Physis of Crete Korona Premium Extra Virgin Olive Oil 500ml

Physis of Crete Korona Premium

Korona Premium olive oil is a high-quality extra virgin olive oil produced from Koroneiki olives, one of the most prized varieties in Greece. It comes from the mountain olive groves of the Kritsa region in Crete, where olives are grown at altitudes above 350 metres above sea level. Korona olive oil is distinguished by its high content of polyphenols, such as oleocanthal and oleacein, which have strong anti-inflammatory and antioxidant properties.

Features of Korona Olive Oil

• Premium quality: Korona olive oil is characterised by low acidity and a high content of phenolic compounds, which makes it an exceptionally healthy and valuable product.
• Early harvest: This oil comes from an earlyharvest, which translates into a higher concentration of polyphenols and a more intense flavour.
• Flavour: Korona has a delicate, fruity flavour with a subtle spicy note, making it perfect for salads, cold dishes and as an accompaniment to bread.

Health benefits - EU432/2012 health claim standard

Korona olive oil meets strict quality standards, including EU432/2012. Every year, NMR (magnetic resonance) tests are carried out to confirm the levels of phenolic compounds ( documentation available in a downloadable pdf file).

The EU 432/2012 standard refers to health claims that may be used in relation to food, including olive oil, in the European Union. These regulations are intended to regulate what health claims may be used by food manufacturers so that consumers are well informed and not misled. In the context of olive oil, Regulation EU 432/2012 allows certain health claims to be made provided that the product meets specific requirements regarding polyphenol content.

Olive oil polyphenols may be linked to the protection of blood lipids from oxidative stress. In order for a manufacturer to use 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 only to extra virgin olive oil, as this type of oil retains the most polyphenols during the production process. Regulation (EU) No 432/2012 therefore introduces rules that protect consumers from misleading claims about the health properties of products, while promoting those that can actually contribute to better health.

The acidity of olive oil is one of the key indicators of its purity and quality, but not the most important one. It is a parameter that cannot be assessed on the basis of taste, smell or appearance. It is the amount of free fatty acids, the level of which can only be verified in a chemical laboratory. It is worth noting that the acidity of olive oil is measured immediately after harvesting, and if stored and bottled improperly, it can increase over the course of a year.

The quality of olive oil is mainly determined by organoleptic characteristics such as fruitiness, bitterness and pungency. Olive oils with low acidity may have an intense flavour, while those with higher acidity may seem milder. That is why it is so important to have the acidity tested professionally, using specialised equipment, which allows the quality of the oil to be accurately determined.

Using oil in the kitchen

Enjoy its delicate, slightly spicy flavour 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 bring out their natural flavour. It goes particularly well with Greek salads with feta cheese and olives.
• For roasted and grilled vegetables: Olive oil will add depth of flavour to roasted vegetables such as peppers, aubergines and courgettes.
• For fish and seafood: Ideal for grilled fish such as sea bream or salmon, giving them a fresh and light flavour.
• For pasta and risotto: Added to pasta or risotto, olive oil emphasises the creamy texture and enriches dishes with a Mediterranean touch.
• For bread and snacks: Use olive oil as a dip for fresh bread or add it to bruschetta with tomatoes and basil to create a simple yet delicious appetiser.

With this olive oil, every dish will gain a deeper flavour and additional health benefits.

Awards and distinctions

Physis of Crete olive oil has won numerous prestigious awards, including The Best of Lasithi and the Elea bronze award in the Cretan Olive Oil Competition (COOC). Manos Asmarianakis, a representative of the company, emphasises that Physis of Crete has been winning awards every year since 2018. Regular, meticulous work and pressing the olives on the same day they are harvested are key elements of 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
• Honourable Mentions at the New York International Olive Oil Competition (NYIOOC)

Producer

Physis of Crete is a family business founded in 2000, specialising in the production of the highest quality olive oil. The company is based in picturesque Agios Nikolaos, in the Lassithi region of Crete. The company places great emphasis on sustainability and traditional production methods, which makes their products unique. The producer's family comes 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. The producer's olive groves are also located in the Mirabello region.

Visiting

The modern facility for bottling oil, olives and olive paste covers an area of 1,200 m² and is open to visitors. For those interested in the oil production process, the producer offers free tours of the plant. The place is located on the road from Agios Nikolaos to Kritsa, see Google Maps.

Producer: Physis of Crete