TREA Extra Virgin Olive Oil Koroneiki Variety, 500 ml

Product Information

Total hydroxytyrosol and tyrosol, oleuropein aglycon, dialdehydic form of elenolic acid linked to hydroxytyrosol, dialdehydic form of elenolic acid linked to tyrosol Koroneiki olive trees are among the oldest in Greece. Some are between 3000-5000 years old, and the growers who produce this oil engage in an ancient and labor-intensive process to bring tradition to the marketplace. Sometimes called the "king of olives," Koroneiki is renowned for its unusually high yield of oil (often up to a third of the olives' weight is oil), and for its true, olive-y flavor. It is also called kritikia or vaciki by locals. That small olive, however, delivers a healthy punch. The Koroneiki olive has a very high level of polyphenols, the chemical substances found in plants that may reduce the risk of heart disease and 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). Total hydroxytyrosol and tyrosol, p-coumaric acid, homovanillic alcohol, (+)-pinoresinol, (+)-1-acetoxypinoresinol, syringaresinol, luteolin, apigenin

I want to focus on the Koroneiki olive in this blog post, following my earlier posts about the two other olives we grow: Arbequina and Arbosana. Unlike those olives, however, we don’t bottle our Koroneiki oil as a single varietal extra virgin olive oil. Instead, we blend it into our Arbequina EVOO.Oils made from Hojiblanca have adis­tinc­tive fla­vor, with asweet start and abit­ter after­taste. Since it has alower oil con­tent than the dom­i­nant Picual and Arbequina vari­eties, Hojiblanca olives are espe­cially pop­u­lar as table olives.

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. 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? PDO Kalamata olive oil is the best olive oil from Greece made from Koroneiki olives, renowned for their distinct flavor and high nutritional value. As its title suggests, it is a Protected Destination of Origin olive oil, and this origin contributes to its popularity amongst local Greeks and now the rest of the world. Olive oil has long been known to have a particularly positive effect on skin health, and the powerful antioxidant effects of polyphenol can work to create a stronger barrier between skin cells and the environment, guarding against UV rays and promoting a more youthful and vibrant appearance. Oliviada extra virgin olive oil is a pure olive juice rich in vitamins, fatty acids and phenolic compounds Keeps Inflammation LowAnother factor to consider when buying olive oil is the harvest date. Opt for a fresh olive oil that is harvested within the past year. This ensures that the oil has retained its flavor, aroma, and health benefits. Additionally, look for a bottle that is dark in color to protect the oil from light and air exposure, which can degrade its quality. Koroneiki olive tree is silver-green to dark green color evergreen tree Koroneiki Olive Tree Growth Rate Firstly, high-polyphenol olive oil should be stored in a cool, dark place away from direct sunlight. Exposure to light and heat can cause oxidation and spoilage of the oil. Therefore, it is best to store the oil in a dark-colored, airtight container to protect it from light and air. Polyphenols are a type of bioactive compound, or natural chemical molecule, present in small quantities in plant foods such as grapes, tea, chocolate, nuts, and olives. Most polyphenol compounds have beneficial effects on health, thanks to their antioxidant and other properties.