Extra virgin olive oil with pressed lemons
500ml Pure virgin olive oil, extra virgin, with untreated whole lemons.
This product provides us with a selected and certified by us Greek farmer.
First grade, obtained directly from olives exclusively by mechanical means. This particular content is obtained with passion, from olives of Koroneiki olive trees as well as untreated, freshly harvested, unspiked whole lemons. The Koroneiki thrive splendidly in the sea wind of the sunlit slopes Kastro-Kyllinis Peloponnese. This special vintage oil is regularly inspected by independent testing centers and is ideal for fish and seafood. Also, this olive oil gives a delicious lemon note – almost a MUST for any kitchen.
Average nutritional value per 100 ml:
Calories 3763 kj / 899 kcal.
Total fat 100g.
Saturated fats 14g.
Monounsaturated fats 80g.
Polyunsaturated fats 6g.
Protein, carbohydrates, sugars and salts 0,0g.
This natural product is subject to natural fluctuations, any sediment or turbidity is natural and normal.
The Koroneiki Olive – The gold of the south of Taste of Koroni. The olive variety Koroneiki Olive has its origins in the area of Koroni in the south of the Peloponnese. Even the ancient Greeks loved the oil that they could get from the olive variety Koroneiki Olive. The ancient harvesting methods have remained almost unchanged until today. Koroneiki olives from which extra virgin olive oil is made, love barren and calcareous soils. The microclimate has a decisive influence on the quality of olive oil. The olive tree Koroneiki, where the olive variety Koroneiki Olive grows, are small, gnarled trees and typical of the mountainous landscape of the southern Peloponnese and their sometimes very steep slopes. This olive probably owes its name to the place Koroni. “Taste of Koroni” also owns its olive groves and produces its natural olive oil. The Koroneiki Olive is considered a very slow-growing and resilient olive variety. The tree flowers in March, tolerates large temperature differences and prefers calcareous soils. The fruits are small, oval, firm and have a size of 12 – 15 mm. They have a very high oil content and a high polyphenol content. (429mg / kg vintage 2018)
Only recently, researchers in the Koroneiki Olive discovered the substances Oleocanthal and Oleacein. This article was published by the American Chemical Society in the scientific journal, the Journal of Agricultural and Food Chemistry.
The Koroneiki olives bloom about in April. The winds at this season support the pollination of the olive trees. The high-quality olive oil of the Koroneiki Olive is highly coveted among gourmets. Some even refer to it as the “best olive oil in the world”. It shimmers gold-green and has an intense, soft and fruity taste with a slight sharpness. The rating differs depending on the growing area and cultivation method. The olive grower also determines the flavor nuances of his oil from the olive variety Koroneiki Olive at the time of harvesting. If the olives are harvested green and in the ripe state, the olive oil becomes strong with a bitter note. The bitterness is considered an important quality feature. The more mature the olives are at harvest and the more of them have already acquired their purple color, the milder and more balanced the oil becomes.
During our opening hours you can taste the different oils from our program. We would be delighted if you take advantage of this free quote. Your Steiraöl team will be happy to advise you.