The most famous Greek olive for producing oil is the Koroneiki, which has been cultivated in the Peloponnese for nearly a thousand years. It’s also the most prolific olive cultivar in Greece; nearly 60% of all Greek olive oil production is Koroneiki. These olives are tiny in size and can produce extraordinary olive oil. Koroneiki olive trees flourish in the warm Mediterranean, yet are hearty enough to weather cold winter. When picked while green, the olive makes a zesty, aromatic oil with a complex aroma, often with hints of grass and notes of the vegetables that grow in the region.
At Gaea, we use the Koroneiki olive for many of our oils. The Olive Japan and Terraolivo award-winning Kalamata D.O.P extra-virgin olive oil, made with Koroneiki olives from the Kalamata region, is peppery with pungent notes of green olive and almond. Its big flavor makes it perfect for pairing with other bold foods—grilled meats and veggies, salads with feta cheese and olives, or antipasti.
Our Los Angeles International Olive Oil Competition and Olive Japan award-winning P.D.O. Sitia is made of Koroneiki variety from the most celebrated olive oil producing territories in the world in Crete. Although these two oils are made from the same cultivar, their flavor is totally distinct. Sitia is fruity and aromatic, and medium-bodied to Kalamata D.O.P’s punchy. It’s a gorgeous, harmonious oil, wonderful with grilled fish and lamb chops, or for dipping with bread or veggies.