Chilean Koroneiki (Mild)

Our lovely, mild Chilean Koroneiki is your ideal EVOO for bread dipping, drizzling and dressing.

A smooth, floral, creamy center. The oil has the pleasant aroma of a sweet banana and very little to no bitterness.

Due to its mild nature, this olive oil would be ideal for gifting as it won’t overpower or surprise the pallet with bitterness and astringency like some of our stronger oils. That being said, sure to be loved by all of its consumers!

Harvest Date: May 2026
Country of Origin: Chile
Intensity: Mild
Fruitiness: 4.3 Bitterness: 3.3 Pungency: 3.5

Chemistry: Biophenols: 208.1 ppm
DAGs: 95.9
Oleic Acid: 78.57
FFA: .13
Peroxide Value: 3.90
Smoke Point: 406°F.

Description

Oliva! Chilean Koroneiki Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.

Ingredients: 100% Koroneiki Olives from Chile.

Additional information

Dimensions	3 × 3 × 12 in
Choose a Size	60ml, 200ml, 375ml, 750ml

Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.