Meet your harvest.

Harvest of 2026

Nomós Ilías, western Peloponnese · 100% Koroneiki · Pressed cold, unblended

The month and year coded on your tin, beside the code you scanned, are the harvest date. This page describes the most recent one. An earlier date means an earlier season of the same oil, from the same growers.

Where it comes from

Nomós Ilías is the western edge of the Peloponnese — the prefecture that holds Ancient Olympia, and olive country before it was anything else. Everything in this tin was grown and pressed there, from Koroneiki groves tended by growers our family has known for generations. One region. One variety. One harvest.

A Koroneiki olive tree in a dry summer grove under a clear evening sky in Ilía. — Koroneiki in Ilía, July 2025. The fruit sets green in spring and stays green until the picking starts in October.

What Koroneiki is

A small olive that gives a lot of flavor for its size — the variety behind most Greek olive oil, and the only one in this tin. Nothing else is blended in to soften it or stretch it. The green-gold color and the fruit in the taste come from the olive, and nothing else.

A branch heavy with small green Koroneiki olives. — Koroneiki fruit in July 2025, three months before the picking.

How it was made

Picked by hand. Pressed cold, by mechanical means only — no heat, nothing added. Not blended, not refined. From the press to the tin, and from the tin to you.

A path of dry summer grass between two rows of olive trees. — Between the rows, July 2025.

What the marks on the tin mean

Three marks, three different things.

Olympia PGI Protected Geographical Indication, registered with the EU. The oil comes from the Olympia area of Ilía and was made to the standard registered for it. A place claim that is checked, not just printed.

ISO 22000 A food-safety management standard for the operation that handles the oil, audited by a third party.

HACCP The system underneath that: every point in the process where something could go wrong is identified, controlled and recorded.

Lab results

Every extra virgin olive oil is defined by numbers — free acidity, peroxide value, and three ultraviolet readings called K232, K268 and ΔK. They show whether the fruit was sound and the oil was handled well.

This harvest is being analyzed under the Olympian name. The figures go here, at this address, when they're back. Until they are, this space stays empty. We'd rather show you nothing than a number that isn't ours.

How it tastes

Fruity and grassy at the front. Buttery in the middle, and bright. Peppery at the back of the throat — with just enough burn.

That burn is a sign of fresh oil, not a fault, and it fades as the oil ages. A fresh Koroneiki should have it.

Pour it on something simple.

Bread, a pinch of salt.
Tomatoes, cut, nothing else.
Greens, boiled, with lemon.
A fried egg.

You'll understand.

Keeping it

Heat, light and air are what age olive oil. The tin takes care of the light. You take care of the rest: closed, somewhere cool, away from the stove. If you bought a 3- or 5-liter tin, decant a week's worth into something small for the counter and keep the big tin shut. And use it — olive oil is a fruit juice with a clock, and it's at its best in the year after harvest. A big tin isn't for saving. It's for cooking.

When you run out

This harvest will be on the shop when it lands. Leave your email and we'll tell you the day it's up — and again when the next harvest is pressed. Nothing else, ever.