our brochure - The Olive Majesty

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KORONEIKI
THE ROYAL TREE
Many Koroneiki olive trees in the groves of Messinia are said to be
hundreds of years old, while an age of 2,000 years is claimed for a
number of individual trees in some cases, this has been scientifically
verified. Extra Virgin Olive Oil of Koroneiki trees has been ranked
as the world's first olive quality. Koroneiki olive oil gives fine,
excellent aroma and gourmet flavour.
History
The presence of the olive has been widely noted throughout
prehistoric times. Professors of history and archaeology, with
research still in progress, have presented olive tree fossils found
on Greek soil which have an impressive age of 5000-6000 years,
while samples of olive pollen found in the western Peloponnese have
been accurately estimated to date back 2000 years. The olive tree
and its fruit have never abandoned Greece since then. Furthermore,
during classical times, the beautiful legend of the competition
between Athena and Poseidon ends with the proclamation of the
olive tree as the sacred tree of the city of Athens. The great
significance of the olive tree continues throughout the archaic period
of Greek history, but also throughout the Roman period.
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GREEK CULTURE:
“BAPTIZED” IN OIL
The olive and olive oil has been consistently present throughout
the years, a part of Greek private and collective life: religion,
art, social and political events, sports, physics and gastronomy.
The exuberant presence of olive oil trees and their fruits are
encountered in all aspects of everyday life in Greece.
Thus, from the golden leaves in the shape of an olive branch that
were found buried in a Minoan tomb, and the aromatic olive oil
production workshops found in the wider region around the palaces
of King Nestor of Pylos, to the orthodox vigil candle that burns olive
oil in Greek households today, the olive tree and its oil are ever
present. The Orthodox religion closely connects two of its seven
mysteries (sacraments) to oil, the Baptism and the Extreme unction,
whilst Anointing Oil is made with olive oil.
KORONEIKI olive trees are perennial and they produce the best
olive oil. As years went by, the olive trees grew in the most natural
way and with much loving care, special attention, pruning, weeding
and hoeing. We are proud of our olive trees, because our basic
principle is “Never use chemicals”. We are not interested in the
quantity of olive oil we produce, but only in the quality. This is why
our oil is considered as one of the best olive oils in the world.
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THE MEDITERRANEAN DIET
In the early 60s, the World Health Organization started up a study
of eating habits of people from different countries. It took 30 years
and involved about 13,000 people aged 40-59 years. The results
show that people living in Mediterranean countries, mainly in
Greece, show the lowest mortality rates from cancer and coronary
heart disease, and had an impressive higher average life than
residents of other countries. Scientists trying to discover the secret,
led to the conclusion that the particular and natural way of life
(work in rural areas, increased physical activity), but the simple and
frugal diet with specific olive oils, which became known as the
Mediterranean diet was the cause of the phenomenon.
A major survey of the Medical School of Athens and the University
School of Public Health at Harvard, confirms that the Mediterranean
diet prolongs life and protects against heart disease and cancer.
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THE HARVEST OF
THE OLIVE MAJESTY
Our olive oil is exclusively harvested from the Koroneiki trees.
The Koroneiki trees, only found in the Greek Region of Messinia,
bask in the long, sunny summer days where the ageless olive trees
store the sun's energy in their olives as oil.
Every early fall as our olives have ripen, we harvest and extract
their oil using exclusively the cold press process.
This ensures that our oil retains all of the essential antioxidants,
polyphenols and micronutrients that are the reason olive oil has
nurtured the body and soul throughout humanity.
Unadulterated and never blended, unfiltered, from tree to bottle
our exclusive process ensures that what you receive is only olive oil
in its purest form and flavour!
Harvesting to obtain a Royal Flavour Difference.
As a group of families working together since decades, we control
the oil from our trees all the way to you.
Olives are handpicked and cold pressed immediately in the
traditional local mill. As a result our oil is of the lowest possible
acidity, without chemical additives or any kind of further processing
involved. Packaging into our bottles is taking place in the utmost
strict conditions of hygiene. The harvested olives are pressed within
24 hours of picking.
Every bottle is labelled with its exact harvest and press date to
ensure freshness.
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Original Royal Flavour means ‘No Blending with other oils’!
Single varietal oil from the Koroneiki olive. Never blended with
other oils. Processed without heat or chemicals and unfiltered,
our oil retains all of the natural polyphenols and anti-oxidants.
The acidity is clearly stated. High quality oils should always be
below 0.08 % — we are 0.03%. Our bottles protect the oil from
direct light. We suggest you always store it away from direct heat
as well. Our bottles come with a re-sealable cap to keep air out
in between uses. It also prevents oxidization and rancidity.
The Olive Majesty Process
Harvest occurs just before the olives ripen and change colour,
usually starting end of October until December, when the acidity is
low and the fruit is at its peak. The olives must be handled carefully
and are handpicked to ensure the fruit and trees are not damaged.
Handpicking is very labour intensive but is essential for the highest
quality oil. Family and friends gather to share the effort. Nets are
placed under tree to gather all olives as they fall off. Many
branches with olives on them are pruned off to ensure even
production year-to-year. These branches are then taken to
a machine to gently beat the olives off of the branch to prevent
excessive bruising. Olives on the tree are literally beaten off of the
tree and allowed to fall on the nets below. Within 24 hours of this
process, the olives are carefully gathered and brought to our local
mill. Extraction must occur immediately after the harvest to avoid
any chemical changes from taking place. This process is closely
monitored, a critical step in producing a premium grade extra virgin
olive oil. At the “press” the 50kg bags of olives are brought together
and numbered to identify the producer.
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-13At the Mill
Separating the Good Stuff from the Bad Stuff. Olives are poured
into the hopper and sent up the belt to the blower to separate any
twigs or leaves. After this separation they get a rinse in clean cold
water to remove dirt and they pass through one final rinse to catch
any other debris that remain. The olives are sent through a double
hammer mill to be quickly crushed. At this point the wonderful smell
of the highest quality oil fills the entire building. A horizontal
centrifuge separates the oil from the water and the solids without
adding heat or water to keep all of the antioxidants intact.
The vibrant green highest quality unfiltered extra virgin olive oil
then flows out less than 45 minutes from the start. The olive oil is
ready for immediate consumption.
Quality Standards: Premium Extra Virgin
Our Koroneiki variety contains a high level of polyphenols and
natural antioxidants, which resist aging, and helps to keep the oil
from going rancid. It is best to buy what you would consume within
three to six months of opening, when it is at its peak flavour. The oil
won’t turn rancid after this time, but its scent and fresh flavour will
slowly fade, due to oxidation. Unfiltered extra virgin olive oil will
retain its quality and flavour two years after harvest, if stored
properly. Do not shake your bottle before pouring, and make sure
it is always tightly sealed.
Unfiltered
Another factor that contributes to our outstanding quality is that it
is completely unfiltered; it is truly olive oil in its natural state. This
unfiltered, natural oil is what the Greeks have used in their everyday
lives since ancient times. Olive oil connoisseurs and chefs believe
unfiltered olive oil is superior to others due to its rich flavour and
higher level of nutrients found in the olive fruit. Filtration diminishes
some of the oil’s taste and health benefits. If sediment (harmless olive
pulp) is found in the bottle, avoid shaking bottle before pouring.
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What does Premium Extra Virgin mean?
Extra virgin is the highest grade of olive oil, simply “the best.”
Superior taste, colour, and aroma. Premium Extra Virgin designates
oil that has an acidity level of under 0.5%. Our olive oil is tested at
harvest and has been consistently between 0,3% and 0,5% acidity.
It is retested periodically to ensure that premium standards are
maintained. The acidity level also is a good indicator of the care
and attention to detail of the harvest and extraction process. Acidity
in the olive starts to rise as soon as it is picked. This explains why the
olives must not be allowed to sit, but brought to the mill without
delay. Low acidity extends the shelf life, and maintains a higher
level of quality. The oil’s peroxide level is another quality test used
to check the levels of oxygen in the oil. When olive oil comes in
contact with air, it starts to oxidize and deteriorate. Premium Extra
virgin olive oil must have a peroxide level of less than 20. We meet
this standard.
In order to be labelled “extra virgin” in Europe, olive oil must meet
IOOC (International Olive Oil Council) standards. In addition to
chemical testing, oil must meet the approval of a taster’s panel and
judged to have “perfect aroma and taste.” If it does not meet the
criteria, it cannot be sold as extra virgin.
Our local mill in Chora, Messinia, adheres to the IOOC standards.
Trained technicians taste the olive oil and perform standardized
chemical tests following each production. They determine whether
our olive oil is extra virgin and considered perfect in flavour, aroma,
and without defects. This is documented with a certified report.
250ml
500ml
5L
Exceptional Aroma
This olive oil is robust and spicy. The aroma is mostly described as
grass, artichoke and green tea with a hint of herbs, accompanied by
some ripe fruit described as floral with a hint of buttery.