Portuguese Koroneiki Extra Virgin Olive Oil

✓ UP Certified Ultra Premium — What does this mean?

Portuguese Koroneiki Extra Virgin Olive Oil

A medium-intensity, ultra-premium single varietal EVOO cold-pressed in October 2026 from Koroneiki olives by SAOV, our partner producer in Portugal. Koroneiki is Greece's most celebrated olive variety, prized for small, flavorful fruit and aromatic oils.

Olive Variety & Origin — Single varietal Koroneiki olives, Portugal. Northern Hemisphere harvest, October 2026. Produced by SAOV using high-vacuum malaxation, which removes oxygen during the processing stage where oil spends the most time and is most prone to oxidation, preserving the phenolic content, overall chemistry, and flavor while reducing other oxidation markers.

Flavor Profile — Extremely aromatic with a tropical nose and a creamy mouthfeel. The finish is spicy, with lingering notes of green banana.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 392 ppm. DAG freshness score: 96.47. Oleic Acid: 74.30%. Squalene: 6,600 ppm. FFA: 0.11%. Peroxide: 4.7. PPP: 0.9. A-Tocopherols: 463. (Measured at time of crush.)

Taste Panel — Fruitiness 4.6 · Bitterness 4.3 · Pungency 4.8.

Available Sizes — 200 mL · 375 mL · 750 mL

Storage — Store in a cool, dark place away from heat and sunlight. Best consumed within 18 months of the October 2026 crush date. Smoke Point: 419°F.

Type — Single varietal extra virgin olive oil (EVOO) — Portuguese Koroneiki

At 392 ppm, Portuguese Koroneiki's biophenol count sits well above the 250 ppm mark associated with significant clinical antioxidant activity, and its 96.47 DAG score confirms the oil is exceptionally fresh from harvest to bottle.

Heart health — Biophenols at this concentration, including oleocanthal and oleacein, are associated with supporting healthy cholesterol levels and contributing to the cardiovascular benefits central to the Mediterranean diet. Its oleic acid content (74.30%) adds the heart-healthy monounsaturated fats EVOO is known for.

Antioxidant-rich — Biophenols such as hydroxytyrosol and tyrosol are among the most studied dietary antioxidants, helping protect cells from oxidative damage. At 392 ppm this oil delivers them at a level well above typical grocery-store EVOO.

Anti-inflammatory — Oleocanthal, the compound responsible for the peppery, throat-catching sensation in fresh EVOO, has a documented anti-inflammatory action similar to ibuprofen at a molecular level. The spicy finish of this oil is its sensory signal.

Why Portuguese Koroneiki stands out:

• 392 ppm in context — grocery store EVOO typically tests 50–150 ppm biophenols; this oil is more than double that range
• 392 ppm within the collection — in the upper-middle of Redstone's range, above Portuguese Miller's Reserve (368 ppm) and Italian Coratina (383.7 ppm), and below Peruvian Barnea (412.5 ppm) and Portuguese Arbequina (436 ppm)
• High-vacuum malaxation — SAOV removes oxygen during malaxation, the stage where oil is most prone to oxidation, preserving biophenols and flavor
• DAG score 96.47 — one of the highest freshness scores in the collection
• High vitamin E — 463 A-tocopherols at the time of crush
• UP Certified standard — independent verification requiring chemistry, freshness, and sensory standards beyond basic extra virgin classification

100% pure, single varietal, cold-pressed EVOO. No blending, no additives, no refinement.

Olive Oil Nutrition Facts – Per Serving

See Extra Virgin Olive Oil Nutrition Chart

Serving Size: 14.175g (1 tablespoon) | Servings Per Container: 25

Calories: 120

Total Fat 14g — 18% Daily Value
Saturated Fat 2g — 10% Daily Value
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g

Cholesterol 0mg — 0% Daily Value
Sodium 0mg — 0% Daily Value
Total Carbohydrate 0g — 0% Daily Value
Dietary Fiber 0g — 0%
Total Sugars 0g
Includes 0g Added Sugars — 0%
Protein 0g — 0% Daily Value

Vitamin D 0mcg — 0%
Calcium 0mg — 0%
Iron 0mg — 0%
Potassium 0mg — 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Why Our Olive Oil Fat Profile Matters for Your Health

With 120 calories per tablespoon, our olive oil delivers 14g of total fat — predominantly 10g of heart-healthy monounsaturated fat (MUFAs), the type associated with cardiovascular wellness and the foundation of the Mediterranean diet. It contains zero cholesterol, zero sodium, zero carbohydrates, and zero sugars, making it an ideal choice for keto, paleo, low-sodium, and heart-healthy lifestyles.

Learn More About Olive Oil Quality & Nutrition

Olive Oil Over View

USDA Olive Oil Grades & Quality Standards – Official U.S. Government Guide.

Ultra-Premium Extra Virgin Olive Oil Production Requirements – UP Standard

On the palate

Portuguese Koroneiki is extremely aromatic, opening with a tropical nose. On the palate it is creamy and rounded, and the finish turns spicy, with notes of green banana lingering long after. With a taste panel of 4.6 fruitiness, 4.3 bitterness, and 4.8 pungency, it is a lively Medium EVOO with real presence.

What it pairs with

• Proteins — Grilled shrimp, seared scallops, white fish, roast chicken, pork tenderloin
• Vegetables — Roasted sweet potatoes, grilled corn, avocado, asparagus, roasted cauliflower
• Fruit & salads — Mango or pineapple salsa, citrus salads, melon, grilled peaches
• Carbs — Grain bowls, rice, crusty bread, simple pastas
• Dairy — Fresh mozzarella, ricotta, feta, goat cheese
• Cuisine styles — Portuguese, Mediterranean, coastal and seafood-forward cooking

Balsamic pairings from Redstone

The tropical, spicy character pairs well with Sicilian Lemon White Balsamic for a bright vinaigrette over seafood and salads, or Strawberry Dark Balsamic for a fruit-forward drizzle.

The story behind the oil

Koroneiki is Greece's most celebrated olive variety, grown for generations in the Peloponnese and on Crete and now thriving in Portugal. This oil comes from our partner producer SAOV, harvested in October 2026 during the Northern Hemisphere harvest, and it is one of Redstone's freshest oils of the season.

SAOV uses high-vacuum malaxation to remove all oxygen during the processing stage where the oil spends the most time and is most prone to oxidation. This cutting-edge, highly technical method preserves the phenolic content, the overall chemistry, and the flavor characteristics while reducing other oxidation markers. The result here is a 392 ppm biophenol count paired with a 96.47 DAG freshness score.

Caring for your bottle

• Store in a cool, dark place — a pantry or cabinet away from the stove is ideal
• Keep away from direct sunlight and heat, both of which degrade biophenols over time
• Best consumed within 18 months of the October 2026 crush date for peak flavor and freshness
• Once opened, use within 60–90 days for optimal freshness
• Do not refrigerate — unnecessary and can temporarily cloud the oil
• Its 419°F smoke point suits everyday cooking, and it is equally rewarding used raw as a finishing oil
• Seal firmly after each use to prevent oxidation

Fresh Portuguese Koroneiki should smell tropical and aromatic, with a creamy, banana-like sweetness. The finish should be spicy and lingering. If the character flattens or turns waxy, it's past its prime.

What does Portuguese Koroneiki EVOO taste like?

Extremely aromatic, with a tropical nose, a creamy mouthfeel, and a spicy finish with lingering notes of green banana.

How is this different from Redstone's Chilean Koroneiki?

Both are Koroneiki, but this Portuguese batch is a Medium EVOO from the Northern Hemisphere October 2026 harvest with 392 ppm biophenols and a spicier finish. The Chilean Koroneiki is a Mild, May 2026 harvest at 208.1 ppm, softer and more floral.

What is high-vacuum malaxation?

Our partner producer SAOV removes all oxygen during malaxation, the stage where oil is most prone to oxidation. This preserves the phenolic content and flavor while reducing other oxidation markers.

What is the biophenol count of this oil?

392 ppm biophenols, measured at the time of crush — more than double the 50–150 ppm typical of grocery-store olive oil.

Can I cook with Portuguese Koroneiki EVOO?

Yes. Its smoke point is 419°F, suitable for sauteing and roasting, and it is excellent as a finishing oil.

Is it Ultra-Premium Certified?

Yes. Lab-verified Ultra-Premium Certified, cold-pressed October 2026, single-varietal Koroneiki from Portugal.