Beginning our Robust line, SECOLARI offers a Koroneiki olive oil -- an oil that is derived from the Koroneiki olive common to Greece and which is certified Extra Virgin by the California Olive Oil Council. Robust oils tend to be “cough producing” -- a laudable characteristic and sign experts consider to be a superior oil. While appropriate for true connoisseurs seeking to push the culinary tasting limit, others might find our Koroneiki olive oil a bit too assertive for the ordinary palate. Yet, it can’t be denied that the Koroneiki oil brings about an “explosion” of flavor.
This Extra Vigin oil is appreciated for its green grassy flavor and piquant spiciness. Typically produced from Koroneiki olives harvested in early November, the oil is often used as a drizzle or seasoning on foods just before serving. It is also recommended for use in connection with bread dipping, bean dishes, hearty soups, baked potatoes, grilled bread, vegetables, and antipasto. It is also exceptional in tomato salads, corn and avocado salsa, pasta sauces such as Primavera, Pomodoro, or a light Marinara. It is ideal for use in a dish of Italian sausage with roasted peppers, and a side of ziti pasta with a light Marinara sauce. It pairs well with most of our fruit infused Balsamic such as Fig and Blackberry. A unique flavor sensation is created when combined with our Champagne Mimosa Vinegar.
Our estate producer has won numerous awards for this oil, including the Silver Medal at the Los Angeles International Olive Oil Competition, the Gold Medal at the annual California Olive Oil Council Competition and the Silver Medal at the Napa Valley Olive Oil Competition.
In addition to those mentioned above, we also recommend the use of Koroneiki Olive Oil with the following related products: Dark Cherry Balsamic, Tuscan Herb Balsamic, Fig Balsamic, Champagne Mimosa Vinegar, Roasted Garlic Sea Salt, Smoked Applewood Sea Salt, and Mediterranean Herb Dipping Blend.
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