The small Koroneiki olive has been cultivated on Crete for more than 3,000 years and is considered the absolute star among the hundreds of varieties that thrive in Greece. Modern science shows that the oil produced from Koroneiki olives reflect the micro-climate and terroir of the region in which it was produced more intensely and clearly than other varieties.
It ’s a prolific producer of oil with low acidity, exhibits wide-ranging anti-inflammatory effects and compared to most other olive varieties very high level of polyphenols – the chemical substances found in plants that reduces the risk of heart disease and cancer.
This olive oil is a result of a cooperative of small farmers coordinated by Konstantinos Astropalitis. The farms are located at Kolymvari (often written as Kolymbari), a primarily olive-producing area of Crete with a wonderful mixture of green hillsides with olive trees and vineyards. The farms have the great privilege of being located near the Monumental Olive Tree of Vouves, the oldest olive tree in the world (3000-5000 years old) testifying the long-standing relationship between the residents of this area with the olive tree that dates back to antiquity. The olive oil being produced in the area is considered as one of the best in the world.
Konstantinos, with a rich family background in olive oil production, encourages the framers to apply holistic agricultural methods in their farms which are certified by Greek and European authorities for their sustainable and environmentally-friendly standards. The olives are carefully harvested by the framers in ordered not to damage the trees and fruit and brought within 24 hours to the olive oil factory. There, the oil is extracted, stored and bottled using the newest methods and equipment which ensure the oil’s high content in antioxidants and vitamins, its unique Cretan aroma and high resistance to oxidation, a natural enemy of olive oil.
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