Extra Virgin Olive Oil

Greek extra virgin olive oil is built on the Koroneiki olive — a small, intensely flavored variety that dominates Greek production and gives real Greek EVOO its signature peppery, grassy finish. Everything in this collection is single-origin Laconian Koroneiki, milled by Sparta Gourmet in the southern Peloponnese, where Koroneiki has been grown for generations.

Gourmet vs Premiere: Two Oils, Two Jobs

We carry two tiers from the same Laconian mill, and they are not interchangeable. Sparta Gourmet is the everyday cooking oil, built for sautéing, roasting and daily use. Sparta Premiere (522 mg/kg total polyphenols, certified by the World Olive Center for Health, certificate C2526-00733, February 2026) is a raw finishing oil only — drizzled over salads, dips or a plate of PDO feta, never heated. See the full comparison →

What the Polyphenol Number Actually Means

Polyphenols are the antioxidant compounds responsible for the peppery bite at the back of the throat — a marker of a fresh, cold-pressed, minimally processed oil. Most supermarket "extra virgin" olive oil tests well below 100 mg/kg. Sparta Premiere carries a published, third-party lab certificate for its polyphenol content. Why Koroneiki produces some of the highest polyphenol counts in the world →

Harvest Date, Not Just "Best By"

Olive oil degrades from the moment it is pressed. A harvest date tells you what you are actually buying; a "best by" date alone tells you almost nothing. Every Sparta Gourmet and Premiere bottle carries its harvest year on the label. New to Greek olive oil? Start with our guide to what actually separates extra virgin from virgin olive oil →

Frequently Asked Questions

What's the difference between Greek and Italian olive oil?
Greece produces over 80% of its olive oil at extra virgin grade — the highest in the world — primarily from the high-polyphenol Koroneiki variety. Italian oils vary widely by region and variety, and many bottles labeled 'Italian' are blended from olives grown in Tunisia, Spain, or Greece and bottled in Italy. Greek single-estate oils from regions like Laconia and Messinia consistently deliver higher polyphenol counts and better traceability.
What is high-polyphenol olive oil?
High-polyphenol olive oil contains 250 mg/kg or more of total polyphenols — the EU threshold for a protected health claim. Premium therapeutic-grade oils range from 400 to 800+ mg/kg. Polyphenols are the antioxidants responsible for EVOO's anti-inflammatory, cardiovascular, and cognitive health benefits, and they produce the characteristic peppery throat sting of a quality oil.
Which Greek olive oil is best for the Mediterranean diet?
Early-harvest Koroneiki EVOO from the Peloponnese — such as Sparta Gourmet from Laconia — is ideal. It delivers the highest polyphenol concentration, robust flavor, and the anti-inflammatory Oleocanthal content that makes Mediterranean diet research so compelling. Use it raw as a finishing oil for maximum benefit.
How do I read an olive oil harvest date?
The harvest date tells you when the olives were pressed into oil. Olive oil is best consumed within 18 months of harvest for peak polyphenols and flavor. If a bottle shows only a 'best by' date with no harvest date, that is a red flag — you have no way to know how old the oil actually is.
What does PDO and PGI mean on a Greek olive oil label?
PDO (Protected Designation of Origin) guarantees the oil was produced, processed, and packaged in a specific geographic region using traditional methods — the strictest EU quality designation. PGI (Protected Geographical Indication) requires at least one stage of production in the named region. Both certifications are independently verified and protect against mislabeling and adulteration.