Bright and boldly green, this oil opens with vivid notes of green banana, fresh-cut grass, and aromatic culinary herbs. A pronounced bitterness—reminiscent of arugula, endive, kale, and mustard greens—gives it structure, while a fiery finish of black peppercorn and hot spice adds warmth and depth.
Its classic green Koroneiki profile makes it incredibly versatile: whisk it with lemon and paprika for a marinade on pork ribs, chops, or chicken (the citrus softens the bitterness and lifts the fruit), toss it with bitter greens, or stir it into yogurt for a vibrant tzatziki. A dynamic everyday EVOO for those who love intensity and character.
| K232 | 1.66 |
| Acidity | 0.19% |
| Peroxides | 4.1 |
| Polyphenols | 448 |
| 1,2 DAG | 88.0 |
For 1 portion or 5 oz of meat, use 1 tbsp of Oil and 1 tbsp of Oil Balsamic. Seal together in a container and let stand 30 minutes or longer.
Drizzle 1 tsp of Balsamic over every one 1 cup of fresh cut fruit.
Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.
Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Use ratio of 2/3 Olive Oil to 1 part Butter when baking for a healthier and moist result. Drizzle a teaspoon of balsamic on ice cream, yogurt or cake for an added flavour shot!
Crafted from our collection of oils & vinegars, our recipes will inspire you to bring exciting new flavours to your table.
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