Kurio Organic Extra Virgin Olive Oil
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An olive oil to inspire the ages.
Early-harvest, single-estate Koroneiki from the Messara plain in southern Crete. The olives are picked in early October while still green and firm, and pressed the same day at a mill a short drive from the groves. No delay, no oxidation, no loss of high-impact nutrients.
Koroneiki is the defining varietal of Crete: small olives with concentrated flavor, naturally high polyphenol content, and a peppery finish that announces itself. These groves have produced oil for thousands of years. On the island, olive oil is not a condiment. It is sustenance, inheritance, and the foundation of every meal worth remembering.
Tasting notes
The oil is bright green, 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.
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.
