Good Eats: Drizzle over salads, breads, and grilled meats
Perfect Pairs: Traditional, Fig, Pomegranate, and Red Apple Balsamic.
Koroneiki olive oil is praised for its mild, juicy fresh taste. This oil has a robust fruity nose, with a strong, peppery finish, characterized by aromas of fresh grass and artichokes. One California olive grower says the Koroneiki's complexity makes it the oil of choice for folks who enjoy Tuscan flavors in their cooking.
The little Koroneiki olive, the smallest variety of Kalamata, is native to Greece, where it was first cultivated over 3,000 years ago. It is resistant to drought, but does not tolerate cold, and the olives are so firmly attached to the branches, that it must be harvested by hand. Today the Koroneiki olive is grown all over the world to produce golden-green olive oil.
A great finishing or salad oil with a fresh flavor and aroma, Koroneiki olive oil has very high polyphenol levels, and high monounsaturated fat levels. A wonderful choice for recipes containing oregano, lemon, chicken, or lamb, Koroneiki olive oil has a good shelf life.
Olive Oil, comes from olives, which are the fruit of the hardy, long-lived olive tree. Olive oil is a hugely popular oil throughout the world, both for cooking and for eating as a condiment [like a salad dressing, or a bread dip, or in a sauce] with foods. Extra virgin olive oil is considered by most people to be the highest-quality olive oil, with the finest taste and texture.
Choosing an olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish, depending on whether you are pan-frying, sauteing, stir-frying, grilling or baking... or whether you are using the oil for marinades, dips, and dressings. If uncompromised by heat, the flavor of the olive oil is stronger.