finest extra virgin olive oil in the world primarily from one type of olive: the regal, smaller variety known botanically as Koroneiki. The olives are harvested while still green to ensure the title of “early-picked” or “green” olive oil. They are mainly found in the southern Peloponnese and certain areas of Crete. What sets the Koroneiki apart, both in terms of the seed and the olive oil produced, is its unique method of farming.
What it lacks in quantity, it makes up for in quality. These olives yield approximately 4to 6 liters of the best olive oil per tree, which is golden-green in color and highly acclaimed for its fruity, fresh flavor as well as its high nutritional value.
Quality & Health Benefits
Quality is our priority. We sacrifice quantity for quality.
Once you achieve high-quality standards, the preservation of the highest nutritional values naturally follows—this is what the Ultra-Premium Extra Virgin Olive Oil from the Koroneiki Mono-Variety has to offer.
We treat the olive trees with respect for Mother Nature’s laws, caring for them at every stage from cultivation to packaging. Each year, in early November, they show their gratitude by offering us a superfood for every table—a superfood that many people could benefit from once it becomes accessible.
Early harvest, combined with the right procedures, can achieve:
a) Very low acidity, meaning a low percentage of free fatty acid content
b) Low peroxide values, which help preserve the oil and maintain its freshness for longer
c) Richness in polyphenols, a vital group of antioxidants that help protect the cells in your body from free radical damage
d) A rich source of vitamins supporting all the above benefits
Ultra-Premium Extra Virgin Olive Oil is highly valued for its perfect balance of taste, aromas, acidity, and nutritional qualities.
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