Laconia olive oil is obtained from olives of the Koroneiki and Athinolia varieties, grown on the territory of the historical monastery of the same name in the Laconia region of the Peloponnese. This is a fragrant oil with very low acidity and a delicate, balanced flavor, naturally rich in antioxidants. Your gastronomic touch of authentic taste. Ideal for preparing salads, cold and hot dishes. 1. Excellent quality and special aroma of the ideal combination of Koroneiki and Atinolia olives 2. First cold pressing (exclusively mechanically) 3. Protected Geographical Indication (PGI) Laconia means that food and drink products marked with this mark are officially associated with a specific geographical origin, in which the territory itself has always given the product unique characteristics 4. Careful harvesting and the strictest selection of olives 5. Naturally rich in polyphenols, extremely low acidity Rich in antioxidants and vitamins that provide many health benefits 6. Oil with history, known in the same form back in Byzantium The olive harvest is harvested from peasant and monastic farms on the Akrotiri Peninsula in the Chania region in northwestern Crete. For a long time, the centers of economic life on the peninsula were Orthodox monasteries, in which the tradition of processing fresh olives into medicinal oil was carefully preserved. To this day, olive oil from Akrotiri is distinguished by a harmonious combination of astringency and softness. The product is manufactured exclusively mechanically. The oil is pressed from Koroneiki olives. Acidity does not exceed 0.5%, with the maximum permissible for Extra Virgin oils being 0.8%. In the production of olive oil, a mixture of different varieties of olives can be used in different proportions to obtain a unique taste - in total, 57 varieties of olives are now grown in Greece, although some of them are not used for squeezing oil, only served to the table. There are also oils from olives of only one variety - monocultivar, such varieties are those that have the necessary properties specifically for the production of oil. However, this does not mean that oil from one or more varieties is worse or better; mixing varieties gives a unique taste, but does not determine it - growing conditions (terroir), methods and speed of collection and processing are very important. Olives of the Koroneiki variety prevail in the Peloponnese and Crete, occupying 50-60% of the total planting area in some regions. They have a lot of desirable qualities, ranging from those that make them easier to grow (such as an open crown, resistance to drought and disease), to the taste and composition of the fruits themselves.The composition includes polyphenols (oleocanthal, oleuropein and hydroxytyrosol) - beneficial antioxidants that are currently being studied as substances that may slow down aging, the course of neurodegenerative diseases and cancer; They also make the oil more stable and less likely to go rancid. Polyphenols are found in all olives, but in varying amounts; there are a lot of them in the Koroneiki variety. In addition, Koroneiki contain a lot of fat - as much as 20%, which, given their high yield, explains the popularity of the variety. But the main thing that these olives are valued for is their unique bright, strong taste with a clear hint of green banana and herbs with a peppery aftertaste (polyphenols are responsible for it). Athinolia olives, also known as "tsunati", grow at altitudes of over 1000m above sea level and ripen slowly - harvesting lasts from late December to January, both black and green fruits are suitable for pressing. Olives of this variety are grown exclusively in the municipality of Monemvasia in the south-eastern Peloponnese. Olives yield little, but the resulting oil is of excellent quality and unusual taste. It can be described as very floral, fragrantly fruity with notes of creamy artichoke, green almond, citrus and thyme. There is a slight bitterness, which is well balanced by persistent pepper in the aftertaste.