The Koroneiki olive tree is the most present variety in Greece, with some 300,000 hectares and more than 50% of the olive grove area. This olive variety has special diffusion in the Peloponnese region and the islands of Crete, Samos and Zante.
In Spain Koroneiki arouses interest in its good adaptation to the super high density olive grove in hedge.
Certain sources state that the variety is less productive than Arbequina, however, a study by TodoOlivo in the period 2008-2014 denies The Koroneiki i-38® (1.32t / ha) selection produced on average 1 5% more oil than Arbequina i-21® (1,15t / ha).
While it is true that this variety is not resistant to cold (Arbequina itself), an aspect that can limit its planting.
In the comparison, in favor of Koroneiki, we have that its olive oil is stable and of very good quality.
In addition, the harvest is done after Arbequina, an interesting aspect to prolong the harvest period.
Curiosities: Internationally, this variety of Greek olives is of interest and is being tested in the growing conditions of a growing number of countries. In Greece it is within the Protected Designation of Origin, DOP Καλαματα .
Names or synonyms: the variety is also known by the names: Koroni, Vaciki, Kritikia, Ladolia and Psylolia.
Characteristics of the Koroneiki Olive Tree
Koroneiki olive tree stands out for its good adaptation to dry lands and high resistance to repilo. Although the main interest in the variety is due to its good adaptation to the super-intensive crop.
Productivity: the variety of Greek olive Koroneiki , is precocious and has a capacity of high production.
Regularity of bearing: Koroneiki is a variety of high regularity.
Flowering: the olive tree Koroni has early time of flowering and is a good pollinator.
Vigor and bearing of the tree: the tree has vigor medium and open bearing.
Leaf: the olive variety Koroni has the leaves in shape elliptical–lanceolate, short and narrow.
Diseases: The most limiting crop factor is its low resistance to winter cold.
The variety is very resistant to the repilo and resistant to drought. It is affected by the tuberculosis, an aspect to be taken into account for treatments before and after harvest.
Multiplication: The Koroneiki olive plant has medium rooting capacity.
Koroneiki olives, morphological characteristics
The Koroneiki olives, presents excellent characteristics for the production of olive oil.
Maturation: Koroni is a variety of ripening olives early (two weeks after Arbequina) .
Size: Koroni variety has the olive of very small size.
Form: the olive is elliptical and slightly asymmetrical.
Skin color: the Koroni olives, have the vinous red color at maturity.
Pulp: The bone pulp ratio is very low.
Yield: Koroneiki olives have high yield. In hedge culture, yields of 19-20% (2-3 points above Arbequina) can be achieved. In Greece there is talk of yields of olives over 25% in traditional olive groves.
Collection: Koroni olive tree has high resistance to detachment.
Uses: The Greek Koroneiki olives are good to produce olive oil.
Advantages: has high and constant productivity. Higher yield than the varieties usually grown in hedge. Stable and good characteristics olive oil.
Disadvantages: it is not resistant to cold (in Greece it is replaced by other varieties when the altitude is more than 400 meters). Tuberculosis sensitive
Koroneiki Extra Virgin Olive Oil (EVOO)
Extra Virgin Olive Oil Koroneiki, is highly appreciated in Greece for its high stability and good organoleptic characteristics.
Taste: Koroneiki EVOO is sweet with moderate spicy, bitter taste. The aroma is fruity with high intensity of apple, almond, banana and green grass.
Properties: Koroneiki olive oil has a high content of oleic acid (76-80%). This, together with an average amount of polyphenols make the oil have high stability.
We can find the oil Koroni alone or mixed with less stable varieties such as Arbequina.
We have translated the information on our website from Spanish to English. Note that some words may have seen their meaning altered during their translation.