Facts & Answers

The Koroneiki olive, small in size but mighty in character, is one of Cyprus’s most treasured olive varieties, famed for producing exceptional extra virgin olive oil. Thriving on sun-drenched groves and rugged hillsides, where the dry Mediterranean climate meets mineral-rich soils, these olives develop a flavour and aroma that are truly unforgettable.

The oil they yield is vibrant golden-green, intensely fragrant, and full-bodied, with fruity undertones and a delicate peppery kick that awakens the senses. To truly appreciate its complexity and health benefits, Koroneiki oil is best enjoyed raw — drizzled over crisp salads, paired with warm rustic bread, poured over roasted vegetables, or added at the last moment to soups, grains, and pasta to unlock its rich, layered flavour.

More than just taste, Koroneiki olive oil is rich in antioxidants and heart-healthy monounsaturated fats, supporting wellness with every drop. Its resilience, high oil content, and superior quality make it a cornerstone of Cypriot olive cultivation, reflecting centuries of artisanal care and the island’s unique, fertile environment.

Each bottle captures the essence of the Mediterranean, the sun on the groves, and the dedication of those who ensure the olives reach their full potential — creating an oil that is as nourishing as it is delicious. For everyday enjoyment, try a splash over fresh avocado toast, a drizzle on grilled fish, or a touch in homemade dips and dressings to bring the vibrant flavour of Cyprus straight to your table.