Single-varietal organic extra virgin olive oil from an early harvest, sourced exclusively from our estates in Lleida, Catalonia. Produced entirely from Koroneiki olives.
Five generations of the Pons family have cultivated these calcareous soils at 500 metres altitude, under an extreme continental climate that defines the personality of our terroir. This environment imprints a unique character on the fruit, captured with precision through an early harvest.
On the nose, it expresses an intense green fruitiness with rich secondary aromas of olive leaf and artichoke. On the palate, medium-intensity bitterness and pepper balance with a persistent sweetness, lingering in a long and complex finish.
Especially recommended for raw use. Its balanced profile and exceptional stability enhance ham, carpaccios, tomato salads, fish and seafood, pasta and rice dishes. Chefs and food service professionals in over one hundred countries choose our Koroneiki EVOO for its freshness, complexity and aromatic persistence.
The importance of polyphenols
We extract the oil cold-pressed, without added water, in our state-of-the-art mill located next to the olive grove. The entire process begins within 30 minutes of harvest, preserving over 450 mg/kg of polyphenols. With this figure, JANIROC Koroneiki significantly exceeds the 250 mg/kg threshold set by Regulation (EU) 432/2012, allowing us to include the official EFSA health claim: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, as part of a varied and balanced diet." For this benefit to be effective: 20 g daily (approximately one and a half tablespoons).
Aroma : Aromatic herbs, freshly cut grass and tomato leaf.
Cata : Robust fruitiness and pungency, with a delicate bitterness.
Intensity : ****
Pairings : Finishing oil, salads, ice cream, dark chocolate and fresh fruit.
Single-varietal organic extra virgin olive oil from an early harvest, sourced exclusively from our estates in Lleida, Catalonia. Produced entirely from Koroneiki olives.
Five generations of the Pons family have cultivated these calcareous soils at 500 metres altitude, under an extreme continental climate that defines the personality of our terroir. This environment imprints a unique character on the fruit, captured with precision through an early harvest.
On the nose, it expresses an intense green fruitiness with rich secondary aromas of olive leaf and artichoke. On the palate, medium-intensity bitterness and pepper balance with a persistent sweetness, lingering in a long and complex finish.
Especially recommended for raw use. Its balanced profile and exceptional stability enhance ham, carpaccios, tomato salads, fish and seafood, pasta and rice dishes. Chefs and food service professionals in over one hundred countries choose our Koroneiki EVOO for its freshness, complexity and aromatic persistence.
The importance of polyphenols
We extract the oil cold-pressed, without added water, in our state-of-the-art mill located next to the olive grove. The entire process begins within 30 minutes of harvest, preserving over 450 mg/kg of polyphenols. With this figure, JANIROC Koroneiki significantly exceeds the 250 mg/kg threshold set by Regulation (EU) 432/2012, allowing us to include the official EFSA health claim: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, as part of a varied and balanced diet." For this benefit to be effective: 20 g daily (approximately one and a half tablespoons).
Aroma : Aromatic herbs, freshly cut grass and tomato leaf.
Cata : Robust fruitiness and pungency, with a delicate bitterness.
Intensity : ****
Pairings : Finishing oil, salads, ice cream, dark chocolate and fresh fruit.
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