Corinto extra virgin olive oil, Aryballos Manaki, Peloponnese, 300ml, Organic, Best before 30 June 2026

Corinto — Greek extra virgin olive oil from Corinth

Corinto is a Greek, family-run extra virgin olive oil, at the heart of which lies the noble Manaki variety — inextricably linked to the landscape of Corinth in the Peloponnese. The groves grow where the mountains meet the sea, and the air is scented with wild herbs and olive leaves. Every bottle of Corinto captures this essence of its place of origin within.

About the brand

Corinto is a family-run business based in Lechaio (Lechaion) in Corinth, with over a century of experience in olive oil production. The brand’s philosophy is based on three pillars: knowledge, tradition and modernity. A century of experience meets current food safety and hygiene standards here — the facility operates in accordance with ISO 22000:2018, FSSC 22000 and HACCP. The olive oil is completely natural, with no additives or preservatives.

Manaki — the variety that defines the taste of Corinto

Manaki is not one of the most popular Greek varieties, and that is precisely why the oil pressed from it has its own, easily recognisable character. It is a mild and balanced oil — without the sharp, scratchy bitterness typical of green olives from southern Greece, but with a distinct freshness, fruitiness and a delicately spicy finish. It is a flavour that is easy to like, yet loses none of the elegance of a premium-class olive oil.

The fruit is harvested between mid-October and early December, at a stage of ripeness that preserves its characteristic light green-yellow colour and distinct, fresh fruity aroma. The bouquet features notes of fresh grass, olive leaf, green tomato, light herbal tones and a delicate citrus note. The texture is velvety, with a long, clean finish.

Sensory profile — organoleptic panel results

All Corinto olive oils underwent sensory evaluation at the accredited Kalamata Olive Oil Taste Laboratory (University of the Peloponnese), in accordance with the method of the International Olive Council (COI/T.20/Doc. 15). Each variant was classified as Extra Virgin Olive Oil with a median sensory defect score of 0.0 — these are pure, flawless oils.

Corinto Manaki — the classic variant

The most balanced profile in the entire range — its delicate bitterness and medium pungency make it a versatile choice for everyday cooking.

Corinto Manaki ORGANIC

The organic version offers a slightly more pronounced profile — all three attributes are at a medium level, with more pronounced fruitiness and a deeper flavour structure.

Corinto Manaki Special Edition

The highest fruitiness and highest pungency in the entire range — the most complex variant in terms of sensory profile. Milder bitterness compared to the BIO variant gives it a smoothness despite the intensity of the aroma.

In the terminology of the International Olive Council (COI), all three oils are well-balanced — no single characteristic dominates the others. The choice of a specific variant depends on what you are looking for: subtle delicacy (Classic), balanced distinctiveness (BIO) or maximum aromatic intensity (Special Edition).

Special Edition — health claim EU 432/2012

The Corinto Manaki Special Edition is also regularly tested for polyphenol content at the World Olive Center for Health (Athens), in the laboratory of Prof. Prokopios Magiatis of the University of Athens — one of the world’s leading authorities on olive oil polyphenol analysis. Each season confirms the results: this olive oil meets the conditions for the European Union’s official health claim in accordance with Regulation (EU) No 432/2012, meaning it contains more than 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil — the threshold required by EU food law to make this health claim:

“Olive oil polyphenols help protect blood lipids from oxidative stress.”

Special Edition is distinguished by a particularly high content of oleocanthal and oleacein — the two best-studied secoiridoids present in EVOO, linked in scientific literature to anti-inflammatory, antioxidant, cardioprotective and neuroprotective effects. This is the result of careful fruit selection and control of the pressing process. You can find the latest polyphenol analysis results for the current season in the laboratory certificate included with the product.

The process — from tree to bottle

The entire production process is designed to preserve the fruit’s natural properties. The olives arrive at the facility in ventilated containers that maintain the freshness they had when picked from the tree. Cold pressing takes place without the use of high temperatures or solvents — this ensures that all the natural aromatic compounds and polyphenols remain in the oil.

After pressing, the oil undergoes natural sedimentation in stainless steel tanks, and is then stored and bottled under a protective nitrogen atmosphere — this is a key detail that limits oxidation and allows the full flavour and nutritional value to be preserved until the bottle is opened.

Corinto range — variants

Classic Manaki — 500 ml bottle — an everyday olive oil in a dark glass bottle that protects the contents from light. A standard size, ideal for regular use in the kitchen. Available in a conventional version and an organic version from certified organic crops — the same sensory profile, the same production process; the choice depends on your preferences.

Classic Manaki — 5 L tin — a format for the catering industry and for home enthusiasts of good olive oil who use it regularly. The metal tin acts as a natural barrier against light and oxygen — it is the optimal packaging for larger volumes, better than a bottle in terms of protecting polyphenols. Available in conventional and organic versions. Once opened, it is worth transferring portions to a smaller, dark-coloured dispenser bottle.

Corinto Special Edition Manaki 500 ml — a select version of the classic Manaki in exclusive packaging, with the most complex sensory profile in the entire range. It is the only Corinto olive oil whose polyphenol content (402 mg/kg) and hydroxytyrosol content allows it to officially bear the European Union health claim (Reg. 432/2012) regarding the protection of blood lipids against oxidative stress. Perfect as a gift, for gourmet hampers or as an ‘occasion’ oil in your kitchen — it combines gift-giving appeal with the highest quality in the range.

Aryballos 300 ml — limited edition — a flagship ceramic bottle inspired by the aryballos, an ancient Greek vessel from the 7th century BC in which athletes and travellers stored olive oil. Each bottle is handcrafted by artisans, combining the tradition of Corinthian pottery with a modern, eco-friendly approach to packaging. Inside — 300 ml of premium Manaki made from hand-picked olives. Aryballos is not just olive oil, but also a collector’s item and a unique gift idea.

Corinto BIO 500 ml — early harvest, Koroneiki & Nemoutiana — a variant that stands out from the rest of the range. Pressed from a blend of two varieties: Koroneiki (the most widely grown Greek variety, known for its intensity) and Nemoutiana — a rare local variety that brings its own herbaceous, green character to the oil. The fruit comes from certified organic farms and is harvested early, whilst still green — which naturally increases the polyphenol content, gives a higher intensity of bitterness and pungency, and a deeper, grassy-green aroma. This is an oil for those seeking a more intense sensory experience than the classic Manaki — with a more pronounced green olive character and greater antioxidant power.

Culinary uses

Corinto is a finishing oil — just a few drops are enough to enhance the flavour of a finished dish. It works brilliantly used raw: in salads, for dipping fresh bread, as a finishing touch to fish, poultry and vegetable dishes, in cream soups, and with cottage cheese and mature cheeses. Manaki’s mild profile makes it versatile — it suits both delicate dishes, which we don’t want to overpower, and stronger flavours. The Koroneiki & Nemoutiana variant from the early harvest best shows its character on fresh bread, in a simple tomato and feta salad, or as a finishing touch to grilled vegetables.

Packaging and storage

The oil is packaged in dark glass bottles (or ceramic ones — in the Aryballos variant), which protect it from light — the main enemy of polyphenols and aromatic compounds. Once opened, it is best to use it within a few weeks, storing it at room temperature, away from heat and light. It should not be kept in the fridge.

About the producer

Producer: Corinto Olive Oil (C.R. Corinto Extra Virgin Olive Oil)
Location: Lechaio, Corinth, Peloponnese, Greece
Manufacturer’s website: corinto-oliveoil.com