Koroneiki Olives are prized in Greece for bold taste and low acidity. Ancient trees bear this amazing fruit. The systematic cultivation of olives trees is said to have begun on the island of Crete in Neolithic times.

The olive plays a huge role in Greek life.

Greek farmers harvest about 13 percent of the world’s olive supply, and we pride themselves in being one of the top three olive oil producing countries in the world.  Sophocles called the olive tree “The tree that feeds the children.” The life of an olive tree can be as much as 600 years. There as many as 120 million olive trees in Greece today.

The most prized of all is the koreneiki olive. These are Chef Pano olives.

The koroneiki olive produces olive oil with some of the highest polyphenol content possible, which means it boasts powerful health benefits and uses. Polyphenols are natural antioxidants that have been credited with reducing the risk of heart disease and cancer, among many other diseases. Free radical damage is drastically reduced with the presence of polyphenols, as they protect the human body. Koroneiki olive oil has a prolonged shelf life compared to typical olive oils due to the incredibly elevated polyphenol content. Koroneiki olive oil also boasts low free fatty acids (FFA) which is a highly-prized characteristic.

I have sourced what I consider these best of the best olives exclusively for Kyma, and I hope to have adequate supply to offer them to you as another Chef Pano curated and imported product soon.