Because is first COLD pressed from Koroneiki olives, and around groves located on the slopes of PYLOS KALAMATA mountains which run in Peloponnese. The love and care invested in the harvesting is echoed in the nurturing of the trees and fruit: the final result is sublime olive perfection. The Olive Connection’s only and prized ingredient is our Koroneiki-variety olive. You will be struck by its rich, purple hue; delicious, succulent flesh; distinctive lack of acidity; and delicate, tantalising flavour. Some koroneiki trees have both green and purple olives. The leaves of the koroneiki tree have two tones: light and dark green, while the olives vary from light green to dark purple. Polyphenols are natural antioxidants that have been credited with reducing the risk of heart disease and cancer, among many other diseases. This process is much more expensive than collect our top olives by mechanical ways, … (The city of Kalamata is not far from the resort, so Kalamata olives grow in the area too, but those big meaty fruits are for eating, not pressing into oil.) While Kalamata olives are ideal as table olives due to their large size and meaty texture, however, Stamatopoulos & Sons does not use them to produce oil since the Koroneiki olive is far superior. While koroneiki olives have a smooth flavor profile in terms of producing velvety olive oil, these particular olives taste quite bitter and are not intended for snacking. While Kalamata olives are ideal as table olives due to their large size and meaty texture, however, Stamatopoulos & Sons does not use them to produce oil since the Koroneiki olive is far superior. In general terms, FFA indicates the breakdown of the basic fat structure of an oil, whether because of poor quality fruit (due to bruising, olive fly infestation, fungal attack) or, most commonly, by delays between the harvest and the crush. Much smaller than the Kalamata, the Koroneiki olive is harvested when it is green and firm to be pressed into a magnificent, piquant oil which has truly earned its position as one of the world’s premium products. Today, Greece is the second-largest olive oil producing country in the world, behind Spain. 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. Koroneiki olive oil also boasts low free fatty acids (FFA) which is a highly-prized characteristic. Why Koroneiki-Variety Olives Are Different. ← Previous Post Take the Kalamata olive. Now dip your crusty pita into the bowl of Koroneiki oil: luxuriant, aromatic, intense: it is a flavour you will never forget. On the west side of Kalamata. Like so many things in modern society, the Greek Koroneiki olive originated in Greece before it swept the world. Although a low FFA is no guarantee of good quality, as a rule of thumb the higher the FFA, the more likely the oil is to be of poor quality. For as many as 3000 years, Koroneiki olives have been cultivated for their oil, to the west of the Peloponnese, cosseted between the Messinia valley and the Ionian Sea. In general terms, FFA indicates the breakdown of the basic fat structure of an oil, whether because of poor quality fruit (due to bruising, olive fly infestation, fungal attack) or, most commonly, by delays between the harvest and the crush. Reach into your meze bowl and eat a Kalamata olive. Although a low FFA is no guarantee of good quality, as a rule of thumb the higher the FFA, the more likely the oil is to be of poor quality. According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, Free fatty acidity or free acidity is “An important chemical parameter for determining the quality of an olive oil, which is part of the olive oil grading system of the IOC, the EU, the USDA, the Australian Olive Association, and many other bodies that oversee olive oil quality. 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. Kalamata olives are cultivated to be eaten and are a fantastic addition to salads, tapenades, pizzas, sauces, breads and stews but no…they are not the olives which feature in the ambrosial oil of the region. Have you ever considered whether the olives we eat are the same olives used to create olive oil? Stamatopoulos & Sons extra virgin monovarietal koroneiki olive oil also comes in an organic variety, certified by Bio Hellas. Moreover, koroneiki olives are tricky to harvest because they are smaller than other varieties. The olives are plump and succulent; the olive oil glitters golden-green in the sunshine…. Koroneiki trees are constantly changing and have their own unique appearance - similar to snowflakes - since the appearance of the leaves combined with the bi-colored olives and sometimes windy environment makes for quite a sight. Our top quality olives are harvested by hand from November to January and are first cold pressed in the traditional way. Any variety olive tree could have been selected to be in their olive groves, however, they choose koroneiki because it is considered such a high-quality olive oil. The harvest from individual trees is humble which explains the hillsides bursting with trees. Since it is such a small olive compared to other olives, it takes many more olives to create the same amount of olive oil. 2011 - 2020 © Elgea ltd. All Rights Reserved. Once these green gems are picked, they are pressed within twenty-four hours to produce the purity and magic of Koroneiki olive oil. Koroneiki olive oil has a prolonged shelf life compared to typical olive oils due to the incredibly elevated polyphenol content. Is a highly-prized characteristic home to endless fields of Kalamon trees with their enormous leaves and olives... Of other olive varieties near the sea, Messinia enjoys ideal conditions for the cultivation of olives long. Australia and California, countries which do not have native olive trees in both Australia and California, countries do. Sign up for our koroneiki vs kalamata and be the first to know about coupons and special promotions have... The olive oil has a prolonged shelf life compared to typical olive oils due to the petite size other! 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