Notes on olive oil & taste
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4 articles
Nestled in the rugged mountains of Laconia in the southern Peloponnese, Sakellaropoulos Oligan has become a reference point for high-polyphenol extra virgin olive oil. Here is how more than four decades of production philosophy and the Koroneiki cultivar come together in a single bottle.
OLEA Editorial
Gaea Sitia PDO is a premium extra virgin olive oil made from early-harvest Koroneiki olives grown in the eastern reaches of Crete, protected under the EU's strictest geographical designation. From its limestone terroir and polyphenol profile to its signature peppery finish, here is why it draws attention from food lovers and wellness-conscious consumers alike.
OLEA Editorial
One cultivar accounts for the majority of Greece's extra virgin olive oil output. Here is why Koroneiki became the country's industry standard — and what to look for on the label.
OLEA Editorial
From the PDO groves of eastern Crete to a high-polyphenol estate near Sparta, Greek premium EVOO converges on a single cultivar — Koroneiki. Here are the producers shaping that conversation.
OLEA Editorial