-10%Extra Virgin Olive Oil · 5L
First cold press · Koroneiki olives · Petalidi, Greece
Free delivery over €60 · 14-day returns · Ships from the latest pressing
This is the tin for the middle of cooking rather than the end of it. The same Greek extra virgin olive oil as the bottle, from one single estate above Petalidi near Kalamata, in the size that makes sense when olive oil is the first thing you reach for.
Nothing about the oil changes with the format. Koroneiki picked by hand on the same November mornings, pressed the same day below 27°C, free acidity verified below 0.8% by an independent laboratory. Only the vessel is different.
Metal turns out to be the better vessel, which surprises people. It shuts light out completely rather than filtering it the way dark glass does, and light is what turns a good oil flat. Keep the tin somewhere cool and decant into a smaller bottle for the counter, and the last liter pours as well as the first.
Use it the way you'd use any cooking oil: frying, roasting, baking, marinades, a pan of beans that needs a long slow start. If you mostly finish dishes with olive oil rather than cook in it, the 1 liter bottle is the better size.
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.