Extra Virgin Olive Oil from Crete

Extra Virgin Olive Oil from Crete

250 ml (8.5 oz)
$17.00
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Extra Virgin Olive Oil from Crete
  • Extra Virgin Olive Oil from Crete
  • Extra Virgin Olive Oil from Crete
  • Extra Virgin Olive Oil from Crete
  • Extra Virgin Olive Oil from Crete
Extra Virgin Olive Oil from Crete

Extra Virgin Olive Oil from Crete

Buy Extra Virgin Olive Oil cold pressed from our single source family estate in Crete. Enjoy generations of tradition with authentic Greek EVOO. Shop Kofinas!

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Description

Extra Virgin Olive Oil is a single-origin, monovarietal Koroneiki cold-pressed from hand-harvested olives in the Messara Valley, Crete, with no blending or additives.


  • SINGLE ORIGIN, MONOVARIETAL KORONEIKI

    Sourced exclusively from the Messara Valley, Crete. Cold-pressed within hours of harvest for maximum freshness and flavor integrity.

  • ULTRA-LOW ACIDITY, HIGH POLYPHENOLS

    Acidity between 0.2% and 0.3% with polyphenol content of 500 mg/kg and above.

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How to use

A versatile, all-purpose oil with a clean, grassy flavor and a signature peppery finish. Equally effective as a finishing oil and an everyday cooking oil.

FINISHING & DRESSING: Drizzle over salads, pasta, grilled meats, or vegetables. Combine with our Dark Traditional Balsamic or Greek Honey Balsamic for an effortless bread dip.

EVERYDAY COOKING: Use for sauteing, roasting, marinades, and baking. High smoke point above 380 °F ensures stability at cooking temperatures.
Pairing Suggestions

From Crete, With Love

Started by our yiayia in her sun-drenched Cretan groves, Kofinas olive oil carries three generations of family tradition. Made for the meals that matter, it transforms everyday cooking into moments of Mediterranean warmth that gather everyone around the table.

Meet the family behind it

Visit our Montgomery store or stop by Findlay Market on Saturdays to taste our oils and ask questions.

Market-House Stall 119 1801
Race Street Cincinnati, OH 45202

8210 Market Place Lane
Cincinnati, OH 45242

ULTRA-LOW ACIDITY

Our oil has 0.2%-0.4% acidity (well below the 0.8% extra virgin standard). This ultra-low acidity preserves powerful polyphenol antioxidants, delivering superior flavor and anti-inflammatory benefits.

COLD-PRESSED WITHIN HOURS

Hand-picked at dawn when polyphenols peak, then cold-pressed below 27°C within hours. This immediate pressing preserves delicate flavors and antioxidants—the way our family has done it for generations.

FROM OUR GROVES TO YOUR TABLE

Every bottle comes from our family estate in Crete, where we've grown Koroneiki olives for three generations. Not factory-made, just oil crafted with devotion by a family who prioritizes quality above all.

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Why Kofinas Stands Apart

Not all olive oil is created equal. Here's what makes ours different.
Store-Bought Why It Matters

Polyphenol (Antioxidant) Content

 Average of 100-250mg/kg Greater than 600mg/kg polyphenol content Polyphenols fight inflammation and reduce therisk of chronic disease

Acidity Level

 Between 0.8 and 1.0% Standard 0.2-0.4%5× purer Lower acidity means purer taste & longer shelf life

Freshness

 Older, unknown harvest date Always the freshest harvest Newest harvest means peak flavor and health benefits

Single Origin

 Sometimes. Often blended from multiple sources Always fron Stavies, Crete. 100% Koroneiki Blends often combine leftover,low-quality olives

Most Asked Questions

READ ALL FAQ
Should I store my olive oil in the refrigerator so that it lasts longer?

This is not at all necessary. A dark place without moisture is the optimal location to store your oil. Keep your extra bottles of Mt. Kofinas olive oil in a cool, dark place like a pantry closet. Sunlight and moisture are two things that can harm your olive oil. However, olive oil can be used as a natural preservative. By its nature, olive oil is fairly stable and certainly is delicious for many years.
 I forgot my olive oil in my freezing car overnight and now the olive oil is cloudy white. Did my olive oil spoil?

No, it just turned to a solid. After being in room temperature for a while it will return to it’s original state. Trust us, it will still taste great.
There’s pulp at the bottom of my olive oil, does this mean that it went bad?

No, our olive oil is natural and unfiltered so with time the fruit particles may settle. Mix the oil by tipping the bottle before using so it is evenly dispersed.
Can I cook with the olive oil?

Yes, people have been cooking with olive oil for thousands of years. As part of the Mediterranean diet this is the main ingredient and cooking method of most dishes. It also gives a great taste to the food and helps infuse flavors.
Can I fry with olive oil?

Yes, it is actually a great oil to use because it stands up well since the smoking temperature (380˚F – 400˚F) is above the ideal frying temperature (350˚F-365˚F). The reason olive oil is not commonly used in frying is based on cost. Out of the available oils, olive oil is among the most expensive, but also the most delicious.
If I fry with olive oil, will the olive oil change from a “good fat” to a “bad fat” ?

Extra virgin olive oil is a great source of poly-unsaturated fats. Simply frying with olive oil will not change the chemical composition. Your extra virgin olive oil will NOT change into a saturated fat, or a trans fat.

Extra Virgin Olive Oil from Crete: Single-Origin Koroneiki EVOO

Learn More

Not all olive oil is the same, and once you taste the difference, it is hard to go back. Kofinas Extra Virgin Olive Oil is a single-origin, monovarietal Koroneiki EVOO, cold-pressed within hours of harvest from the Messara Valley in Crete by the same family for four generations. If you have been looking for an everyday olive oil that actually delivers on flavor, freshness, and quality, this is it.

What Is the Difference Between Olive Oil and Extra Virgin Olive Oil?

Most people use the terms interchangeably, but there is a real difference between them. Regular olive oil is typically refined using heat or chemical processes, which strips out much of the natural flavor and nutritional value. Extra virgin olive oil skips all of that. It is mechanically cold-pressed with no chemicals, no heat, and no refining.

The grade is also determined by acidity. Any oil below 1% acidity qualifies as extra virgin, but that is just the minimum. Kofinas EVOO sits between 0.2% and 0.3% acidity, well below the industry threshold, which means better flavor and a longer shelf life.

The difference also shows up in polyphenol content. Refined oils lose most of their antioxidants during processing. Kofinas EVOO carries a polyphenol content of 500mg/kg and above, far beyond what most store-bought options deliver.

How Is Extra Virgin Olive Oil Made?

The production process is what separates a great EVOO from an average one. At Kofinas, the Koroneiki olives are hand-harvested from family groves across the Messara Valley in Crete, a region known for producing some of the finest olives in Greece.

After harvest, the olives are cold-pressed below 27°C within hours of picking. That timing matters because polyphenols peak at harvest and begin degrading quickly once the olives are off the tree. Most commercial oils sit for days before pressing. Kofinas presses within hours, then stores the oil in tins to keep it completely out of light until the moment of bottling, which happens daily.

Four generations of the Manousakis-Semertzides family have followed this same process, and that consistency shows up in every bottle. Among the best selling olive oils in the lineup, this flagship EVOO is the one that started it all.

What Are the Health Benefits of Extra Virgin Olive Oil?

Extra virgin olive oil is one of the most studied foods in nutrition. Research consistently links regular consumption to better heart health, reduced inflammation, and improved cholesterol levels.

The main drivers behind those benefits are polyphenols and monounsaturated fats. Polyphenols are natural antioxidants that help fight inflammation and protect cells from oxidative stress. Kofinas EVOO carries 500mg/kg and above, considerably higher than what you find in most supermarket oils.

How to Use Extra Virgin Olive Oil

One of the best things about this oil is how well it works across every type of cooking. Its low acidity, fresh harvest, high polyphenol content, and smoke point of 375-405°F make it a reliable choice for just about any recipe.

Here are the best ways to use it:

  • Dipping: Pour into a shallow dish and serve with crusty bread for a simple, delicious appetizer
  • Salad dressings: Use as the base for homemade dressings. The fruity, peppery flavor of Koroneiki EVOO adds real depth to any salad.
  • Drizzling: Finish pasta, fish, grilled vegetables, or soups with a light drizzle just before serving to preserve the aroma
  • Sauteing: Works well in a pan at medium heat for vegetables, proteins, and sauces
  • Grilling: Brush over meats, fish, or vegetables before grilling for a rich, golden finish
  • Marinades: Mix with herbs, lemon, and pepper as a base marinade for chicken, lamb, or fish
  • Baking: Swap into baked goods recipes for a moist, flavorful result
  • Cooking: A reliable everyday cooking oil across all heat levels up to its smoke point

The Greek extra virgin olive oil collection at Kofinas also includes a certified organic option if you are looking for something with organic certification.

What Pairs Well With Kofinas Extra Virgin Olive Oil?

Good olive oil paired with the right vinegar can turn a simple dish into something memorable. There are two pairings that work especially well with this EVOO.

The first is the Traditional Style Aged Dark Balsamic. Its deep, woody sweetness balances the peppery intensity of Koroneiki EVOO perfectly. Together they make a classic bread dipping combination or a simple but delicious salad dressing.

The second is the Greek Balsamic Vinegar Honey. The velvety sweetness of wildflower honey in the balsamic softens the bold fruitiness of the EVOO. This pairing works especially well drizzled over roasted vegetables, cheese boards, or grilled fish.

How to Store Extra Virgin Olive Oil

Olive oil has been used as a natural preservative for thousands of years, so your bottle is more resilient than you might think. A few simple habits will keep the flavor at its best:

  • Keep moisture out: Moisture is the biggest threat to olive oil quality. Seal the cap well between uses and avoid introducing water or wet utensils into the bottle. A pour-spout helps here.
  • Store in a dark place: Light degrades the oil over time. A kitchen cabinet or pantry works perfectly.
  • Room temperature is best: No need to refrigerate. Cold temperatures cause condensation, which introduces moisture and can make the oil go rancid.
  • Away from direct heat: A bottle near the stovetop is fine if you use it often. The goal is regular use, not perfect isolation.
  • Shelf life: An unopened bottle stored correctly lasts 18-24 months. Once opened, enjoy it within 9-12 months for peak flavor and the full benefit of its polyphenols.

Explore the full Kofinas olive oil collection to see the complete range.

Frequently Asked Questions

How to choose high-quality extra virgin olive oil?
Look for single-origin, monovarietal labeling, a stated acidity level below 1%, and cold-pressed production on the bottle. Dark glass packaging is another good sign of quality. Buying from a family producer with a specific region of origin also reduces the risk of getting a blended or diluted oil. Avoid anything labeled "light" or "pure olive oil" as these are refined blends that have lost most of their natural flavor and nutritional value.

What is the smoke point of extra virgin olive oil?
The smoke point of extra virgin olive oil sits between 375 and 405°F. This makes it suitable for sauteing, roasting, grilling, and light frying. High-quality EVOO with a high polyphenol content is more heat-stable than most people expect.

Is extra virgin olive oil good for cooking?
Yes, and it works across a wide range of cooking methods including sauteing, roasting, grilling, and baking. It also works well used raw as a finishing drizzle over dishes just before serving. Feel free to contact the Kofinas team if you have questions about which product suits your cooking style.

How long does extra virgin olive oil last?
An unopened bottle stored correctly lasts 18-24 months. Once opened, enjoy it within 9-12 months for peak flavor and maximum health benefits. Always store in a dark place away from direct sunlight, and keep the cap sealed between uses to prevent moisture from getting in.

What makes Greek extra virgin olive oil different?
The Koroneiki olive variety, grown primarily in Crete and the Peloponnese, is naturally high in polyphenols and monounsaturated fats compared to other cultivars. Family-run groves in regions like the Messara Valley produce oils that reflect both the terroir and traditions passed down through generations. That combination of variety, origin, and production method is what puts Greek EVOO in a category of its own.