INFORMATION
The Dromonero olive trees, which are all more than 100 years old, grow on the western side of the Greek island of Crete in the municipality of Platanias in the prefecture of Chania. The village of Dromonero is in the mountains south of Kolimbari on a northern slope overlooking the village of Zympragos opposite. Only the Koroneiki grape is cultivated in the Dromonero area.
Koroneiki olive
In Greece, the Koroneiki olive is known as the "queen of olives" and is considered the country's most important variety for olive oil production. The small olive variety is the most cultivated oil olive in Greece and has been cultivated there for more than 3,000 years.
Koroneiki olive oil is very popular with gourmets due to its composition and taste and is one of the best olive oils in the world.
The Koroneiki olive has its origins in the area of Koroni (Messinia) in the south of the Peloponnese. Incidentally, the name "Koroneiki" means "the one from Koroni" in Greek.
The Koroneiki olive tree is a medium-sized tree with an open crown and prefers calcareous soils. The slow-growing tree is considered hardy and drought-resistant and thrives on very steep mountain slopes. It tolerates prolonged dry heat and large temperature differences, but not prolonged and intense cold.
Another positive characteristic is the high proportion of valuable unsaturated fatty acid oleic acid. As a rule, olive oil consists of at least three quarters monounsaturated oleic acid. This monounsaturated oleic acid has positive effects on the body, such as lowering cholesterol levels and lowering blood pressure.
Flavor
The characteristic of the oil is fruity, but very fine, almost a bit velvety, with a bitter almond aroma, the smell is slightly grassy fresh. The bitter note is very subtle and a green-peppery sharpness in the finish is more pronounced.
Dromonero oil is particularly suitable for dishes in which the flavor of the olive oil itself plays an important role without being dominant. The color of Dromonero oil is light greenish and has many suspended particles due to the first pressing.
Harvesting and pressing
Our olives are harvested relatively early at the beginning of November and therefore have significantly less oil, but much more flavor and healthy ingredients. The harvest is carried out carefully and gently by hand. There are never more than 12 hours between harvesting and pressing. No more than 24 hours pass between pressing and sale. This means that the olive oil we sell is particularly fresh.
Our olive oil is single-variety, cold-pressed and produced exclusively using mechanical processes. The acidity is a significant indicator of the quality of the olive oil. The acidity shows the amount of free oleic acids, which are most found in olive oil. The acidity of our olive oil is less than 0.4%.
INFORMATION SHOP CONTACT IMPRINT