Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed
Bottle of Stavros Olive Oil with pasta on a white surface
Two bottles of Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed side by side showing the front and back of the label
2024 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil
Backside Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed, showcasing nutrition facts
Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed
Bottle of Stavros Olive Oil with pasta on a white surface
Two bottles of Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed side by side showing the front and back of the label
2024 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil
Backside Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed, showcasing nutrition facts
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2024 Harvest

2024 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil

$24.00
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Grown & Harvested on our Brentwood, CA Farm
Stavros Olive Company certified extra virgin olive oil label by COOC
Certified Extra Virgin, Chemically & Sensory Tested
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Pesticide-Free Farming
Free shipping when you purchase 2+ bottles
Our 2024 Koroneiki Arbequina Blend brings together two celebrated Mediterranean varietals with deep culinary heritage. Koroneiki, long prized in Greece for its bold, peppery character, adds vibrant intensity. Arbequina, a beloved Spanish varietal known for its smooth, buttery profile, brings softness and balance. Together, both varietals produce a flavorful, medium robust oil. 

Freshly milled from our Brentwood orchard, this California extra virgin olive oil is bright, versatile, and full of natural flavor. 
  • Region: North Coast - Brentwood, CA 94513
  • Harvest Date: 12/2/2024
  • Size: 500 ml bottles (16.9 Fl. Oz) 
  • Bottle Dimensions: Height: 10.9 inches x diameter: 2.4 inches 

Producers often blend these varieties to create a "best of both worlds" experience:

  • Complexity: The Koroneiki adds depth and a "Tuscan-style" complexity that pure Arbequina sometimes lacks.
  • Stability: High-antioxidant Koroneiki oil helps extend the shelf life of the more delicate Arbequina.
  • Balance: The buttery sweetness of Arbequina mellows the intense bitterness and sharp pepperiness of the Koroneiki.

Medium intensity late-harvest (December–January) oil with the following characteristics:

  • Aromas (The Nose): Prominent scents of fresh-cut grass, green tea, and green banana. You may also detect herbal notes like mint, parsley, or tomato leaf.
  • Taste (The Palate): A complex mix of creamy almond or walnut nuttiness from the Arbequina, contrasted by the artichoke and green apple flavors typical of Koroneiki.
  • Sensation (The Finish): A distinctive peppery kick (pungency) and a balanced bitterness. These sensations are markers of high polyphenol content, which is common in early-harvest 2024 oils. 

This blend elevates everyday cooking with the richness of Mediterranean tradition and the freshness of our California harvest.

  • Savory: Drizzle it over grilled vegetables, finish roasted fish, whisk it into dressings, or pair it with warm bread.
  • Fresh: Ideal for finishing caprese salads, grain bowls, or as a dipping oil for crusty bread.
  • Sweet: The fruity notes make it surprisingly good over vanilla ice cream or used in citrus-based baking

100% California Extra Virgin Olive Oil - cold pressed from Koroneiki and Arbequina olive varietals (Koroneiki 65%, Arbequina 35%) - unfiltered
2024 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil

2024 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil

$24.00
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Learn About the Burn!

The "burning" or "stinging" sensation in the back of your throat after tasting extra virgin olive oil is a definitive marker of high-quality, extra-virgin olive oil (EVOO).
This sensation is known in the industry as pungency.

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Why it "Burns"

The burn is caused by a specific natural antioxidant phenolic compound called oleocanthal that is found in extra virgin olive oil.

  • The Receptor: Your throat contains a specialized sensory receptor called TRPA1. While this receptor is absent from the mouth and tongue, it is abundant in the upper throat and nasal cavity.
  • The Reaction: When you swallow high-quality oil, oleocanthal specifically activates these TRPA1 receptors, triggering the stinging sensation or even a slight cough. Tasters often use a "one-cough" or "two-cough" rating to describe the oil's strength—the more you cough, the higher its health-promoting properties!
  • The Ibuprofen Link: Interestingly, oleocanthal and ibuprofen trigger the exact same receptor, which is why they both cause a similar throat-catch sensation.

Antioxidant Properties:

Learn to Love the Burn!

In olive oil, oleocanthal works alongside other well-known antioxidants like hydroxytyrosol and oleuropein.

While hydroxytyrosol is often cited as the most potent antioxidant in the oil for cardiovascular health, oleocanthal is the primary compound responsible for the peppery "stinging" sensation that indicates high bioactivity and freshness.

What Oleocanthal Does for Your Body

Oleocanthal contributes to the body's defense against oxidative stress through several mechanisms:

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