OUR OLIVES.

There is so much in a Kredeli Olive.

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Only hand-picked Koroneiki olives are used for Kredeli used. This small, firm olive variety impresses with its fresh, fruity taste and the delicately bitter finish.

 

The Koroneiki olive oil.

For oil production, the olives are pressed on the day of harvest and placed in certified tanks. After being stored away from air and light, the oil is filled into handy half-litre tin cans. This protects the olive oil from UV light and, unopened, it can even be kept for years without losing quality.
Each batch of our olive oil is examined by the chemical analysis laboratory in Heraklion and evaluated as follows:
The Kredeli olive oil is of excellent quality with a fruity, spicy taste with a subtle spiciness in the finish and a low acidity of 0.26.
 
The ingredients of Koroneiki Extra Virgin Olive Oil.

 

•  Polyphenols.

•  Oleocantal.

•  Simple unsaturated fatty acids.

•  Vitamin E

•  Vitamin K

 

The Koroneiki Olive.

The small, firm Kredeli organic Koroneiki olives with a pit in a jar or as a paste processed harvested at an early  stage of maturity In this way we achieve a so-called early harvest quality with a particularly large number of valuable ingredients.

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The ingredients of the Koroneiki olives and the olive paste.

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•  Polyphenols.

•  Oleocantal.

•  Simple unsaturated fatty acids.

•  Vitamin E

•  Vitamin K

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The Koroneiki Olive Tree.

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The Koroneiki olive tree blooms in Crete in early March. Pruning the tree in the spring, which is done individually according to the growth, is essential for the success of the harvest. It is traditionally harvested by hand between October and January. The olives are gently knocked off the tree with small, rotating combs.