Spanish Koroneiki Extra Virgin Olive Oil
Opaque glass bottle, painted in blue: 250 ml (8.45 fl oz)
Green fruitiness aroma and tasty herbaceous notes, standing out hints of freshly mown grass and a ripe banana and tomato long lasting aftertaste. Considered sweet and nutty, combined with stimulant low bitterness and subtle pungency.
The Koroneiki olive is a native Greek variety from the Peloponnese peninsula, located in South Greece, bathed by the Mediterranean Sea, so it magnificently develops in Spanish lands, even better when entering in Greenwich Meridian area, which by Latitude and Longitude is especially suitable for olive trees.
We have selected a small olive grove in the province of Toledo, in the central part of Spain, near the small town of Casasbuenas, a plain landscape full of almond trees and ancient olive groves. Close to the Guajaraz reservoir, its stony ground becomes a singular nutritive soil for surrounding vegetation.
Renowned for its regular productivity and its strength resisting wind and the contrasted climate of La Mancha, a region of very low temperatures during the winter and high in summer, but that allow the trees enjoy the amounts of water, hours of cold and light, necessary for its optimal development during the gradual weather changes that occur throughout the seasons.
The Koroneiki olive is medium sized, lightly rounded, of difficult releasing, high oil yield and extremely rich in nutrients, which provide high levels of Polyphenols (natural antioxidants) and long life to the oil once bottled.
100% natural, fresh and sane olives, cultivated in well cared olive groves, through up-to-date nutrition and pruning techniques, respectful with the environment. Olives are harvested in the optimum moment of ripeness, using modern and quick equipment, and are carefully transported to the mill, in small quantities, to maintain their freshness and healthy conditions.
Pristine and sophisticated state-of-the-art machinery is used in the oil extraction process (anti-oxidative), to safeguard aromas and to balance bitterness and pungency notes. In that regard, grinding is at low speed, malaxing is short and at low temperature, and the separation of oil and waste takes place through two-phase centrifuges of innovative technology.
To longer preserve their freshness, aroma, flavor and their natural and healthy nutrients, oils are stored in the cellar in stainless steel tanks, at a constant temperature, protected from light in an inert atmosphere (topped with nitrogen)
The oils are filtered, to remove impurities, highlighting the beautiful colors of each olive variety; and bottled in small opaque glass bottles topped with nitrogen to keep oil´s freshness.