The Oil

One grove. One variety. One harvest.

Single-origin extra virgin olive oil from a family estate in Roupaki, Peloponnese. Koroneiki olives, grown and pressed on the same land for generations. Not sourced. Not blended. Not compromised.

The Olive

Koroneiki. The gold standard.

Koroneiki is the most prized olive variety in Greece — small fruit, low yield, and an exceptional capacity for polyphenol concentration. It has been cultivated across the Peloponnese for thousands of years, prized not for its quantity but for the quality of the oil it produces.

The variety is the reason our oil tests the way it does. Koroneiki olives harvested early — before full ripeness — yield oil with intense flavour and significantly higher polyphenol levels than olives left to mature. That is how we harvest.

freshly harvested olives

The Region

Roupaki, Peloponnese.

The Peloponnese produces some of the finest olive oil in the world. Our grove sits in Roupaki — a small village surrounded by ancient olive groves, with the climate, elevation, and soil conditions that Koroneiki thrives in.

This land has been in the family for generations. The same trees, the same soil, the same care. That continuity is not incidental — it is the foundation of what makes this oil what it is.

Our grove under the winter Halcyon sun

Single Origin

What you receive is oil from one grove. Nothing else.

Most olive oil — even premium olive oil — is blended. Oil from multiple groves, multiple regions, sometimes multiple countries, combined to produce a consistent product at scale. Leonidas Grove is not that. What you receive is the oil from our family estate in Roupaki, from a single harvest, pressed and bottled without blending. The character in the bottle is the character of that year — the rain, the heat, the harvest date. Nothing added. Nothing adjusted.

Grove

Harvest per year

Blending

The Process

Pressed within hours. Bottled without compromise.

The window between picking and pressing matters. Every hour costs flavour and polyphenols. We take the harvest to the local stone mill the same day it is picked.

Early harvest — picked before full ripeness to maximise polyphenol concentration

Same-day pressing at the local stone mill in Roupaki

Cold-pressed below 27°C — preserves flavour and bioactive compounds

Unfiltered and bottled immediately — no additives, no processing

Tasting Notes

What to expect in the bottle.

4.5

Fruity

Fresh green fruit, cut grass, green tomato

Immediate on the nose. The aroma is grassy and herbaceous — characteristic of early-harvest Koroneiki. Bright and clean, not jammy or overripe.

3.2

Bitter

Artichoke, green almond, fresh herb

A clean, pleasant bitterness that signals high polyphenol content. Not aggressive — it sits mid-palate and fades cleanly, leaving the mouth fresh rather than coated.

3.5

Pungent

The throat catch — oleocanthal at work

The peppery finish at the back of the throat is oleocanthal — the same compound that inhibits inflammatory enzymes. A strong catch is a quality signal. Ours is deliberate.

What it works with

Bread & mezze

Pour generously. The intensity stands up to good sourdough, olives, labneh, and hummus.

Raw vegetables & salads

Use it as a finishing oil, added just before serving to preserve the flavour and fruitiness.

Grilled fish, meat & seafood

Finish with it after the heat. The herbaceous notes complement fish, lamb, and chicken without masking them.

Cooking

Greeks have cooked with olive oil for generations. Low acidity means it handles heat well. Enjoy it in abundance.

Daily habit

A tablespoon each morning. Straight. The simplest way to get a consistent daily dose.

The Science

The numbers behind the oil.

465.9mg/kg total polyphenols. Independently certified. Eurofins Athens, January 2026.

Find out more

@leonidasgrove

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