Located in the Ionian Sea on the western edge of Greece, mountainous terrain provides crisp air, nutrient dense soil, sunny slopes, and a rainy winter climate. No industrial machinery, no corporate contracts — just generational knowledge passed through the same families.
Our Koroneiki olives grow high in mountain groves, creating distinctive character and higher antioxidants than sea-level varieties. We document the science with peer-reviewed research and lab results updated each harvest.
Koroneiki olives hand-picked at early ripeness from mountain groves at ~500m elevation.
Why early? Higher phenolic concentration at this stage.
Olives delivered to the village mill within hours of harvest. Washed, sorted, cold-pressed at under 27°C.
Speed preserves freshness and flavor compounds.
Oil is immediately sealed in light-proof, airtight tins — the same format used in Greek villages for generations.
Tin protects against light and oxidation that degrade quality.
Every harvest is tested by an accredited lab. Polyphenol count, acidity, and oleocanthal levels are published transparently.
Lab results live on our polyphenols page → What Are Polyphenols?
Single-source, single-harvest oil — the same grove, the same tradition. Nothing blended. Nothing hidden.
Read the benefits of pure EVOO → Why Olive Oil Isn't Just Another Cooking Oil
It’s more than just an oil for cooking. It invites you to experience the deep, earthy flavors that connect you directly to the land where it's grown. Every drop carries the vitality of nature and honors a heritage built on tradition and care.
