Koroneiki

This variety has been described by Eyelpides and Krimba as Olea europea var. Mastoids and by Anagnostopoulos as Olea europaea var. Microcarpa. The same variety is known as Psilolia, Kritikia, Ladolia, Koroni, Vatsiki and Lianolia.

This is the most popular variety in Greece. The 60% of the total Greek production is Koroneiki. It has a small size and matures relatively from early October to December. Its weight is from 0.3 to 1.0 grams and its length from 12 to 15 millimeters. Although the fact that Koroneiki tree needs minor attention and can stand low temperature during the winter, it gives the finest olive oil comparing to other varieties.

Studies in Greece and abroad have shown that the olive oil from the Koroneiki variety has a higher anti-inflammatory content. Especially the olive  oil produced from the Koroneiki variety in southern Peloponnese areas is greater than the average content of these substances.