Koroneiki 25cl
100% Koroneiki
Organic - Cold Extraction
Fruity, Green, Light
Pepperness
Bitterness
Typically Mediterranean, with a silky texture, this oil reveals a herbaceous mouthfeel, with notes of hazelnut, and a slightly persistent heat that tickles the tongue.
Koroneiki pairs well with fish en papillote, cooked over a wood fire, fresh salad, fresh goat cheese and rosemary.
Aromatic
Freshly cut herbs, Basil.
Culinary Agreement
Fish cooked in parchment paper, cooked over a wood fire, salads and fresh cheeses such as fresh goat cheese and rosemary.
What is a single-varietal oil?
This allows us to highlight the unique characteristics of each variety, thus offering a distinct taste experience specific to its fruit.
Tasting these oils invites you to savor the taste qualities of the fruit in its purest simplicity.
Depending on your tastes and desires, each of our oils will bring a unique and personal bouquet of aromas to your dishes.
Qu'est ce qu'une huile d'olive vierge extra?
Pour être qualifiée d'huile d'olive vierge extra, elle doit avoir un taux d'acidité inférieur ou égal à 1% et ne présenter aucun défaut sensoriel.
Cette huile est idéale pour les plats méditerranéens et peut être utilisée pour des salades, des vinaigrettes, ou en cuisson.
Elle est riche en polyphénols, bénéfiques pour la santé, et se distingue des huiles vierges plus raffinées.
Ce procédé donne naissance à un produit d’exception, évoquant avec finesse les arômes et les saveurs méditerranéennes.
Conservation Council
Store the oil in a cool, dry place, around 14°C to 20°C, away from heat sources.
Make sure to close your bottles tightly after each use to prevent rapid oxidation.
Consume olive oil within 12 to 18 months of harvest to enjoy its aromas and nutrients.
By following these tips, you can extend the shelf life of your olive oil and enjoy its health benefits.
Mechanical process and cold extraction of oil
The olives are placed in a hammer mill, which crushes this raw material in its entirety.
The olive paste is then kneaded at a temperature not exceeding 27°C in order to preserve its benefits and quality.
After that, the olive paste is transferred to a centrifuge to separate the solid from the liquid.
The olive oil is then filtered and stored in stainless steel tanks, awaiting bottling.
The oil is put into its containers a maximum of 1 month after harvesting.
Our cans and bottles have been selected from specific materials to preserve the benefits and flavors of our olive oils.
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PRODUCT
Its fruit
Oval in shape and slightly pointed at the top, it is often compared to small lemons. The Koroneiki olive has a high oil yield.
Its variety
These olives are very small (they weigh approximately 0.3g to 1g and measure only 12-15mm). Its leaves are dark green.
His harvest
Its trees flower quite late in the autumn, producing fruit in the spring and then in early autumn. Harvested just before its peak ripeness, the fruit offers its unique flavors at this time.
