Exclusively Koroneiki olives
The tiny queen of big flavor
Grown in Crete, Greece
Single source goodness
The latest harvest
A taste that's alive
Kurio olive oil is cold-pressed from single origin Koroneiki, handpicked early when the olives are bright green and full of fire.
Our olives grow on the southern coast of Crete, where rocky, arid hills meet the Messara plain. The air carries the scent of sun-baked earth and brine from the nearby coast. Silvery olive leaves catch the light, and goats pick their way down steep, terraced hillsides between the groves. The region’s unique microclimate (where extended sunshine meets warm Mediterranean winds and rich alluvial soils) support olives that develop high phenolic content and oil with a distinct, spicy flavor.
Why Kurio
Kurio is for those who have learned (or suspect) that most olive oil sold in the United States is not what it claims to be.
In Crete, olive oil has never required explanation. Locals know the farmer, the grove, and the month of its harvest. The oil is pressed within hours, bottled at its source, and enjoyed over the course of the year, until the next harvest cycle. Excellent quality olive oil is not a luxury—it is simply how things are done. Kurio brings that same transparency to our friends. It is certified organic, harvest-dated, and traceable to it's region on the island. There is no guesswork or vague origins. The groves are named. The farms are known. The farmers are family.
This is an olive oil that has moved quietly between groves, kitchens, and monasteries for centuries. Pressed early, kept fresh, and used generously, without ceremony always with respect. It belongs as much to the everyday as it does to the sacred. Kurio does not improve on tradition, we simply refuse to dilute it.
