Olea Las Organic Extra Virgin Olive Oil – Koroneiki from Laconia (3L Tin)

What an organic Koroneiki olive oil is made of

Olive oil is a single-ingredient food, so what matters is which fats it contains and how carefully the olives were treated. This tin declares the first, and a laboratory report documents the second.

The fat breakdown, as declared on the label

• Monounsaturated fat: 69.6 g per 100 ml, out of 91.6 g of total fat. It is the main type of fat in olive oil.
• Saturated fat: 14.9 g per 100 ml.
• Polyunsaturated fat: 7.1 g per 100 ml.
• Nothing else: no carbohydrate, no sugars, no fibre, no protein, no salt.

What the laboratory measured

Analysis by Multichrom Lab, Athens, a laboratory recognised by the International Olive Council. Certificate Π-130819, analysed 13 to 19 January 2026. Each figure is shown next to the limit the law sets for extra virgin olive oil.

• Acidity: 0.34%. Limit: 0.8%. A sign of how carefully the olives were handled.
• Peroxide value: 5.3 meqO₂/kg. Limit 20. A sign of freshness: it rises as the oil meets air.
• K232: 1.912 · K268: 0.161 · ΔK: −0.005. Limits: 2.50, 0.22 and 0.01. Checks used to confirm the oil has not been refined or blended.
• Pesticide residues: 475 substances tested, none detected at the laboratory's limit of 0.01 mg/kg.
• Tasting panel: no defects. Fruitiness 4.7, pepperiness 4.5, bitterness 3.3.

The figures refer to the sample analysed by the laboratory.

Nutritional values per 100 ml

• Energy: 3,449 kJ / 824 kcal
• Fat: 91.6 g of which saturates: 14.9 g, monounsaturates: 69.6 g, polyunsaturates: 7.1 g
• Carbohydrates: 0 g of which sugars: 0 g
• Fibre: 0 g
• Protein: 0 g
• Salt: 0 g

Ingredients

Organic extra virgin olive oil.

Net content: 3 litres. EU organic farming, control body GR-BIO-01. Greek product. No allergens are present: olive oil contains none of the substances listed in Annex II of Regulation (EU) 1169/2011.

Storage guide: how to keep a three-litre tin at its best

Olive oil has three enemies, in this order: light, heat, and air. The tin removes the first one entirely. The other two depend on where you keep it and how you close it.

How to store it correctly

• Cool and dark, below 25°C: that is what the label asks for. A cupboard or a pantry, not the worktop next to the hob.
• Closed firmly after every use: each opening lets air in, and air ages an oil faster than time does.
• Decant for daily use: pour what you need for a week or two into a small dark bottle and keep the tin closed. The tin is the store, the bottle is the tool.
• Never refrigerate: olive oil turns cloudy in the cold. It is harmless and reverses at room temperature, but there is no reason to cause it.

Freshness timeline

• Unopened, stored as above: until the best-before date printed on the tin.
• Opened, kept closed and cool: a household that cooks usually finishes a three-litre tin in about three months.
• Decanted into a small bottle: use within two to three weeks. A half-empty bottle is mostly air.

Product details

• Format: metal tin, net content 3 litres (101.4 fl oz)
• Producer: Marielena Markakou, Olea Las, Laconia, Greece
• Origin: Vrontamas, Laconia, Peloponnese
• Variety: Koroneiki, single variety
• Certification: EU organic, control body GR-BIO-01 (DIO)
• Awards: Berlin Global Olive Oil Awards 2026, Silver (Sensory Quality · Organic) and inclusion in the Elite Olive Oils 2026 index; Bronze 2025, awarded to the producer's previous harvest
• Tasting notes, as described by the producer: almond, pine, eucalyptus
• Allergens: none
• Ingredients: organic extra virgin olive oil
• Category: superior category olive oil obtained directly from olives and solely by mechanical means

What the tasting panel looks for

Every extra virgin olive oil has to pass a tasting by a trained panel, not only a chemical test. The tasters look for defects first, such as musty, winey, or rancid notes, and an extra virgin oil must have none. Then they score the good qualities: fruitiness, bitterness, and pepperiness. Bitterness and a peppery catch are not faults. They are what a fresh olive tastes like.

Why a tin, and not a bottle

The taste, colour and freshness of an olive oil keep longer in a sealed metal tin than in glass, because metal lets no light through at all. A tin is also safer to transport and holds quantities that glass cannot carry. The tin is not the cheapest format of olive oil. It is how Greek kitchens have always kept it.