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Koroneiki Extra Virgin Olive Oil, 500ml
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Honest Toil ✹ Kyparissia, Greece

Koroneiki Extra Virgin Olive Oil, 500ml

Koroneiki Extra Virgin Olive Oil, 500ml

Fresh-cut grass on the nose and a peppery punch at the end - this unfiltered Koroneiki extra virgin olive oil is perfect for daily use: for cooking, dipping, and finishing. Sustainably made from olives grown on Honest Toil’s own groves and nearby family farms in southern Kyparissia, Messinia. Cold-pressed just hours after harvest in November, with ultra-low acidity and high polyphenol content.

16,95 €
16,95 €
33,90 € l
On Sale Sold Out
Price incl. VAT, plus shipping
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Product details

• Origin: Messinia, Greece
• Variety: Koroneiki
• Process: Cold extraction, unfiltered
• Harvest: November 2024
• Notes: Green fruit and grass
• Acidity: ~0.25%
• Polyphenol count: ~540mg/kg

Ingredients

Single-variety, unfiltered extra virgin olive oil made from 100% Koroneiki olives from Messinia, Greece.

Nutritional values

Nutritional values per 100g:
Energy: 3386kJ / 824kcal;
Fat: 92g, of which saturated fatty acids: 13g;
Carbohydrates: 0g, of which sugar: 0g;
Protein: 0g;
Salt: 0g.

Storage

Store in a cool place away from light and heat. This extra virgin olive oil is unfiltered – shake before use.

Expiry date

Expiry date of the current batch: 11.11.2027.

Shipping

Orders within Germany

We ship exclusively within Germany with DHL GoGreen. Shipping costs start at €6.95 and are based on the total weight of your order. Shipping is free for orders of €59 or more. Delivery time: 2–4 business days.

Shipping outside Germany is currently not available.

Distributor

Honest Toil Olive Oil
Stasio
Kyparissia 24500
Greece

Own grown
Made in season
Local ingredients
View full details

The story behind Honest Toil

What started in 2009 as a small family harvest on the sunlit Peloponnesian coast has grown into one of Europe’s most loved small-batch olive oils. Founded by Tom and Juli, Honest Toil stays true to one mission: making outstanding olive oil accessible, without ever compromising on values.

They work with their own grove as well as neighboring micro-farmers in southern Kyparissia, most tending fewer than a hundred trees. This resilient network keeps traditions alive and ensures fair pay for every farmer.

Harvest begins early in November. Koroneiki olives are hand-picked and pressed the very same day in...

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