Six tins. For kitchens that go through olive oil the way other kitchens go through salt.

Koroneiki is the intense one: robust, peppery and fruity, with a kick you feel at the back of your throat. Excellent for cooking. Fry your eggs in it, roast vegetables in it, finish a stew with it. Milder oils disappear in food like that. Koroneiki doesn't.

The olives grow on a single organic estate in Ermioni, Argolis. They're picked by hand and cold-extracted below 27 °C within hours of harvest. This is the 2025/2026 harvest, certified organic in both Finland and Greece. Polyphenols are tested on every batch; Koroneiki comes in at around 400 mg/kg.

Every tin is 500 ml of aluminium. Light, air and water stay out, so the unopened ones can wait their turn.

In the pack: 6 tins of Argo Koroneiki organic extra virgin olive oil, 500 ml each.