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An intensely green and complex organic extra virgin olive oil made from 100% Koroneiki. Grass, artichoke, green almond and fresh herbs define its aromatic character. The bitterness is pronounced yet elegant, followed by a firm, fresh pungency.
Kavalaria Estate BIO is an oil for lovers of distinctly green extra virgin olive oil. The olives are harvested extra early, when Koroneiki still contains relatively little oil but can deliver particularly high levels of aroma, bitterness and natural phenols. The result is an oil that immediately tastes fresh and vibrant.
Grass, artichoke, green almond and herbaceous notes come through clearly in both aroma and flavour. The oil has definite bitterness and pungency, but its intense fruitiness keeps everything beautifully balanced. This is not a neutral oil, but an extra virgin olive oil that deliberately adds character to a dish.
The combination of organic cultivation, early harvesting and the pronounced Koroneiki character makes Kavalaria Estate particularly interesting for those who value both flavour and composition.
Koroneiki is Greece’s best-known olive variety and plays a leading role on Crete. The olives are small, but they can produce an oil with distinctly green aromas, great freshness and a characteristic peppery finish.
With an early harvest, its greener qualities come especially to the fore: grass, herbs, green almond and artichoke. These notes are clearly recognisable in Kavalaria Estate BIO.
Kavalaria Estate comes from traditional olive groves on the slopes of the Psiloritis mountains in Crete. The combination of altitude, Mediterranean sunshine, dry conditions and cool nights gives the Koroneiki grown here a particularly distinctive character.
Organic cultivation and early harvesting focus on quality rather than maximum yield. The olives are picked early in the season, while they are still green and intensely aromatic.
The Koroneiki olives for Kavalaria Estate BIO are picked very early in the harvest season, around the beginning of October. At that stage, oil yield is still relatively low, but the aromatic and green character is especially pronounced.
The olives are processed quickly to preserve freshness and quality as well as possible. The current batch has a free acidity of just 0.18%, well below the legal maximum for extra virgin olive oil.
Read more about Koroneiki, polyphenols and why an early harvest has such a major influence on the flavour and composition of extra virgin olive oil.
| Country of origin | Greece |
| Content | 500ml |
| Olive Oil Acidity – Purity Meter – Max. 0.8% for Extra Virgin | 0,18% |
| Peroxide (mEq O₂/kg) – Freshness – Max. 20.0 for Extra Virgin | 3,6 |
| Polyphenols (mg/kg) – Antioxidants – EU health claim ≥250 | 834 mg/kg |