Koroneiki Olives, The Royal Flavour

KORONEIKI olive trees are perennial and they produce the best olive oil. As years went by, the olive trees grew in the most natural way and with much loving care, special attention, pruning, weeding and hoeing. We are proud of our olive trees, because our basic principle is “Never use chemicals, insecticides, nor pesticides”.

We are not interested in the quantity of olive oil we produce, but only in the quality. This is why our oil considered as one of the best olive oils in the world

LAND OF KINGS

The harvest

Our olive oil is exclusively harvested from the Koroneiki trees.

The Koroneiki trees, only found in the Greek Region of Messenia, bask in the long, sunny summer days where the ageless olive trees store the sun’s energy in their olives as oil.

Every early fall as our olives have ripen, we harvest and extract their oil using exclusively the cold press process.

This ensures that our oil retains all of the essential antioxidants, polyphenols and micronutrients that are the reason olive oil has nurtured the body and soul throughout humanity.

Unadulterated and never blended, unfiltered, from tree to bottle our exclusive process ensures that what you receive is only olive oil in its purest form and flavour!

Flavour

The Royal Flavour Difference

Examine the olive oil
When we taste olive oil, we primarily discuss two fundamental features.

The bitter: It is one of two components of olive oil’s composition. In the physiological sense, it is the only actual flavor. The bitterness of the oil is provided by oleuropein, the oil’s phenol. This is not a flaw, but rather a feature. This taste may be mixed with sorrel, endive, or chicory, all of which are high in antioxidants. When olive oil is tasted on a dish, the perceived bitterness of the oil lessens significantly, and what might be a nuisance for some becomes an asset.

The burning sensation is caused by an unpleasant feeling in the mouth. It’s a kinesthetic sensation, not a flavor. This spiciness fades with age of the olives and, like bitterness, indicates the presence of polyphenols.

Ardence is also a quality indicator of olive oil. When the oil is paired with a meal, the ardor fades in a taste. This ardency is a crucial attribute of the oil’s quality since it ensures the presence of Polyphenols (antioxidants), which allow the oil to be kept throughout time.

The Process to get the best Taste

Harvest occurs just before the olives ripen and change colour, usually starting October and November, when the acidity is low and the fruit is at its peak. The olives must be handled carefully and are handpicked to ensure the fruit and trees are not damaged. Handpicking is very labour intensive but is essential for the highest quality oil.

Family and friends gather to share the effort. Nets are placed under tree to gather all olives as they fall off. Many branches with olives on them are pruned off to ensure even production year-to-year. These branches are then taken to a machine to gently beat the olives off of the branch to prevent excessive bruising. Olives on the tree are literally beaten off of the tree and allowed to fall on the nets below.

Within 24 hours of this process, the olives are carefully gathered and brought to our local mill. Extraction must occur immediately after the harvest to avoid any chemical changes from taking place. This process is closely monitored, a critical step in producing a premium grade extra virgin olive oil. At the “press” the 50 kg bags of olives are brought together and numbered to identify the producer.

At the Mill – Separating the Good Stuff from the Bad Stuff

Olives are poured into the hopper and sent up the belt to the blower to separate any twigs or leaves. After this separation they get a rinse in clean cold water to remove dirt and they pass through one final screen to catch any other debris that remain.

The olives are sent through a double hammer mill to be quickly crushed.

At this point the wonderful smell of the highest quality oil fills the entire building. A horizontal centrifuge separates the oil from the water and the solids without adding heat or water to keep all of the antioxidants intact.

The vibrant green highest quality unfiltered extra virgin olive oil then flows out less than 45 minutes from the start. The olive oil is ready for immediate consumption.