Koroneiki The Royal Olive Flavour

ROYAL OLIVES
King Nestor son of Nelios, was one of the Achaean chieftains who, according to the Iliad, went with his fleet of 90 black ships to Troy to get Menelaus' wife Helen back from Paris, and was one of the few to return safely. He is described by Homer as wise, eloquent and a peacemaker, and is said to have lived to over a hundred.


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.


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

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, insecticides, nor pesticides”.

We are not interested in the quantity of olive oil we produce, but only in the quality. This is why our oil considered as one of the best olive oils in the world

 

LAND OF KINGS

The harvest

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!


Flavour

The 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.

All of oil is labelled with its exact harvest and press date to ensure freshness.
 

The Process

Harvest occurs just before the olives ripen and change colour, usually in 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 50 kg bags of olives are brought together and numbered to identify the producer.
 

At 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 screen 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.


No Blending

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 store it always 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.


PREMIUM EXTRA VIRGIN

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. oil in small batches.


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 Virgindesignates 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.
 

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.


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.


The Mediterranean Diet

In the early 60s, be 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.

Address

Nestor Olive Oil co-op
Navarino - Pylos - Gialova               Peleponnessos Greece    




Contact 

Email: info@nestoroliveoil.com   
Telefoon +31 652 750 672