Portuguese Koroneiki Extra Virgin Olive Oil

Portuguese Koroneiki Extra Virgin Olive Oil

A limited-production small-batch robust EVOO cold-pressed in October 2025 by SAOV using oxygen-free vacuum malaxation — the most polyphenol-preserving production method available in the olive oil industry today. Koroneiki is Greece's most celebrated and widely grown olive variety, prized across the Mediterranean for its naturally exceptional polyphenol density, vivid green-fruit character, and the unmistakable long banana finish that distinguishes it from every other variety. Grown at SAOV's single estate in Portugal's Alentejo and pressed with the same oxygen-free precision applied to the Cobrançosa, it delivers 488 ppm biophenols and a 97.01 DAG score that reflect exactly what this variety and this process are capable of together.

Olive Variety & Origin — Single varietal Koroneiki olives, Portugal. Cold-pressed in October 2025 by SAOV using oxygen-free high-vacuum malaxation — all oxygen removed from the malaxation chamber at the stage where olive paste is most prone to oxidation, preserving the full phenolic content, freshness chemistry, and flavor characteristics that standard cold-pressing cannot protect at this level. Limited production — supply is finite and determined entirely by the annual small-batch crush volume.

Flavor Profile — Robust and characterful with a creamy, smooth mouthfeel that provides an immediate sense of quality and body. Green almond opens the palate with a pleasantly nutty, slightly bitter freshness. Cut grass and green apple run through the mid-palate with vivid, vibrant energy. The finish is long and distinctly banana — warm, softly sweet, and lingering — a signature Koroneiki characteristic that no other variety replicates. Bold without harshness. Intense without aggression.

Certification & Chemistry — UP Certified Ultra Premium. Biophenols: 488 ppm — among the highest in the Redstone collection, exceeded only by the Cobrançosa. DAG freshness score: 97.01 — near-perfect, reflecting the precision of oxygen-free production from grove to bottle. FFA: 0.11% — exceptionally clean, among the lowest in the entire collection.

Available Sizes — 200 mL · 375 mL · 750 mL — limited availability, small-batch annual production

Storage — Store in a cool, dark place away from heat and direct sunlight. Best consumed within 18 months of the October 2025 crush date for peak flavor, freshness, and nutritional potency.

Type — Single varietal extra virgin olive oil (EVOO) — Portuguese Koroneiki, SAOV — limited production

488 ppm biophenols with a 97.01 DAG score is not a combination that appears in most olive oil collections — it requires a specific variety, specific growing conditions, and a production method specifically engineered to preserve polyphenols at the stage where they are most vulnerable. The result is an oil with health credentials that are among the strongest in the Redstone range and among the most thoroughly verified available anywhere.

Heart health — At 488 ppm biophenols, this oil delivers oleocanthal and oleacein — the two most studied heart-protective polyphenols in olive oil — at a concentration well above what most premium EVOOs achieve. Both compounds are shown to support healthy cholesterol levels, reduce blood pressure, and protect cardiovascular function. The European Food Safety Authority (EFSA) has authorized a health claim for olive oil polyphenols at 250 mg per day — at 488 ppm, this oil delivers meaningful contribution toward that threshold with normal everyday use.

Antioxidant-rich — At 488 ppm, this oil is nearly double the 250 ppm threshold associated with significant clinical antioxidant activity in published research and more than 2.4 times the 200 ppm general health benefit recommendation. The oxygen-free vacuum malaxation process preserves these polyphenols at peak concentration — the 97.01 DAG score independently confirms that virtually no degradation has occurred between harvest and bottle, meaning every milligram of those 488 ppm arrives fully intact.

Anti-inflammatory — Oleocanthal at 488 ppm concentration mirrors the anti-inflammatory action of ibuprofen at a molecular level with real, measurable potency. The long, warm finish this oil delivers when tasted neat is oleocanthal's direct sensory signal — and at this concentration it is both unmistakable and clinically meaningful. Research consistently links high-polyphenol EVOO consumption to significantly reduced markers of chronic systemic inflammation — this oil exceeds every threshold associated with those benefits.

The power of Koroneiki at 488 ppm:

• Koroneiki's natural polyphenol advantage — Koroneiki is naturally one of the highest-polyphenol olive varieties in the world, which is why it dominates Greek production; Portugal's growing conditions amplify this further
• 488 ppm in context — grocery store EVOO typically tests 50–150 ppm; most premium EVOOs reach 200–300 ppm; 488 ppm places this oil in a genuinely elite tier
• 97.01 DAG score — near-perfect composite freshness verification across polyphenols, oleic acid, FFA, peroxides, and PPP simultaneously; one of the highest scores in the entire collection
• FFA 0.11% — among the lowest free fatty acid readings in the collection, confirming minimal degradation and a correspondingly high smoke point
• Oxygen-free vacuum malaxation — SAOV's process removes all oxygen during malaxation, the 20–45 minute stage where standard production loses the most polyphenols to oxidation; the 97.01 DAG score is the direct measurable result
• Small-batch annual production — limited crush volume means every bottle is produced with the attention and precision that large-scale production cannot maintain

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

Olive Oil Nutrition Facts – Per Serving

See Portuguese Koroneiki 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 opens with a vivid, fresh green aroma — cut grass and green fruit immediately, with a whisper of almond underneath that signals the creamy mouthfeel to come. On the palate, the texture arrives first — smooth and creamy in a way that is surprising for a robust oil, providing an immediate sense of quality and body that draws you in before the flavors fully develop. Green almond leads with a pleasantly nutty, slightly bitter freshness that establishes the oil's green-forward character without aggression. Cut grass and green apple move through the mid-palate with vivid, lively energy — bright and expressive, maintaining the freshness and vitality that a 97.01 DAG score promises. Then the finish — long, distinctly warm banana, softly sweet, genuinely lingering — the Koroneiki signature that makes this variety instantly recognizable to anyone who has tasted great Greek or Portuguese EVOO. The peppery warmth builds underneath it all, the presence of 488 ppm biophenols making itself known in the back of the throat with clean, sustained intensity.

Bold, characterful, creamy, vivid, and long. This is Koroneiki at its best — and Portuguese Koroneiki at its very finest.

What it pairs with

• Proteins — Grilled lamb, swordfish, tuna, chicken thighs, pork tenderloin, beef carpaccio, grilled octopus
• Vegetables — Roasted broccoli, cauliflower, Brussels sprouts, asparagus, artichokes, roasted tomatoes, grilled eggplant
• Legumes — White beans, lentils, chickpeas, fava beans — the traditional Mediterranean pairing for robust, green-forward oils
• Carbs — Crusty sourdough, ciabatta, bruschetta, fresh pasta, farro, orzo, rustic grain bowls
• Dairy — Burrata, fresh ricotta, aged sheep's cheese, feta, parmesan, manouri
• Cuisine styles — Greek, Portuguese, Italian, Spanish, Mediterranean, rustic European

Balsamic pairings from Redstone

Koroneiki's vivid green fruit character, creamy body, and long banana finish create a distinctive pairing profile that rewards the right balsamic partner. Top picks: Traditional Balsamic for the classic robust EVOO pairing — the aged sweetness and body of a traditional balsamic meets the green-fruit intensity of Koroneiki in a combination of genuine sophistication; Sicilian Lemon White Balsamic to amplify the bright, green apple character in a clean, vivid vinaigrette; and Fig Balsamic for a warm, slightly sweet contrast that plays beautifully against the long banana finish for a pairing that is unexpectedly harmonious.

The story behind the variety

Koroneiki is Greece's gift to the olive oil world — the most widely grown olive variety in Greece, named for the town of Koroni in the Peloponnese, and the primary source of the intensely polyphenol-rich, characteristically robust EVOOs that have defined Greek olive oil quality for centuries. It is a small olive with an outsized impact: naturally high in polyphenols, intensely aromatic, and possessed of a distinctive long banana finish that no other variety replicates — a sensory signature that has made Koroneiki immediately recognizable to anyone who knows great olive oil.

Growing Koroneiki outside Greece is uncommon. Growing it at the standard of SAOV's single estate in Portugal's Alentejo — with oxygen-free vacuum malaxation and the precision processing that produces a 97.01 DAG score — is rarer still. The combination of Koroneiki's natural polyphenol density, Portugal's Alentejo growing conditions, and SAOV's oxygen-eliminating production method produces an oil that tests at 488 ppm biophenols while maintaining the variety's characteristic creamy mouthfeel and long banana finish completely intact.

The small-batch nature of this production is not a marketing designation — it is a physical reality. Koroneiki at SAOV's estate is harvested once a year in October, pressed in a single annual crush, and the resulting oil is finite. When it is gone, there is no more until October. Every bottle in this batch represents a specific, unrepeatable moment of production — the October 2025 crush — that cannot be supplemented or extended.

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 polyphenols and diminish the vivid green fruit character more quickly than in milder oils
• Best consumed within 18 months of the October 2025 crush date for peak flavor, freshness, and nutritional potency
• Once opened, use within 60–90 days for optimal freshness — the high polyphenol content provides natural antioxidant protection, but the aromatic character is most vivid when fresh
• Do not refrigerate — unnecessary and can temporarily cloud the oil
• Use as a finishing oil wherever possible — the 488 ppm biophenol content and near-perfect DAG score are best preserved when the oil is added after cooking rather than heated
• The peppery warmth at the back of the throat when tasted neat is oleocanthal at 488 ppm — present, assertive, and exactly right
• Seal firmly after each use to prevent oxidation and preserve the green almond, cut grass, and banana character

Fresh Portuguese Koroneiki should smell vivid, green, and faintly fruity — cut grass, green almond, and a warm banana whisper. The pungent finish should be clean and sustained. If the green character fades or it smells flat, it's past its prime — and this particular crush is irreplaceable.

What does Portuguese Koroneiki EVOO taste like?

Green banana and fresh-cut artichoke on the nose, a vivid peppery bite on the palate, and a long, bitter finish. Koroneiki is legendary for its exceptional polyphenol content and complexity.

Why is Koroneiki grown in Portugal?

Koroneiki is a native Greek variety that has been successfully cultivated in Portugal's Tras-os-Montes region, where the climate and soil produce oils with exceptional polyphenol density rivaling the best Greek examples.

What dishes pair best with Koroneiki EVOO?

Grilled octopus, thick-cut tomatoes with sea salt, pasta aglio e olio, and any dish where you want the olive oil itself to be the feature ingredient. Also the oil to bring to a tasting.

Is it Ultra-Premium Certified?

Yes. Small-batch, lab-verified Ultra-Premium Certified, cold-pressed October 2025.

Is it vegan and gluten-free?

Yes. 100% cold-pressed Portuguese Koroneiki EVOO. Vegan and gluten-free.