TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

Product Information

Koroneiki is a very hardy olive tree variety and has the advantage of adapting to the most adverse conditions. Its requirements for soil, moisture, and cultivation care are minor. The Koroneiki olive hails from Greece, where it’s grown to produce oil. The tree has grown there for more than 3,000 years. It’s a prolific olive producer. And the Koroneiki olive itself is very small.

The Koroneiki olive tree is known for its excellent yield levels. According to Livita Plus, “productivity is very high, with a fat yield of about 20%," an appealing trait for any olive ranch. The Official Guide to the World’s Best Olive Oils has afea­ture that lets you fil­ter by cul­ti­var to explore the award-win­ning brands that are made from each vari­ety. Lowered cholesterol levels: Olive oil high in polyphenols can help lower LDL cholesterol levels, which is the "bad" cholesterol that can contribute to heart disease. Koroneiki is brilliant on a Greek salad of tomatoes, cucumbers, bell peppers, onions, feta cheese and Kalamata olives. Add a splash of good red wine vinegar and a sprinkle of oregano for the quintessential summer salad!

Popular Articles

Before buying olive oil, one of the critical factors to consider is the polyphenol content. Polyphenols are natural compounds found in olives that provide several health benefits, including reducing inflammation and lowering the risk of chronic diseases such as heart disease. Choose an olive oil with a minimum polyphenol content of 200 mg/kg to reap these health benefits. Stamatopoulos & Sons certified extra virgin olive oil from Greece is mono-varietal which means it is crafted from one type from olive. Koroni (where the koroneiki olive gets its name) is a town located in Messinia, close to the Stamatopoulos & Sons family estates, located in Mouzaki and Christianoupoli. The koroneiki olive is considered the “queen of olives” in Greece and is recognized world-wide as one of the preferred olives for oil production. The fruitful koroneiki tree has flourished in this microclimate for more than 3,000 years. It is grown and harvested solely for olive oil production. While olive oil rich in polyphenols has several health benefits, excessive consumption of it may have some downsides. The high level of polyphenols in olive oil makes it bitter, and some people may not like the taste. Additionally, excessive consumption of high-polyphenol olive oil may lead to digestive issues such as diarrhea, bloating, and stomach cramps. Secondly, it is advisable to store the oil in a place where the temperature is consistent. Fluctuations in temperature can also cause the oil to spoil. Therefore, it is best to store the oil in a pantry or cupboard away from the stove or any other heat sources.

Ouni Y, Flamini G, Issaoui M, Nabil Ben Y, Cioni PL, Hammami M, Douja D, Zarrouk M (2011) Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: influence of geographical origin. Food Chem 124:1770–1776 Many studies indicate the effectiveness of polyphenols with regard to improving the inner health of blood and lymphatic vessels, creating a more efficient bond between veins and arteries that can result in improved blood flow and cardiovascular health. Some olive varieties are naturally higher in polyphenols than others—so seeking out a monovarietal or a blend made with these olives will tend to point you to a higher polyphenol oil. But remember that the harvest timing is also crucial: a ripe olive of any variety is going to have lower polyphenols than a green olive of the same cultivar. These are a few of the higher polyphenol varieties: The flavor profile of this olive oil is complex and well-balanced. It has tones of green tomato and aromatic green herbs with finishing notes of almond and artichoke. The bitterness, spiciness, and sweetness of the oil are harmonized perfectly, creating a unique and unforgettable taste experience.Anti-cancer properties: Some studies suggest that polyphenols in olive oil may have anti-cancer properties and could help prevent certain types of cancer.

Several types of polyphenols, including hydroxytyrosol, tyrosol, oleuropein, oleacein, and oleocanthal, are particularly potent in olives, which means they’re also present in high-quality olive oil. (Learn all about the different polyphenols in olive oil here). Polyphenols are natural antioxidants found in plants, including olives. They play a significant role in the health benefits associated with consuming olive oil. To determine the polyphenol content of olive oil, several methods can be used. One commonly used method is the Folin–Ciocalteu assay, which measures the total amount of polyphenols in the oil. This method involves adding the Folin–Ciocalteu reagent to a sample of the oil, followed by the addition of sodium carbonate. The resulting blue color is then measured using a spectrophotometer, and the polyphenol content is determined based on the absorbance at a specific wavelength.

International delivery

Olive oil—particularly extra virgin olive oil—has a reputation for being far healthier than other types of oils, including canola, soybean, grapeseed, avocado, and coconut oil. But do you know why? Nope, it’s not just the healthy monounsaturated fats. It’s largely due to the presence of polyphenol (i.e. phenolic) compounds in EVOO. Perhaps the most important olive oil variety grown in Crete and the Pelponnese is the Koroneiki cultivar. Thanks to its attractive qualities, the Koroneiki olive has become the most popular cultivar grown in Greece. By some counts, it makes up for 50-60% of the country’s olive producing acreage. Koroneiki olive tree is silver-green to dark green color evergreen tree Koroneiki Olive Tree Growth Rate Kalua CM, Allen MS, Bedgood DR Jr, Bishop AG, Prenzler PD, Robards K (2007) Olive oil volatile compounds flavor development and quality: a critical review. Food Chem 100:273–286

Oliviada olive oil would be ideal on brochette with tomatoes, seafood appetizers, faro salads, marinated gilthead, roast potatoes, legume puree or soups, risotto with artichokes, mussels au gratin, salmon tartar, stewed cuttlefish, baked poultry or lamb, mozzarella cheese. Oliviada olive oil is rich in polyphenols, natural antioxidants providing enormous health benefits. Read more about us… Final Thoughts What makes this olive oil so popular worldwide? Here’s a look into the Koroneiki olive and the acclaimed olive oils it makes. Which Olives Are Used To Make Olive Oil? Koroneiki olive trees can be grown at an altitude up to 500m. It has a yearly fruit and high yield, which can reach 150 kg olives per year. As a rule, it giv Leccino olives are one of Italy’s most promi­nent cul­ti­vars, with deep his­tor­i­cal roots and many favor­able pro­duc­tion attrib­utes.The range of brain diseases that polyphenols may defend against is staggering, from stroke and Parkinson’s disease, to Huntington’s disease and many more. Some research has indicated as much as a 40% decrease in the risk of Alzheimer’s disease with consistent intake alone. Conclusion on Polyphenol Rich Olive Oil Hydroxytyrosol, tyrosol, oleacein aglycon, aldehydic form of oleuropein aglycon, oleocanthal aglycon, aldehydic form of ligstroside aglycon,