Protected Designation of Origin (PDO) is a European Union definition. PDO products are most closely linked to the concept of terroir — a sense of place discernible in the flavor of the food.
PDO products must be produced, processed, and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears.
The quality or characteristics of the product must be due essentially or exclusively to its place of origin, i.e., climate, the nature of the soil, and local know-how.
KORONEIKI VARIETY BENEFITS
Olive oil has been used as a medicine since antiquity. Two thousand years ago, Dioskouridis constituted the olive oil as an optimal health medicine, which was called ‘omphakium”,
and the use of this olive oil was even recommended for preventing against headaches. Nowadays it is well-known about the importance of ’superfoods’ in our diet and how they help us to change our eating habits.
One type of these superfoods is known to be extra virgin olive oil, as it is rich in polyphenols.
Polyphenols in olive oil is known to contribute to the protection of blood lipids from oxidative stress.
- The Koroneiki variety is rich in polyphenols. Polyphenols are the chemical substances found in olive oil which have a beneficial effect on the human body due to its antioxidant and anti-inflammatory action, anti-cancer, and anti-allergy properties.
They have been known to help reduce the incidence of many factors that cause them, such as cholesterol and diabetes mellitus hypertension. Polyphenols can be further analyzed into four classes based on their chemical structure, oleocanthal, oleacain, ligstroside aglycone, and oleuropein. Each has its own value, providing the human body with the beneficial ingredients it needs.
- The production period of this olive oil is limited, as its pressing and production take place at the beginning of October, giving olive oil an even more green color than early harvest olive oil.
The harvest of early olive fruits usually contains more polyphenols than late harvest-mature olives.
- The bitter taste is because the fruit is still fresh, but the acidity is low, creating an olive oil rich in nutritional value. The acidity content in our typical harvest is approximately 0.2 to 0.4%,
which is well below the extra virgin qualification standard of 0.8% established by the International Olive Oil Council (IOOC).
- The harvesting of our olives is carried out by specialized local crew with years of experience in striking the tree and dropping the fruit on the floor without damaging the actual fruit.
- The dark-colored bottle helps protect olive oil from light exposure and maintains it until the expiration date.
- Known for its exquisite balanced flavor, this olive oil possesses a mild bitterness, medium pungency, and a peppery finish.
Enjoy our premium quality, Extra Virgin Olive oil produced from a family business working for generations to ensuring the highest nutrition benefits, fresh taste & distinct aromas of the finest Cretan land has to offer.