Koroneiki is the most widespread olive variety used for oil production in Greece. Particularly prevalent in Crete and the Peloponnese, it plays a vital role in Greece’s olive-growing heritage. Cultivated primarily for its oil, it is well-suited to the dry conditions of the Mediterranean climate. In POTŌLO olive oil, the Koroneiki variety reveals an expressive fruitiness, accompanied by a mild bitterness and a peppery finish. However, the character of each oil also depends on the terroir, the ripeness of the olives at harvest, and the processing methods used.