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Artajo 10 Koroneiki 500 ml

Offer price17,60€

Artajo 10 Koroneiki is one of the most awarded EVOOs from the Navarre olive mill, made with green olives of the Greek Koroneiki variety, harvested at their optimal point of ripeness.

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Aceite Artajo Koroneiki
Artajo 10 Koroneiki 500 ml Offer price17,60€

About the oil mill

Artajo is synonymous with reinvented olive-growing tradition. With roots dating back to 1780 in Navarra, this family business revived its legacy in 1998 with a sustainable and innovative vision. The Los Llanos estate, located between the Bardenas Reales and the Moncayo, in the heart of the Ebro Valley, hosts a privileged environment with more than 3,300 hours of annual sunshine, ideal for olive cultivation.

After an exhaustive trial with 70 olive varieties, Artajo selected 14 with which it now produces its oils. Each bottle reflects the unique character of the land, the climate, and the care at every stage of the process. Sustainability is one of its pillars: the 300 hectares of cultivation act as a natural sink, absorbing about 3,000 tons of CO₂ per year.

Artajo combines advanced technology and respect for the land to offer EVOOs with a marked aromatic personality. Its commitment to biodiversity and the environment makes them leaders in high-end extra virgin olive oil, appreciated both for its flavor and its values.

Aove features Koroneiki

The Koroneiki variety is native to Greece and one of the most cultivated in the eastern Mediterranean. In recent years it has gained ground in Spain, where it has come to stay, especially in modern farms due to its great adaptability and excellent quality, allowing the production of an intense and very aromatic oil, with high stability.

Pairing

Although it is very versatile, Koroneiki oil stands out especially in dishes with a Mediterranean base, pairing perfectly with Greek salads with feta cheese, tomato, cucumber, and olives, as well as with dishes with eggplant, roasted peppers, zucchini, or artichokes.

It also enhances roasted meats, oily fish such as sardines or tuna, spiced soups, lentil or chickpea stews with cumin, and even pilaf-style rice dishes. In baking, it can be used for Greek yogurt cakes or traditional breads like koulouri.


Its robust character also makes it perfect as a finishing touch on hummus, pastas, or pizzas with intense ingredients like anchovies or blue cheese.

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