The volatile components present in an olive oil will affect its taste. The presence of flavor compounds in olive oil is closely related to its sensory quality. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. Phenolic compounds also play a significant part in the flavor of olive oil. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit.
Fleur d’Huile & its organoleptic characteristics
A unique flavor, due to the high number of volatile components we have successfully preserved. Its intensity remains on your palate.
A rich and robust fruity taste characterizes our Koronekes® Fleur d’Huile. It has a vibrant green, peppery flavor, which presents no bitter aftertaste.
Green apple, tomato, and artichoke have been described in its bouquet. To the nose, notes of freshly cut grass are noted, characteristic of koroneiki olives.
Finer palates might also find it to be reminiscent of roses.
It is a thick olive oil.
It has a golden color.
It is an outstanding oil for all gourmets to be used raw. Cooking it will make it lose its plentiful concentration of tastes.
Definitely a must for salads, fresh fish or cheese. Also to be used as a finishing drizzle on all your cooked foods.
First Cold Pressed & its organoleptic characteristics
A different, yet unique flavor is to be found in our rare First Cold Pressed extra virgin olive oil.
It has a rich fruity punch and a rich buttery spiciness. It does not present a bitter aftertaste.
Its green bouquet evokes cut hay.
It also has a thick consistency, slightly less than our Fleur d’Huile.
It has a golden color.
To be used raw or for cooking your favorite dishes. Ideal for pasta, vegetables, soups or meats.
Les Oliveraies & its organoleptic characteristics
Koronekes® Les Oliveraies has all the harmonious taste of koroneiki olives. It is has a smoother, fruity, peppery taste.
Its color is a deeper yellow.
We recommend it for seasoning, cooking and frying. Did you know that frying in olive oil is the healthiest and safest oil to fry in? Olive oil is the most stable fat when heated. This means it endures high frying temperatures. Its smoke point is at 210ºC, above the optimal temperature for frying food (180ºC). When heated, olive oil’s digestibility is not altered, even if it is re-used for more than one frying.
Koronekes® Lemon Zest & its organoleptic characteristics
Koronekes® Lemon is a deliciously fresh oil flavored with the lemons grown organically on the Estate.
A perfect quantity of lemon zest is gently blended with the crushed Koroneiki olives in the olive paste allowing the aroma and taste of lemon to be powerful, without being overpowering. You can taste the Koroneiki extra virgin olive oil with a fresh lemon twist. It has an optimal sweetness, but no bitterness.
It a perfect seasoning oil to pour on so many different foods directly at your table.
A treat for dipping, dripping, drizzling on bread, salads, vegetables, meat, fish or any of your favorite foods. Excellent for baking cakes and pies, both sweet and salty.
Koronekes® Orange Zest & its organoleptic characteristics
Koronekes® Orange Zest is an exquisite oil flavored with the oranges grown organically on the Estate. An ideal quantity of orange zest is blended in the olive paste. The result is an extra virgin olive oil with a fresh orange kick. The sweet aroma and taste of orange is powerful, without being overpowering. No bitterness is to be tasted.
Use your imagination to try it on different foods and you will surprise your palate.
A treat for dipping, dripping, drizzling on bread, salads, vegetables, meat, fish or any of your favorite foods.
For instance, you could endeavour an orange duck or chicken à la française! Great for baking cakes and pies, both sweet and salty.