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Olea Las
Olea Las Organic Extra Virgin Olive Oil – Koroneiki from Laconia (100ml Travel Tin)
Olea Las Organic Extra Virgin Olive Oil – Koroneiki from Laconia (100ml Travel Tin)100 in stock
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Organic
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Peloponnese
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Vegan
Product Description
Product Description
Taste It First. The Lab Results Are Already In.
Olea Las Organic Extra Virgin Olive Oil is made from a single olive variety, Koroneiki, in Vrontamas, a village in Laconia in the south-east Peloponnese. It is certified organic, with the control body's code printed on the tin. This small tin holds the same oil as the larger ones, so a few spoonfuls are enough to tell whether it belongs in your kitchen.
In the glass, it is fresh and green, fruity on the nose, with a peppery tickle at the back of the throat and a light bitterness in the background. The producer describes notes of almond, pine and eucalyptus. At the Berlin Global Olive Oil Awards 2026, it won a Silver Award for sensory quality among organic oils.
What the laboratory found, in plain words
An independent laboratory recognised by the International Olive Council has analysed this oil. In short:
- The olives were handled with care. Acidity measured 0.34%, where the law allows up to 0.8% for an extra virgin oil.
- The oil is fresh. Peroxides, which rise as an oil ages, measured 5.3 against a limit of 20.
- Nothing unwanted. The sample was screened for 475 pesticides, and none were detected.
The full figures, with the date of the analysis, are in the Nutritional Components tab.
How to taste it
Pour a spoonful into a small glass and warm it in your hand for a moment. Smell it, then sip and draw in a little air. Fruitiness comes first, then a light bitterness, then the peppery catch at the back of the throat. Trained tasters found no defects in this oil and scored its fruitiness and pepperiness clearly above its bitterness.
Then try it the everyday way: on bread with a pinch of salt, and over a Greek salad with feta.
Small enough to travel
At 100ml, the tin is within the size most airports accept for a container of liquid in hand luggage, packed in the usual clear bag. Rules vary, so check with your airline or airport before you fly. Metal does not break in a bag and keeps the oil in the dark.
Found your oil?
The travel tin is the dearest way to buy this oil by the litre: it is made for tasting and travelling. For the kitchen, the same oil comes in a 1-litre tin, about a month of cooking, and in a 3-litre tin, which costs the least per litre.
How it arrives
The tin travels inside an outer carton. Metal is the safest way to ship oil across Europe: no glass to break, and the oil stays in the dark the whole way. If your tin arrives visibly damaged, tell us and we will sort it out.
Perfect for:
- A first taste, on its own or on bread, before you choose a larger tin.
- Salads and bread away from home, on a trip, at the office or on a picnic.
- A small gift for someone who cooks and cares about what is in the tin.
- A side-by-side tasting, next to the oil you use today.
An organic olive oil you can taste before you trust it.
Nutritional Components
Nutritional Components
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: 100ml. 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.
Useful Information
Useful Information
Storage guide: how to keep a travel 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. At home, a cupboard; on the road, away from direct sun and never in a hot car.
- Closed firmly after every use: each opening lets air in, and air ages an oil faster than time does.
- 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: 100ml is about seven tablespoons. Use it within a few weeks, while its fruitiness is at its best.
Product details
- Format: metal travel tin, net content 100ml
- 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 carry in the post and in a suitcase. The tin is not the cheapest format of olive oil. It is how Greek kitchens have always kept it.
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