Exclusively Koroneiki olives
The tiny queen of big flavor
Grown in Crete, Greece
Where olives were born
Harvested early
For high polyphenol count
Regenerative process
Systems that heal, not harm
The latest harvest
Robust flavor by nature
Fresh olive oil does not taste mild. It is bright, verdant, and alive, with notes of cut grass and herbs, and a peppery finish that catches briefly at the back of the throat.
That bite is true a proof of freshness — the presence of polyphenols that fade as oil ages. Once you have tasted oil this way, the flat, neutral olive oils common to grocery shelves reveal themselves for what they are: oxidized, blended, or adulterated.
Certified organic (EU + US)
Early harvest
Cold pressed within hours
Single varietal, never blended
Bottled in UV-protective glass
Kurio oil is bright, herbaceous, and unapologetically alive. Notes of green apple, cut grass, and tomato leaf, finishing with a pronounced peppery kick at the back of the throat. That sensation is not heat, it is polyphenols in their natural state, present only in oil pressed and consumed fresh.
Packed with nutrients
Harvest begins early in October. The olives are still green and firm, and packed with polyphenols, the compound that gives the oil its characteristic intense flavor and health benefits. Early harvest yields less fruit,
Haste makes taste
From grove to mill in hours, not days. The olives are cold-pressed in Tympaki, minutes from the farms in the Messara plain. The oil is extracted below 27°C, cool enough to preserve the delicate aromatics. It is not blended to achieve consistency, nor is it chemically refined or altered after pressing. What you taste is exactly what left the press: unheated, unblended, alive.
COLD EXTRACTION. Filtered once, bottled in glass, and sealed at the source. The oil leaves our mill as it arrives in your kitchen. It is never shipped in bulk.What you taste is exactly what left the press: unheated, unblended, alive.
The wild island of the Mediterranean
Our olives grow on the southern coast of Crete, where rocky, arid hills meet the Messara plain. The air carries the scent of sun-baked earth and brine from the nearby coast. Silvery olive leaves catch the light, and goats pick their way down steep, terraced hillsides between the groves.
Early-harvest olive oil is naturally rich in antioxidants, the same compounds that give it its characteristic bite, unlike your regular grocery store option. The benefits accumulate without pretension as you dress your salads, dip your breads, and drizzle on your favorite dishes.
Why Kurio
Kurio is for those who have learned (or suspect) that most olive oil sold in the United States is not what it claims to be.
In Crete, olive oil has never required explanation. Locals know the farmer, the grove, and the month of its harvest. The oil is pressed within hours, bottled at its source, and enjoyed over the course of the year, until the next harvest cycle. Excellent quality olive oil is not a luxury - it is simply how things are done. Kurio brings that same transparency here. It is certified organic, harvest-dated, and traceable to its region on the island. There is no guesswork or vague origins. The groves are named. The farms are known.
FAQ
