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Punchy or Sweet ?

Do you prefer an Extra Virgin Olive Oil with a spicy taste or a more fruity one? You have the choice !

The extra virgin olive oil O Kairos Kalamata PDO Organic (green label) stands out with its aromas of freshly cut grass, banana, or green apple, and especially for its pungency! Indeed, the olives, harvested early at the beginning of October, have a high polyphenol content when they are still green; this gives the extra virgin olive oil its peppery taste!

The extra virgin olive oil O Kairos 100% Koroneiki (yellow label) is made from the same variety of olives as the Kalamata. It is produced from olives harvested at the end of November. The olives are then riper and start to turn a more purple color. This oil is milder, even more fruity, and a little less pungent than the Kalamata.

Extra virgin olive oil produced from Koroneiki olives is more pungent when harvested in October due to several factors:

1. Olive Maturity: Koroneiki olives tend to be harvested while still green to produce high-quality extra virgin olive oil. In October, the olives are generally less ripe, which can give the oil a more intense and spicy flavor, even slightly bitter.

2. Chemical Composition: Olives harvested earlier have a different chemical composition compared to those harvested later in the season. Green olives generally contain more antioxidants, polyphenols, and monounsaturated fatty acids than riper olives. This contributes to a more intense and pungent flavor in the oil.

3. Growing Conditions:

Environmental conditions such as climate, soil, and sun exposure can also influence the production of antioxidants by the olive trees. For example, abundant sunlight and moderate temperatures can promote the production of polyphenols, antioxidants that are particularly present in Koroneiki olives.

4. Agricultural Practices: Environmentally friendly farming methods encourage the natural production of antioxidants in olives.

Did you know? The olive variety that generally contains the most antioxidants is the Koroneiki olive. This small olive originates from the Koroni region in Messenia, southern Peloponnese, Greece. It is primarily cultivated for olive oil production. Koroneiki olives are renowned for their high polyphenol content, which are powerful antioxidants beneficial to health.


Polyphenols act as natural antioxidants that help neutralize free radicals in the body, thereby reducing oxidative stress and preventing cellular damage. Due to its high polyphenol concentration, olive oil produced from Koroneiki olives is often considered to have health benefits, particularly for heart health and reducing the risk of chronic diseases.

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