Physis of Crete Korona Premium EVOO 500ml BIO

Physis of Crete Korona Premium BIO (Organic)

The Korona Premium BIO olive oil is a high-quality extra virgin olive oil produced from organic Koroneiki olives, one of the most esteemed varieties in Greece. It originates from the mountainous olive groves of the Kritsa region on Crete, where olives are grown at altitudes above 350 meters. Korona olive oil stands out for its high content of polyphenols, such as oleocanthal and oleacein, which possess strong anti-inflammatory and antioxidant properties.

Korona Premium BIO olive oil is produced in accordance with strict organic farming standards, meaning that no synthetic chemicals, such as pesticides or artificial fertilizers, are used in the cultivation process. This method supports natural biodiversity and soil conservation, contributing to the region's sustainable development. The organic approach to olive farming also enhances the quality of the olive oil, which is distinguished by a higher polyphenol content.

Korona Premium BIO Features

• Premium Quality: Korona olive oil is characterized by low acidity and a high content of phenolic compounds, making it an exceptionally healthy and valuable product.
• Early Harvest: This olive oil comes from early harvests (Early Harvest), resulting in a higher concentration of polyphenols and a more intense flavor.
• Taste: Korona has a delicate, fruity flavor with a subtle spicy note, making it ideal for salads, cold dishes, and as a bread dip.

Health Benefits - EU432/2012 Health Claim

Korona olive oil meets stringent quality standards, including EU432/2012 regulations. Every year, NMR (Nuclear Magnetic Resonance) tests are conducted to confirm the phenolic compound levels (documentation available in a downloadable PDF).

EU432/2012 refers to health claims that can be made concerning food products, including olive oil, within the European Union. These regulations aim to ensure that health claims made by producers are reliable and accurately inform consumers. In the context of olive oil, the EU432/2012 regulation allows specific health claims provided the product meets the required polyphenol content levels.

The polyphenols in olive oil may contribute to the protection of blood lipids from oxidative stress. For producers to make such a claim, the olive oil must contain at least 5 mg of hydroxytyrosol and its derivatives (e.g., oleuropein) per 20 g of olive oil.

This claim applies exclusively to extra virgin olive oil, as it retains the highest levels of polyphenols during the production process. The EU432/2012 regulation helps protect consumers from misleading health claims while promoting products that genuinely contribute to better health.

Acidity of Olive Oil is a key indicator of its purity and quality, though not the most important one. It is a parameter that cannot be assessed by taste, smell, or appearance. Acidity refers to the amount of free fatty acids present in the oil, which can only be verified in a chemical laboratory. It’s important to note that acidity is measured directly after harvest, but improper storage and bottling can cause it to rise over the course of a year.

The quality of olive oil is primarily determined by its organoleptic characteristics, such as fruitiness, bitterness, and spiciness. Oils with low acidity may have an intense flavor, while those with higher acidity might seem milder. This is why professional testing with specialized equipment is crucial in determining the exact quality of the oil.

Uses in Cooking

Enjoy its delicate, slightly spicy flavor in salads and cold dishes to bring out the taste of vegetables and fruits that will delight your palate!

• For Salads: Drizzle it over fresh vegetables to highlight their natural flavors. It pairs particularly well with Greek salads featuring feta and olives.
• For Roasted and Grilled Vegetables: Olive oil adds depth to roasted vegetables such as peppers, eggplant, and zucchini.
• For Fish and Seafood: Ideal for grilled fish like sea bream or salmon, adding freshness and lightness.
• For Pasta and Risotto: When added to pasta or risotto, olive oil enhances the creamy texture and enriches the dish with a Mediterranean touch.
• As a Bread Dip or Snack: Use it as a dip for fresh bread or as a topping for bruschetta with tomatoes and basil for a simple yet delicious appetizer.

This olive oil will elevate every dish with deeper flavor and added health benefits.

Awards and Distinctions

Physis of Crete olive oil has won numerous prestigious awards, including The Best of Lasithi and the Bronze Elea Award at the Cretan Olive Oil Competition (COOC). Manos Asmarianakis, the company representative, highlights that Physis of Crete has received awards every year since 2018. Consistent, meticulous work and same-day olive pressing are key elements of their success.

• Gold Award – Athena International Olive Oil Competition
• Gold Award – Cretan Olive Oil Competition (COOC)
• Silver Award – London International Olive Oil Competition
• Bronze Award – Cretan Olive Oil Competition
• Honors at the New York International Olive Oil Competition (NYIOOC)

Producer

Physis of Crete is a family-owned business founded in 2000, specializing in the production of premium olive oil. The company is based in the picturesque town of Agios Nikolaos in the Lassithi region of Crete. Physis of Crete emphasizes sustainable development and traditional production methods, making their products truly unique. The producer’s family originates from the village of Kritsa, one of the oldest settlements in Greece, surrounded by olive groves that have been an integral part of the local economy for centuries. Their olive groves are also located in the Mirabello region.

Visitor Experience

The modern 1200 m² facility for bottling olive oil, olives, and olive paste is open to visitors. Those interested in the olive oil production process can take advantage of a free tour of the facility. You can find it on the road from Agios Nikolaos to Kritsa – check it out on Google Maps.

Producer: Physis of Crete