Koroneiki
Olea europaea · Fruit
Top 10 pairings
Koroneiki is the small, oil-rich Greek olive cultivar behind most of the country's premium extra-virgin oil — famously intense, with a vivid grassy-green fruitiness, firm bitterness and a peppery throat-catch from its high load of healthful polyphenols. Tiny and pointed, it is grown overwhelmingly for oil rather than as a table olive.
Picking a good onedrag
Firm and glossy under a bright brineSlack and dull, the brine turned
SettledEveryday bestIt has dulled but stays dense. Use it in tapenade, pizza, roast chicken or braises.
The olivesA shade duller, skin still whole
Brine, jar or open tinSediment below, fruit still under
Squeeze one, once openGives a little, flesh still dense
Smell the open packSalty and sharp, a little vinegary
These cues are Olive's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
100%
Edible part
2.7 g drained · USDA records no refuse
2.7 g
Weight each
each one