Cultivar Koroneiki

CULTIVAR KORONEIKI

MAIN PLACE OF CULTIVATION: Greece/Peloponnese Region.

AROMAS: Fresh, clean herbaceous scents enriched with a delicate floral bouquet.

FLAVOR: Fruity and delicate, with a smooth, velvety texture. The initial sweetness gives way to bitter and spicy notes. On the palate, it recalls celery, artichoke, and a hint of green almond.

TYPICAL AROMAGRAM:

CONSERVATION: Away from light or heat sources. Seal tightly the container after each use.

USE IN THE KITCHEN: Versatile, ideal for both raw and cooked preparations. Perfect raw on dishes such as fresh or grilled fish, steamed vegetables, white meats, and creamy legume-based soups.

AGRONOMIC CHARACTERISTICS:
The Koroneiki olive tree is known for its many
valuable peculiarities, such as high drought resistance, open canopy structure, low vigor,
early bearing, and strong resistance to leaf spot. These qualities make it ideal for high-
density and super-intensive cultivation, while also ensuring a very high-quality olive oil with
extremely low acidity.