Early harvest olive oil typically has a lower acidity level than oils from later harvests. This lower acidity level is a hallmark of high-quality extra virgin olive oil and is indicative of superior fruit quality and careful processing. The Koroneiki olive has a very high level of polyphenols, the chemical substances found in plants that may reduce the risk of heart disease and cancer. Is early harvest healthier? One of the big advantages of early harvest olive oil is its higher antioxidant content. Early harvested olives are loaded with polyphenols, a type of antioxidant that has been linked to numerous health benefit, including reduced inflammation, lowered risk of heart disease and even protection against certain cancers. The monounsaturated fats in olive oil contribute to stabilizing blood sugar levels, potentially reducing sleep disturbances. Furthermore, its anti-inflammatory properties may address conditions that could otherwise disrupt your peaceful slumber. All this, of course, contains olive oils from known producers that you trust, definitely none of mentioned concerns olive oils from unknown producers, unknown origins, based on mixing olive oils to obtain best selling price.
There are approximately 139 Olive Tree varieties worldwide. The olive's variety affects color, size, texture and flavor. “Koroneiki” is a variety found in Kalamata, Greece and is a highly valued variety worldwide. Because of the location name “Kalamata, we often refer to “Koroneiki” Olives as “Kalamata” Olives.
