This award-winning extra virgin olive oil is made with pressed single-varietal Koroneiki olives exclusively grown in the northern region of Greece’s Peloponnesian Peninsula. The result is a rich and smooth medium-intensity oil that boosts bold-flavored dishes and complements milder meals. The oil’s fruity, earthy complexity—with notes of green apples and fresh-cut grass—elevates fish, dipping sauces and toasted spices.

We also love the handmade ceramic bottle it comes in: Inspired by ancient Corinthian pots used during the Olympic Games, the vessel is functional and stunning. It’s designed with a corked spout for easy and controlled pouring (no spills or leaks!). The opaque material protects the oil from sunlight and residual heat emitted by the stovetop—if you store your olive oil in clear glassware, a photo-oxidation process will occur, thus damaging the quality, aroma and taste. When finished, simply refill the bottle with bulk or tinned extra virgin olive oil.

Volume: 6.8 ounces
Ingredients: Koroneiki Olive Oil
Place of Origin: Greece

How to Use: This golden-green Greek extra virgin olive oil quickly elevates fish, white meat, toasted spices, vinaigrettes or dressings and roasted vegetables. We especially love finishing soups like our Tuscan-Style Spring Vegetable Soup and Chickpea, Chorizo and Spinach Soup with a generous drizzle. Use it to give baked goods, like our Lemon-Raspberry Olive Oil Muffins, extra pep.

The Winner’s Circle. Ladolea’s ceramic bottles are inspired by aryballos, a narrow-necked globular flask that dates to 700 B.C. in Ancient Corinth. The aryballos were famously used in the Olympic Games, where athletes would pour olive oil on their bodies for aesthetics and to warm up the muscles. Plus, Aristocratic families would preserve their valuable oils and perfumes in them. This bottle is still a part of the winner’s circle today: Ladolea’s Koroneiki EVOO won both a Red Dot Award and the LA Gold International Olive Award in 2014.

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Ladolea Koroneiki Extra Virgin Olive Oil