If you have tasted a great Greek extra virgin olive oil, there is a good chance it was made from Koroneiki olives. Small, hardy and remarkably rich in character, Koroneiki is the most widely planted olive variety in Greece and the heart of olive growing in Messinia. In this article, we explain what makes Koroneiki olives special and why so many producers, including us, rely on them.
What are Koroneiki olives?
Koroneiki is a native Greek olive variety that takes its name from Koroni, a coastal town in southern Messinia. The fruit is very small, often no bigger than a fingernail, which is why it is sometimes called “the little olive”. However, what it lacks in size it makes up for in quality. The variety is grown almost exclusively for oil, not for the table.
Where do Koroneiki olives grow?
Koroneiki thrives in the warm, dry climate of southern Greece, especially in Messinia, Laconia and Crete. The trees tolerate heat, wind and long dry summers very well, although they are sensitive to frost. As a result, the variety is perfectly suited to the hills and plains of the Peloponnese, where it has been cultivated for centuries. Today, it is also planted in other olive-growing countries, a sign of how highly it is valued.
Why Koroneiki olives make exceptional oil
Rich in polyphenols
Koroneiki olives naturally produce oil with high levels of polyphenols, the antioxidants that give olive oil its bitterness and peppery finish. This is especially true when the olives are picked early. You can read more about this in our article on what early harvest olive oil is and what makes the difference.
Remarkable stability
Thanks to its polyphenols and its high share of oleic acid, Koroneiki oil resists oxidation well. In other words, it keeps its freshness longer than oil from many other varieties. For importers and professional kitchens, this stability is a real advantage.
A generous yield of oil
Despite their small size, ripe Koroneiki olives contain a high proportion of oil. For this reason, the variety has long been the first choice of Greek growers.
How Koroneiki olive oil tastes
A good Koroneiki oil is green and lively. On the nose, you will often find fresh-cut grass, green tomato leaf and green fruit. On the palate, it moves from artichoke and green almond to a clear bitterness and a peppery finish. Early harvest Koroneiki is more intense, while oil from riper fruit is rounder and softer.
Koroneiki olives vs Kalamata olives
This is one of the most common sources of confusion. Kalamata olives, the large, dark, almond-shaped olives you find in salads and on mezze plates, come from a different variety called Kalamon. They are grown mainly for the table. Koroneiki, on the other hand, is grown for oil. Both come from the same corner of Greece around Kalamata, but they are very different fruits with very different purposes.
Koroneiki olives at Manifesto
Every drop of Manifesto is made exclusively from Koroneiki olives grown in our family groves across Messinia. We harvest each grove early and separately, when its fruit is ready, Our certified panel taster describes our olive oil as grassy and herbaceous, with notes of fresh artichoke and green almond and a robust, peppery finish, the hallmark of high polyphenol content. Discover our early harvest Koroneiki olive oil, or request samples and the latest lab analysis.