GREECE · EXTRA VIRGIN · KORONEIKI · CRETE · PELOPONNESE
Discover the finest Extra Virgin olive oils from Greece
Greece and olive oil have been inseparably connected for thousands of years. Olive oil is not a luxury product reserved for special dishes, but an essential part of everyday life. From salads and feta to fish, vegetables, legumes and bread: good Extra Virgin olive oil lies at the heart of Greek cuisine.
ANCIENT CULTURE · MODERN TOP QUALITY
Tradition and modern olive oil production go hand in hand in Greece
Olive groves are often cared for by the same families for generations. The best producers now combine that knowledge with early harvesting, rapid processing, modern mills and careful storage. This has helped Greek olive oil make an enormous leap in quality on the international stage.
TYPICALLY GREEK
Koroneiki · Mediterranean herbs · green aromas · fruitiness · bitterness · peppery finish · strong regional identity
MORE THAN JUST A PRODUCT
The olive tree is part of the history of Greece
Greece is home to one of the oldest olive cultures in the Mediterranean. The olive tree already played an important role in classical antiquity and symbolised peace, prosperity and victory, among other things.
Olive oil is still deeply woven into everyday Greek life. In many Greek households it is used generously during cooking, rather than only as a dressing or finishing oil.
IN GREEK CUISINE
SaladsFetaFishLegumesVegetablesBreadLamb
THE QUEEN OF GREEK OLIVES
Koroneiki: small in size, big in character
Koroneiki is the best-known Greek olive for olive oil production. The fruit is small, but it can produce remarkably aromatic and characterful Extra Virgin olive oils. Styles range from mild and elegant everyday oils to very early harvest oils with pronounced bitterness and a peppery finish.
Typical aromas include freshly cut grass, green herbs, apple, green almond, artichoke, green banana and sometimes tomato leaf or citrus.
Everything about Koroneiki → MORE THAN JUST KORONEIKI
Greece has dozens of local olive varieties
Koroneiki dominates much of the premium Greek olive oil we encounter in Northern Europe, but Greek olive culture is far more diverse. Different islands and regions are home to completely different local cultivars.
FRESH · GREEN · PEPPERY
Koroneiki
The most famous Greek oil olive. From elegant and fruity to intensely green, bitter and peppery.
AROMATIC · HERBAL
Athinolia
A traditional variety grown in areas including Laconia. It can produce elegant yet aromatic olive oils with green and herbal notes.
TRADITIONAL · COMPLEX
Tsounati
An old Greek cultivar found on Crete and elsewhere. Depending on ripeness and production method, the oil can be remarkably rich and complex.
LESBOS · REGIONAL
Kolovi
An important variety from Lesbos that shows just how closely Greek olive oil can be connected to a particular island and terroir.
A JOURNEY THROUGH GREECE
Four important regions for Greek olive oil
As in Spain and Italy, climate, soil, altitude, olive variety and local tradition all influence the final character of the oil.
THE OLIVE ISLAND
Crete
One of Greece's most famous olive-growing regions. Koroneiki dominates and produces both mild, fruity oils and very early harvested, intensely green and peppery premium oils.
SOUTHERN GREECE
Peloponnese
A large and highly diverse production area. Messenia is internationally famous for Kalamata, while Koroneiki is widely used for high-quality olive oil.
WESTERN PELOPONNESE
Ilia & Olympia
The region around historic Olympia combines fertile hills with the influence of the Ionian Sea. This is where Oliorama produces its Koroneiki olive oils. :contentReference[oaicite:1]{index=1}
ISLANDS & THE NORTH
Lesbos, Chalkidiki & other regions
Greece is far more diverse than just Crete and Kalamata. Lesbos, Laconia, Chalkidiki and many other islands and regions have their own olive varieties and traditions.
KALAMATA OR KORONEIKI?
A famous name does not automatically mean the same olive
Kalamata is known worldwide for its dark table olives and for the Greek region surrounding the city of Kalamata. However, much of the olive oil from Messenia is made from Koroneiki.
When you see Kalamata on a bottle, it is therefore important to distinguish between geographical origin and olive variety. They are two different things.
POLYPHENOLS
Why some Greek olive oils taste so powerful
Early-harvest Koroneiki can be particularly rich in natural phenolic compounds. These contribute to bitterness, pepperiness and the oxidative stability of the oil. However, the level is not determined by olive variety alone: harvest time, climate, irrigation, processing and storage also play an important role.
MORE IS NOT ALWAYS TASTIER
A very polyphenol-rich olive oil can be distinctly bitter and peppery. Wonderful for enthusiasts, but with a delicate dish a milder Koroneiki may actually be the better choice.
Everything about polyphenols → WHAT DOES GREEK OLIVE OIL TASTE LIKE?
From mild and fruity to intensely green and peppery
FRESH & GREEN
Fresh grass, green herbs, olive leaf, artichoke and sometimes tomato leaf.
FRUITY
Green apple, green banana, citrus and delicate fruity notes.
NUTTY
Green almond and sometimes softer notes of ripe almond.
BITTER & PEPPERY
Especially in early-harvest oils, pronounced bitterness and a characteristic peppery sensation in the throat can be present.
WHICH GREEK OLIVE OIL SUITS YOUR DISH?
Choose according to flavour intensity
A mild Koroneiki and a very early, polyphenol-rich Koroneiki can be made from the same olive variety and still taste completely different. The dish determines which style works best.
MILD & FRUITY
Greek salad, cucumber, feta, fish, tzatziki, mild cheese and delicate vegetables.
GREEN & HERBAL
Hummus, legumes, roasted vegetables, grilled fish and rustic bread.
INTENSE & PEPPERY
Lamb, stews, grilled meat, robust salads, mature cheese and full-flavoured vegetables.
IN THE HOT KITCHEN
Greek Extra Virgin olive oil is not just for salad and feta
A good Extra Virgin olive oil is excellent for frying, roasting, oven dishes, sauces and slowly cooked vegetables. In traditional Greek cuisine, olive oil is used generously throughout the cooking process.
ALSO FOR FRYING?
Yes. Good Extra Virgin olive oil is suitable for normal hot preparations. For everyday frying, choose a quality olive oil that is also affordable enough to use generously.
Everything about cooking with Extra Virgin → HOW DO YOU RECOGNISE GOOD GREEK OLIVE OIL?
Look beyond a Greek flag or a picture of the Mediterranean
The words “Greek olive oil” alone say little about quality. With a good Extra Virgin olive oil, we want to know who the producer is, where the olives come from, which olive variety was used and which harvest the oil comes from.
Extra VirginLatest harvestKnown producerKnown regionKnown olive varietyFresh aromaProtective packagingAnalysis values
AFTER THE HARVEST
Packaging and storage also determine quality
Even a fantastic olive oil can deteriorate through exposure to light, heat and oxygen. Dark glass, tins and other protective packaging help preserve fresh aromas and flavour for longer.
OUR SELECTION
Why choose Greek olive oil from De Olijfolie Shop?
We select Greek olive oils for flavour, freshness, origin and quality. A beautiful package or medal alone is not enough: we want to know what is actually inside the bottle.
Our selection therefore ranges from mild, affordable Koroneiki for everyday use to organic early harvest oils and intensely green olive oils with very high polyphenol levels.
READY TO DISCOVER?
Explore our complete Extra Virgin olive oil collection
Use the filters for country, olive variety, organic certification, brand and flavour to quickly find an olive oil that suits you.
View Extra Virgin olive oil → THREE GREEK FAVOURITES
Three Koroneiki olive oils, three completely different styles
From mild and approachable for everyday use to organic, very early harvested and exceptionally polyphenol-rich: these three oils show just how much variety one olive cultivar can offer.
VASSILAKIS ESTATE · CRETE · KORONEIKI
Vassilakis Charisma
An elegant Extra Virgin olive oil made from 100% Koroneiki from Crete. Fruity and refined with notes of green apple, almond and soft herbs. Versatile and beautifully protected from light in a tin. :contentReference[oaicite:2]{index=2}
View Vassilakis Charisma → KAVALARIA · CRETE · ORGANIC · KORONEIKI
Kavalaria Estate Organic
834 mg/kg polyphenols
Organic, very early harvested Koroneiki from Crete. Complex and powerful with notes of grass, artichoke, green almond and a distinctly peppery finish. The current product information lists 834 mg/kg polyphenols. :contentReference[oaicite:3]{index=3}
View Kavalaria Estate → OLIORAMA · ILIA · KORONEIKI
Daily Treasure
A mild and balanced Koroneiki from Ilia. Fresh, elegant and approachable for everyday use on salads, fish and vegetables, while also being excellent for cooking. :contentReference[oaicite:4]{index=4}
View Daily Treasure → READ MORE IN THE OLIJFOLIE ACADEMIE
FREQUENTLY ASKED QUESTIONS
About Greek olive oil
What is the best-known Greek olive variety?
Koroneiki is the best-known Greek olive variety for olive oil production. It produces aromatic Extra Virgin olive oils with fresh green aromas, bitterness and often a peppery finish.
Is all Greek olive oil made from Koroneiki?
No. Koroneiki is extremely important, but Greece has dozens of local cultivars, including Athinolia, Tsounati and Kolovi.
What is the difference between Kalamata and Koroneiki?
Kalamata is best known as the name of a region and the famous dark table olive. Koroneiki, on the other hand, is widely used to produce Greek olive oil.
What does Greek olive oil taste like?
Styles range from mild, fresh and fruity to intensely green, bitter and peppery. Common aromas include grass, herbs, apple, green banana, almond and sometimes tomato leaf.
Does Greek olive oil contain a lot of polyphenols?
Some early-harvest Koroneiki olive oils can be very rich in polyphenols. The actual level also depends on climate, harvest time, processing, irrigation and storage.
Are more polyphenols always better?
Not automatically. A highly polyphenol-rich oil can be very powerful, bitter and peppery. For some dishes or personal preferences, a milder olive oil may be a better choice.
Can I cook with Greek Extra Virgin olive oil?
Yes. Good Extra Virgin olive oil is perfectly suitable for normal hot preparations, including frying, roasting and oven dishes.
Which Greek olive oil works well with Greek salad?
A fresh and fruity Koroneiki is excellent with tomato, cucumber, feta and oregano. For more intensity, choose an earlier-harvest, greener Koroneiki.
Is olive oil from Crete always powerful?
No. Crete produces both mild and elegant Koroneiki and very early harvested, intensely green and peppery oils. Harvest time and producer make a major difference.
How should I store Greek olive oil?
Store the oil in a dark place, away from excessive heat and tightly closed. Avoid direct sunlight and do not leave the bottle or tin permanently next to the hob.
TASTE GREECE
From mild everyday Koroneiki to intensely green early harvest oils
Greek Extra Virgin olive oil has far more faces than many people realise. Discover fresh, fruity, mild and intensely peppery olive oils from producers who show just how special Greek olive oil culture can be.
Discover our premium Greek olive oils → 
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