The true nectar of the olive
Our Koronekes® Extra Virgin Olive Oils are unfiltered and unblended, uniquely the produce of our olive groves, bottled on the Estate. We ensure the integrity and the quality of our oils from the tree to the bottle.
The Koroneiki is a variety naturally rich in phenolic compounds. Its content of phenolic compounds changes according to the maturity of the olive that goes from green, so semi-purple, purple and finally black. We harvest them when they are still mostly green, usually in mid-October, when the phenolic compounds content is at its highest.
The olives are taken to the mill for pressing within just a few hours of being picked in order to prevent any fermentation that can quickly occur in stored or stacked olives. Washed with tepid water before they are manually sorted in order to eliminate any olives that don’t meet our standards, we also eliminate branches, twigs, snails, and other impurities.
The olives are crushed whole, pit and all, then mixed and malaxated to form a slick grainy paste. In order to avoid oxidation of the paste there is a crucial time limit between the crushing, the blending, and the final spreading of the paste on the discs.
The paste, a mixture of pulp and pit is poured onto stainless-steel mats that are stacked as they are put on the movable base of the press. Oil naturally seeps out, dripping down from the mats. This is run-off oil, our Fleur d’Huile.
Inspired by wine production “parcelling”, we separate the oil of each of our olive groves according to their specificity.
A masterful blend of our different olive groves, or parcels, our oil is then bottled artisanally at the mill, on the estate. Each bottle is numbered as the Protected Designation of Origin label affixed. Our bottles mention the date of production; our oils have a recommended life span of two years.
They are single varietal oils exclusively made from olives, belonging to the Koroneiki variety, in our traditional olive mill.
Fruity and intensely green in flavor their acidity is rarely higher than 0.3%. Through natural decantation, our careful handling ensures all volatile flavors are preserved. After the process of natural decantation, the clarification of Koronekes® olive oils take place in 30 small, 750 liters vats.
Our olive oils are 100% natural fruit juice, having been mechanically extracted by squeezing. No hot water is added during the extraction; consequently no distinctive flavor is lost. Most olive mills add water, up to 30°C or more, directly into the paste during the blending, in order to extract more oil from the paste. This is allowed in European legislation. We do not. Koronekes® oils are extracted without any adjunction of hot or cold water.
The ratio kilos of olives per one litre of olive oil varies, with the years the crops, the soil, and the age of the trees. To produce 1 litre of our Koronekes® Fleur d’Huile, more than 5 to 6 kilos of olives is necessary. To produce 1 litre of our First Cold Pressed extra virgin olive oil an average of 5 kilos is necessary. Most olive oils in the region need 3 to 4 kilos of olives in order to obtain 1 litre of oil.
Our mill and all its equipment is washed every evening to ensure perfect cleanliness and preserve the distinctive quality and taste of our olives. In order to obtain the Archanes, Heraklion, Crete, PDO label all the production installation must be made out of stainless steel and is subject to control by the Ministry of Agriculture.
Before it can be marketed, Koronekes® undergoes a chemical analysis and an organoleptic test according to the directives of the Greek Ministry of Agriculture.