Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed
Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed slighty titled against a wall surrounded by olives, olive oil in a small dish and bread
Two bottles of Stavros olive oil with labels on a white background
2025 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil
Set of 3 Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed, with one in focus, and the other two out of focus
Backside Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed, showcasing nutrition facts
Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed
Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed slighty titled against a wall surrounded by olives, olive oil in a small dish and bread
Two bottles of Stavros olive oil with labels on a white background
2025 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil
Set of 3 Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed, with one in focus, and the other two out of focus
Backside Stavros Koroneiki Arbequina Blend Extra Virgin Olive Oil bottle photographed, showcasing nutrition facts

2025 Harvest

2025 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil

$24.00
Illustration of black olives
Grown & Harvested on our Brentwood, CA Farm
Stavros Olive Company certified extra virgin olive oil label by COOC
Certified Extra Virgin, Chemically & Sensory Tested
Prohibition sign with a no pesticide symbol, indicating no pesticides used in Stavros EVOO
Pesticide-Free Farming
Free shipping when you purchase 2+ bottles
Our 2025 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, they create a flavorful, medium‑robust oil.
This year’s blend is an early‑harvest olive oil, picked while the fruit was still young and green—capturing brighter flavor and naturally higher polyphenol levels that come from harvesting early in the season.

Freshly milled from our Brentwood orchard, this California extra virgin olive oil is bright, versatile, and full of natural character. Drizzle it over grilled vegetables, finish roasted fish, whisk it into dressings, or pair it with warm bread. This blend elevates everyday cooking with the freshness of our orchard and the richness of Mediterranean tradition.

View Chemical Analysis

  • Region: North Coast - Brentwood, CA  94513
  • Total Polyphenols **mg/kg = 335
    • This is within the medium range:
      250 - 400 mg/kg
  • Harvest Date: 11/9/25
  • Size: 500 ml bottles (16.9 Fl. Oz) 
  • Bottle size: Height: 10.9 inches x Bottle diameter: 2.4 inches

Choosing an early harvest (October–early November) offers distinct advantages over late-harvest (December–January) oils:

  • Highest Polyphenol Content: Early-picked green olives contain the maximum concentration of polyphenols (antioxidants). These compounds help protect your cells from oxidative stress and support heart health.
  • Extended Shelf Life: High polyphenol levels act as a natural preservative, meaning an early harvest oil like this 2025 blend will stay fresh and stable for longer than a riper, "buttery" oil.
  • Potent Anti-Inflammatory Effects: The "peppery" sensation is caused by Oleocanthal, which has been studied for its ibuprofen-like anti-inflammatory properties.

This specific blend has medium intensity and features Ripe fruitiness - a set of olfactory sensations characteristic of the oil, which is reminiscent of ripe fruit, and comes from sound, fresh olives. It is perceived directly and/or through the back of the nose.

  • An Early Harvest Koroneiki-Arbequina blend represents a "crush" taken when olives are still green and under-ripe. This timing is specifically chosen to maximize health properties and flavor intensity rather than oil yield.

Because the olives were harvested early in the season, the oil will be vibrant, "green," and medium to high intensity.

  • Aroma (The Nose): Intense scents of freshly mown grass, green tomato leaf, and herbal mint. You’ll likely detect the bright, "snappy" scent of the Koroneiki over the softer Arbequina.
  • Taste (The Palate): A complex layering of bitter almond and artichoke. The Arbequina provides a creamy base, but the early-picked Koroneiki cuts through with notes of unripe banana and green apple.
  • The "Kick" (The Finish): Expect a significant peppery sting in the back of the throat. This is a hallmark of the 2025 early harvest and indicates the presence of Oleocanthal, a natural anti-inflammatory.

A small amount of early harvest oil goes a long way. Its robust flavor can transform a simple dish (like steamed vegetables or a grain bowl) without the need for extra salt or heavy sauces.

  • Finishing: Drizzle it over finished soups, grilled fish, or steaks just before serving.
  • Raw Consumption: Take a tablespoon daily as a "health shot" or use it in raw pestos and vinaigrettes.

100% California Extra Virgin Olive Oil - cold pressed from Koroneiki and Arbequina olive varietals (Koroneiki 65%, Arbequina 35%) - unfiltered
2025 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil

2025 Koroneiki Arbequina Blend - California Extra Virgin Olive Oil

$24.00
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Illustration of an olive branch with green olives on a white background

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.

olive oil being poured into a small white dish
Stavros Olives Closeup

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:

Closeup of Stavros Olives
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