Koroneiki olives are small, usually measuring around 2-3 cm in diameter, and have a distinctive elongated shape. They have a high oil content, typically around 20-24%, which makes them ideal for producing high-quality olive oil.
Koroneiki olive oil is known for its unique and intense flavor, which is described as being fruity, with a slightly bitter and pungent taste. The aroma is often described as having green, grassy and sometimes even floral notes. It's also high in polyphenols, which give it a strong, slightly spicy and bitter aftertaste, and make it more stable and resistant to oxidation.
Koroneiki olives are usually harvested from October to January, and are mostly used for olive oil production, but also can be used for table olives. Koroneiki olive oil is considered as one of the best olive oil in the world and it's often used in high-end restaurants and by professional chefs.