Koroneiki Ultra-Premium Extra Virgin Olive Oil
Robust Intensity • Portugal • Harvest 2025
This Portuguese Koroneiki extra virgin olive oil is produced from early-harvest olives and crafted to ultra-premium standards, with comprehensive lab testing to verify exceptional freshness, purity, and elevated phenolic content. Robust in intensity and vibrant in character, it delivers pronounced green fruit, structured bitterness, and a clean, peppery finish—making it ideal for bold culinary applications, grilling, hearty vegetables, and finishing dishes that demand depth and complexity.
Tasting Notes
Koroneiki is celebrated for its bold, green, and structured profile. This oil presents vibrant notes of fresh-cut grass, green banana, arugula, and artichoke, layered with pronounced bitterness and a persistent, throat-catching peppery finish. Its firm structure and high phenolic character make it exceptionally well suited for grilled meats, roasted vegetables, hearty legumes, robust pastas, and finishing applications where intensity and complexity are desired.
Why This EVOO Is Ultra-Premium
- Single-varietal Koroneiki olive oil harvested early for elevated phenolic concentration
- Cold extracted and comprehensively lab tested to verify exceptional freshness, purity, and stability
- High DAGs and extremely low PPP values confirming minimal processing and superior quality
- Robust, green, and structured flavor profile characteristic of authentic Mediterranean Koroneiki
Quick Specs
- Cultivar: Koroneiki
- Origin: Portugal
- Harvest: Fall 2025
- Extraction: First cold extraction
- Source: Single-origin olive oil
- Traceability: Fully traceable from grove to mill
- Quality Assurance: Fully lab tested for freshness, purity, and quality
Intensity: 5.5 / 10
Robust 🫒🫒🫒🫒🫒
Finish: Drizzle over grilled meats, roasted vegetables, hearty legumes, and soups to amplify green intensity and deliver a clean, peppery finish.
Dress: Whisk with red wine vinegar or robust balsamic for assertive vinaigrettes suited to arugula, radicchio, grain bowls, and Mediterranean salads.
Cook: Excellent for sautéing, roasting, and grilling; its high phenolic structure holds up beautifully to heat while maintaining depth and character.
Dip: Pair with crusty bread, flaky sea salt, cracked black pepper, or crushed red pepper for a bold, tasting-room style experience.
Koroneiki extra virgin olive oil is exceptionally well suited for moderate to higher-heat applications. Its elevated phenolic content and strong structure contribute to excellent stability during cooking.
For best results, use this oil for roasting, grilling, and sautéing at moderate temperatures, or drizzle generously over finished dishes to enhance green intensity and deliver a clean, peppery finish.
This robust Koroneiki olive oil pairs exceptionally well with grilled meats, roasted root vegetables, hearty legumes, bitter greens, aged cheeses, tomato-based dishes, Mediterranean grain bowls, and rustic pasta preparations finished with garlic or herbs.
Its vibrant green character and structured bitterness enhance bold flavors while adding depth, complexity, and a lingering peppery finish.
This robust Koroneiki extra virgin olive oil pairs exceptionally well with structured, deeply concentrated barrel-aged balsamic vinegars that stand up to its vibrant green character and peppery finish.
Recommended pairings include:
- Traditional 18 Year Barrel Aged Italian Balsamic (Traditional Red Label)
- Neapolitan Herb Dark Balsamic
- Black Mission Fig Balsamic (Dark)
- Jalapeño White Balsamic
- Sicilian Lemon Balsamic (White)
- 12 Year White Barrel Aged Italian Balsamic (A-Premium White Label)
These combinations are ideal for grilled meats, roasted vegetables, tomato-based dishes, Mediterranean grain bowls, aged cheeses, rustic breads, and bold preparations where intensity and depth are desired.
This Koroneiki Ultra-Premium Extra Virgin Olive Oil was first pressed, cold extracted, and fully lab tested to verify exceptional freshness, purity, and structural integrity. These chemical markers confirm compliance with international extra virgin olive oil standards and demonstrate how the Ultra-Premium (UP) Standard significantly exceeds minimum regulatory thresholds—particularly in phenolic concentration, freshness indicators, and overall stability.
Polyphenols are antioxidant compounds associated with freshness, stability, and peppery intensity.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium Minimum Value: | 150 ppm | |
| This EVOO Value: | 488 ppm | 🫒 |
| LOW | HIGH |
488 ppm
Reference: ~200 ppm ≈ ½ cough • ~800 ppm ≈ 5 coughs
| 🏄 Smooth | Peppery 🌶️🔥 |
Organoleptic Taste Panel
This ultra-premium extra virgin olive oil was evaluated by a trained tasting panel
and meets international extra virgin olive oil standards.
Scores are reported on a 0–8 intensity scale (higher = more intense).
Fruitiness: 6.0 / 8
8
Bitterness: 5.7 / 8
8
Pungency: 5.4 / 8
8
Free fatty acids indicate oil quality and freshness. Lower values reflect better handling, reduced oxidation, and superior olive condition at harvest.
| IOOC / AOC Maximum Value: | ≤ 0.8% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 0.3% | |
| This EVOO (Koroneiki) Value: | 0.11% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0.11%
≤ 0.3%
≤ 0.8%
Measures primary oxidation. Lower values indicate a fresher, more stable oil.
| IOOC / AOC Maximum Value: | ≤ 20 mEq O₂/kg | |
| Ultra-Premium (UP) Maximum Value: | ≤ 9.0 mEq O₂/kg | |
| This EVOO (Koroneiki) Value: | 3.1 mEq O₂/kg | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0
3.1
9
20
scale continues beyond IOOC limit
Primary monounsaturated fat contributing to oxidative stability, shelf life, and nutritional quality.
| IOOC / AOC Minimum Value: | Not regulated | |
| Ultra-Premium (UP) Minimum Value: | ≥ 55% | |
| This EVOO (Koroneiki) Value: | 76% | 🫒 |
| LOW | HIGH |
50%
55%
76%
80%
Freshness indicator used by the AOC. Higher values suggest minimal aging and less heat exposure.
| AOC Minimum Value: | ≥ 35% | |
| Ultra-Premium (UP) Minimum Value: | ≥ 90% | |
| This EVOO (Koroneiki) Value: | 97% | 🫒 |
| LOW | HIGH |
0%
35%
90%
100%
97%
Increases with heat exposure and aging. Very low values signal minimal processing and exceptional freshness.
| AOC Maximum Value: | ≤ 17% | |
| Ultra-Premium (UP) Maximum Value: | ≤ 5% | |
| This EVOO (Koroneiki) Value: | <0.1% | 🫒 |
| BETTER (LOWER) | WORSE (HIGHER) |
0%
5%
17%
20%
<0.1%
scale continues beyond AOC limit
(No IOOC/AOC standard.)
(No IOOC/AOC standard.)
which can lower real-world performance and create the misconception that EVOO can’t be used for cooking.
420°F
low 300s°F
~406°F
Exceptional ultra-fresh EVOOs can reach smoke points approaching 420°F.
Store tightly capped in a cool, dark cabinet away from heat and direct sunlight. For best flavor and nutritional quality, enjoy within several months of opening and within one year of harvest.
If the oil begins to taste flat or waxy, it has passed peak freshness.
Looking for bold vinaigrettes, marinades, and simple ways to cook with this Koroneiki EVOO? Visit our recipe collection for step-by-step instructions and pairing inspiration.
Explore recipes: EVOO Marketplace Recipe Collection
Quick tips: Tips & Tricks
Tip: For best results, choose recipes that match the oil’s intensity (Mild, Medium, or Robust). Koroneiki’s robust profile shines in grilled meats, roasted vegetables, hearty legumes, and Mediterranean-style dishes.
Extra virgin olive oil is a single-ingredient food made from fresh olives. It contains no sugar, no sodium, and no cholesterol.
Like all oils, it is calorie-dense and should be used as desired for flavor, finishing, and cooking. For detailed serving information, refer to the Nutrition Facts label.
