Koroneiki

Koroneiki is a Greek variety of olive tree ( Olea europaea ) originating in the Peloponnese region. It is highly regarded for its small fruit size, high oil yield, and superior oil quality, often described as fruity and pungent.

Koroneiki olives are relatively small, typically weighing between 1 and 1.5 grams. Despite their size, they are prized for their high oil content, which can range from 27% to 30% by weight. This high oil yield makes Koroneiki a commercially valuable variety for olive oil production.

The tree itself is vigorous and adaptable to various environmental conditions, including drought and poor soil. However, it is susceptible to certain pests and diseases, requiring careful management practices. Due to its compact size and high productivity, Koroneiki is also popular for high-density olive orchards.

Koroneiki olive oil is known for its intense flavor profile, characterized by notes of green fruit, grass, and pepper. It is often used in salads, dips, and as a finishing oil to enhance the flavor of various dishes. The oil is also rich in antioxidants, contributing to its health benefits.

Beyond olive oil production, Koroneiki olives are sometimes cured and eaten as table olives, although this is less common than their use for oil. The variety's popularity has led to its cultivation in various parts of the world, including California, Australia, and other Mediterranean countries.