Reach into your meze bowl and eat a Kalamata olive. Koroneiki is one of the most prized olive trees in both Australia and California, countries which do not have native olive trees. There are over 400 varieties of olives in existence today. 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. The level of 0.8 percent FFA set by the IOC and other regulatory bodies for the extra virgin grade is far too high to guarantee good oil: excellent extra virgin oil frequently has an FFA of 0.2 percent or lower, and anything over 0.5 percent is likely to be inferior.”, Find Our Olive Oil in These Brick & Mortar Stores. 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. Koroneiki olive oil production is sometimes considered more difficult to process than other olives due to the petite size of the koroneiki. 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. The variety is Koroneiki, a modest tree that produces very small olives that are harvested green and transformed into a lively, pungent oil. Read more about it here. The olives are plump and succulent; the olive oil glitters golden-green in the sunshine…. 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. The Olive Connection’s only and prized ingredient is our Koroneiki-variety olive. FFA measures the percentage by weight of the free oleic acid (see Fatty acids, Oleic acid) contained in a sample of olive oil. The level of 0.8 percent FFA set by the IOC and other regulatory bodies for the extra virgin grade is far too high to guarantee good oil: excellent extra virgin oil frequently has an FFA of 0.2 percent or lower, and anything over 0.5 percent is likely to be inferior.”. Our top quality olives are harvested by hand from November to January and are first cold pressed in the traditional way. 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. The fruitful koroneiki tree has flourished in this microclimate for more than 3,000 years. Please note that our “ AI Consumer Report ” trademark is neither part of nor related to the “ Consumer Reports ” trademark belonging to Consumer Reports, Inc. with federal registration number 0672849, 2465186, 5064394, 5751644. Koroneiki olive oil has a prolonged shelf life compared to typical olive oils due to the incredibly elevated polyphenol content. The harvest from individual trees is humble which explains the hillsides bursting with trees. 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. Sign up for our newsletter and be the first to know about coupons and special promotions. Kalamata is a region of Greece located in Messinia on the Peloponnese and is well-known for producing traditional snacking olives which are purple, almond-shaped, and plump. Needless to say, the Greeks know a thing or two about olive oil. 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. Stamatopoulos & Sons certified extra virgin olive oil from Greece is mono-varietal which means it is crafted from one type from olive. 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. 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. Free radical damage is drastically reduced with the presence of polyphenols, as they protect the human body. I like to rate the pungency of our extra virgin olive oils by how many times people cough when they swallow the oil during a tasting. 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 Koroneiki Olive packs a deliciously robust flavor, and finishes with a pleasant, peppery zing in the throat. 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. 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. Have you ever considered whether the olives we eat are the same olives used to create olive oil? Why Koroneiki-Variety Olives Are Different. This sun-drenched Mediterranean area is home to endless fields of Kalamon trees with their enormous leaves and wine-coloured olives. In a quaint, azure and white restaurant, the waiter loads the table with delectable mezethes; you are overwhelmed by heavenly aromas unique to Greece. Kalamata is a region of Greece located in Messinia on the Peloponnese and is well-known for producing traditional snacking olives which are purple, almond-shaped, and plump. As a result, the olive oil produced from Koroneiki olives has a very fruity, mild and balanced flavor. Stamatopoulos & Sons extra virgin monovarietal koroneiki olive oil also comes in an organic variety, certified by Bio Hellas. Once these green gems are picked, they are pressed within twenty-four hours to produce the purity and magic of Koroneiki olive oil. Moreover, koroneiki olives are tricky to harvest because they are smaller than other varieties. On the west side of Kalamata. Koroneiki olive oil also boasts low free fatty acids (FFA) which is a highly-prized characteristic. Some olives are grown to be eaten while others are solely produced for their oil. 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. Interestingly, there is no green variety of Kalamata: they are harvested (often as late as December) only when ripe and always by hand. The leaves of the koroneiki tree have two tones: light and dark green, while the olives vary from light green to dark purple. (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.) FFA measures the percentage by weight of the free oleic acid (see Fatty acids, Oleic acid) contained in a sample of olive oil. Like so many things in modern society, the Greek Koroneiki olive originated in Greece before it swept the world. 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. No, not always! Kalamata olive oil is produced from the small fresh, green “Koroneiki” olives with thick skin and flesh ration which contributes to the aroma, high antioxidant content and green color. 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. Since it is such a small olive compared to other olives, it takes many more olives to create the same amount of olive oil. Some koroneiki trees have both green and purple olives. ← Previous Post 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. Polyphenols are natural antioxidants that have been credited with reducing the risk of heart disease and cancer, among many other diseases. 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. 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. Our olive groves are located in Messinia, in the Peloponnese region of Greece (near Kalamata). You will be struck by its rich, purple hue; delicious, succulent flesh; distinctive lack of acidity; and delicate, tantalising flavour.