TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

Product Information

I like to rate the pungency of our extra virgin olive oils by how many times people cough when they swallow the oil during a tasting. I tell people our Koroneiki EVOO is a “two or three cougher.” Ranalli A, Angerosa F (1996) Integral centrifuges for olive oil extraction—the qualitative characteristics of product. J Am Oil Chem Soc 73:417–422 Karagoz SG, Yilmazer M, Ozkan G, Carbonell-Barrachina ÁA, Kiralan M, Ramadan MF (2017) Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. Eur Food Res Technol 243:1193–1200 PDO Kalamata olive oil is made from Koroneiki olives, which are much smaller than other olives. Therefore, the harvest and processing are more complex, and it takes many more olives to create the same amount of olive oil. Consequently, it has a higher polyphenol concentration.

We ensure top quality extra virgin olive oils year after year with sustainable and regenerative farming practices, careful and timely milling and artisanal bottling on the Estate. Since 2014, we also produce condiments of olive oil with lemon or orange zest and basil leaves. We produce these fruits and herbs around the olive mill and they are also free from pesticides and chemicals. Just as wine doesn’t only depend upon the grape, olive oil is about more than the olive. The cultivation, the milling, and the terroir in which the olives are grown all have an effect on the flavor of the oil. There are more than a thousand olive varieties – also known as “cultivars” – around the world. According to researcher Michael Moustakas, there are 52 olive cultivars used in Greece. At the time of his report in 2010, 80% of the orchard land in Greece was devoted to growing olives. If you want to give an excellent taste to your meal, you should use the best PDO Kalamata olive oil. It is a perfect addition to any meal, whether a meat, pasta dish, or a simple salad.The flavor profile of this olive oil is complex and well-balanced. It has tones of green tomato and aromatic green herbs with finishing notes of almond and artichoke. The bitterness, spiciness, and sweetness of the oil are harmonized perfectly, creating a unique and unforgettable taste experience. Vichi S, Pizzale L, Conte L, Buxaderas S, Lopez-Tamames E (2003) Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy. J Agric Food Chem 51:6572–6577 Improved brain function: Polyphenols in olive oil have been shown to improve cognitive function and may even reduce the risk of developing Alzheimer's disease. Composition of DPP: total polar phenolic compounds: not detectable using the Folin-Ciocalteu method; squalene: 4518 ± 193 mg/kg; α-tocopherol: 175 ± 10.8 mg/kg.

Some of the olive varieties that are known for producing high-polyphenol olive oil include Coratina, Moraiolo, and Frantoio. These varieties are primarily grown in Italy and are used to produce high-quality extra virgin olive oil. Other olive varieties that are known for their high-polyphenol content include Picual, Hojiblanca, and Arbequina, which are primarily grown in Spain.The Koroneiki olive hails from Greece, where it’s grown to produce oil. The tree has grown there for more than 3,000 years. It’s a prolific olive producer. And the Koroneiki olive itself is very small. These days, olives are grown in dozens of coun­tries on every con­ti­nent except Antarctica. According to esti­mates from the International Olive Council, 90 per­cent of the olives cur­rently being har­vested are des­tined for oil pro­duc­tion. The remain­ing 10 per­cent are processed as table olives. See Also: Olive Oil Basics NS: not specified; total hydroxytyrosol and total tyrosol: the sum of free and esterified forms of both phenyl alcohols; *: Mastoeidis cultivar is also referred as “Athinolia” or “Tsounati”; **: Adramytini, Agouromanaki, Athinolia, Chalkidiki, Conservolia, Kolovi, Koroneiki, Koutsourolia, Lianolia, Manaki, Megaritiki, Throuba, Sylvestris; TMS: trimethylsilyl.

Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G (2004) Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr A 1054:17–31 Firstly, high-polyphenol olive oil should be stored in a cool, dark place away from direct sunlight. Exposure to light and heat can cause oxidation and spoilage of the oil. Therefore, it is best to store the oil in a dark-colored, airtight container to protect it from light and air.Olive oil has long been known to have a particularly positive effect on skin health, and the powerful antioxidant effects of polyphenol can work to create a stronger barrier between skin cells and the environment, guarding against UV rays and promoting a more youthful and vibrant appearance. Oliviada extra virgin olive oil is a pure olive juice rich in vitamins, fatty acids and phenolic compounds Keeps Inflammation Low Originating in the south­ern Spanish province of Córdoba, Hojiblanca olives are the third most com­mon cul­ti­var after Picual and Arbequina. Polyphenols in olive oil are most effective in combating the risk of type 2 diabetes than they are fighting type 1 of the disease. Read health benefits of Kalamata olive oil made from Greek Koroneiki olives Brain Health and Neuroprotective Properties Total hydroxytyrosol and tyrosol, p-coumaric acid, homovanillic alcohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin This olive is small, with an upside-down teardrop shape, but it is mighty. These olives are hardy, relatively easy to grow, and robust in flavor and pungency. Here’s why olive oil producers (and consumers!) love the Koroneiki olive. What Makes The Koroneiki Olive Special?