Greece and olive oil have been inseparable since ancient times. Olive trees have been cultivated there for thousands of years and olives have been processed into liquid gold. The ancient olive trees, autochthonous olive varieties, the proximity to the sea and a millennia-old tradition in the care and processing of the olive fruit make Greek olive oil a cultural asset. The highest quality and an incomparable taste are the result of this cultural asset, making olive oil an indispensable part of Mediterranean and Greek cuisine.
Greece is one of the largest olive oil producers in Europe (second only to Spain) and accordingly has a large number of olive oil producers. Unfortunately, it is not possible to identify the best olive oil from this mass. But a look at various tests helps to identify very good olive oil, which is also available on the German market and in our store. Mani Olive Oil Selection, for example, was named taste winner among 24 different Greek olive oils in the Gault&Millau Olive Oil Test 2024. But for a good olive oil, various factors are decisive, which should be in harmony. The olive variety, climate, care, time of harvest, pressing and soil conditions are decisive for the taste and quality of the olive oil.
One question we are often asked is whether Greek olive oil is better than Italian or Spanish olive oil. In this context, the additional question often arises; is Greek olive oil healthier?
Basically, olive oil (no matter where it comes from) is said to have many good qualities. Olive oil is rich in vitamin E and contains a large amount of monounsaturated fatty acids, which have a positive effect on cholesterol levels and can prevent cardiovascular diseases. At the same time, secondary plant substances have an antioxidant and anti-inflammatory effect. Secondary plant substances include polyphenols, for example. This is exactly what Greek olive oil is all about. The Koroneiki olive is the best-known and most commonly cultivated olive oil from Greece. Compared to other olive varieties, it has a very high polyphenol content. However, the harvesting, processing and storage of the olives are decisive for the polyphenol content in olive oil. The earlier the olives are harvested, i.e. the less ripe they are, the more polyphenols they contain.
But whether from Spain, Italy or Greece, every properly processed olive oil (especially organic olive oil) has health-promoting ingredients.
The Koroneiki olive (Koroneïki in Greek) is the most important oil olive in Greece (accounting for around 60-70%). The comparatively small fruit is originally an indigenous olive variety from the southern Peloponnese. The name - Koroneiki - is derived from the small town of Koroni in south-eastern Messinia. The most commonly cultivated olive oil in Greece extends over several growing areas, such as the entire Peloponnese, Crete (approx. 30 million olive trees [as of 2018]) and the Aegean regions such as Lesbos, Rhodes and the Cyclades islands.
Since this fruit enjoys great popularity, this olive is also cultivated in other countries such as Spain, Albania, France and Italy. This means that Koroneiki olive oil is also available from Spain, for example.
Koroneiki olive oil has an intense, fresh aroma (usually of wild herbs and/or citrus) and a balanced, mildly fruity, almond-like flavor. Depending on when it is harvested and where it is grown, this olive oil can deliver complex aroma nuances. For example, Koroneiki olive oil can sometimes have nuances of freshly cut grass, herbs, pome fruits, tomatoes and even artichokes. Compared to other olive varieties, it has a very high polyphenol content and consists of a large proportion of healthy oleic acids.
Koroneiki olive oil is also often found in so-called blended oils to improve the overall quality and taste of the olive oil.
