El Greko Peloponnese olive oil has a naturally low acidity, not exceeding 0.4% The Greek Peloponnese Peninsula is a paradise with bright and diverse vegetation. Most of the peninsula is occupied by olive groves. It is here that nature itself has created ideal climatic conditions for the ripening of juicy, oily olives, from which fragrant, polyphenol-rich oil is obtained. Thanks to the hard work of dozens of generations of local peasants, today we have the opportunity to enjoy a simple, fragrant, very soft olive oil. Koroneiki is the most famous olive variety in Greece, as it accounts for 60% of Greek production, has been grown for more than 10 centuries. It is grown everywhere. Olives are small in size and ripen from October to December. The weight of the olive is from 0.3 to 1.0 grams. Despite the fact that the crown tree needs little care and can withstand low temperatures, it is it that gives the best quality of oil compared to other varieties. Olive oil of the Koroneiki variety has a pronounced aroma and taste with hints of fresh herbs and apples. Enriches the taste of salads from raw vegetables and leafy greens. There is a lot of oleic acid in this oil, it is stable and suitable for cooking any dishes. It is especially recommended for cooking vegetable dishes and pesto sauce. The variety is used almost exclusively for the production of oil. The Manaki variety ripens very late — from the end of January to the beginning of February. Its light green oval-shaped fruits have an average size, an easily separated bone and elastic flesh. The variety is grown mainly near the city of Nafplion, the ancient capital of Greece, also in Corinth and on the coast of the Argolikos Gulf of the Aegean Sea in the east of the Peloponnese peninsula. The weight of the olive varies from 2.2 to 2.9 grams. A distinctive feature of the Manaki tree is that it grows at a high altitude, where other varieties cannot take root. They have a natural olive flavor with notes of citrus, flowers, herbs and tomato leaves. Some attribute Manaki to dual-use varieties, since it can also produce edible olives of considerable value. It goes well with fried asparagus, bok choy and seaweed. TR CU 024/2011