-20%Extra Virgin Olive Oil · 1L
First cold press · Koroneiki olives · Petalidi, Greece
Free delivery over €60 · 14-day returns · Ships from the latest pressing
This is the bottle for the end of cooking rather than the middle of it. Greek extra virgin olive oil from a single estate: one grove on a hillside above Petalidi, a short drive down the coast from Kalamata, planted with Koroneiki and nothing else.
The olives come off the branch by hand in November, while they're still green. Green fruit holds tight, so hand-picking is the slow way and the only way to bring it in whole. Pressing happens the same day, below 27°C, which is what keeps the aroma in the oil instead of losing it to heat. Free acidity is verified below 0.8% by an independent laboratory, and we'll send you the report if you ask.
Poured raw it smells of cut grass and artichoke, then finishes with the peppery catch at the back of the throat that tells you an oil is fresh. That catch is the first thing age and heat take away, which is the argument for using this bottle where you can still taste it: over a salad, on warm bread, across grilled vegetables, through soup and beans, and on anything that reaches the table wanting one last thing.
A liter lasts a few months in a kitchen that finishes dishes with olive oil. If you fry and roast with it every day, the 5 liter tin costs less by the liter.
Greek extra virgin olive oil. 100% Koroneiki, a single variety grown in southern Greece.
Fresh grass · Artichoke · Peppery finish
Questions about this olive oil
The same oil goes into both. The bottle suits a kitchen that finishes dishes with oil and works through a liter over a few months. The tin is for cooking with olive oil every day, and it costs less per liter. The tin also keeps light out completely, so plenty of people buy the tin and decant into a smaller bottle for the counter.
Cold-pressed means the olives are processed at temperatures below 27°C. This gentle extraction preserves the oil's delicate aromas, flavors, and nutritional properties that heat would destroy.
Koroneiki is Greece's most prized olive variety and the dominant cultivar of the Peloponnese. It takes its name from Koroni, a town just down the coast from Petalidi. The olives are small, roughly the size of a marble, which concentrates their flavor and gives a higher oil yield per fruit. It's also naturally one of the richest varieties in polyphenols.
Polyphenols are naturally occurring antioxidants found in extra virgin olive oil, and you can taste them. The bitterness and the peppery sting at the back of the throat are what tasters read as the mark of a fresh, well-made oil. A smooth, neutral oil usually has far fewer.
Yes. Its smoke point sits above the temperature of most home cooking, so a pan or an oven won't damage it. What frying does cost you is some of the aroma and the peppery edge you paid for. A good habit is to cook with it freely and keep a little back to finish the dish raw, where the flavor is most obvious.
Dark glass helps, but a pantry or a cupboard beats the counter next to the stove. Once opened, use it within 3 to 4 months, while the flavor is at its fullest.
We harvest each November, while the olives are still green, and press the same day. Because we sell direct, your order comes from the most recent pressing, not from a warehouse or a supermarket shelf. We don't print the season on the label, but current stock is always the latest one: 2025/2026.