Grove walk and tasting
A walk among the trees, how Koroneiki is grown, and a guided tasting of our oil with bread, olives and local wine.
€ price per personExtra virgin olive oil · Trifyllia, Messinia
GENOSγένος (n.) — family, lineage, the line that carries on.
Koroneiki olive oil from our family's groves in western Messinia, packed in tins and sent from the grove to your table.
VarietyKoroneiki
RegionTrifyllia, Messinia
CategoryExtra virgin
Packed inTins, 0.5–5 L
One oil, one family of tins.
Single estate · Koroneiki
Lab-tested every harvest
Ships across Europe & beyond
Award / certification logo goes here
From the grove
How it is made
Three moments of the year, as the camera recorded them in the grove and at the mill.
Newsletter
News from the grove and first word on the new harvest
The family
The people behind GENOS
Genos means root, origin, the generations that follow one another. Our olive trees grow on the hills of Trifyllia, between Mount Psychro and the Ionian Sea, with plenty of sun and air from the sea. Several generations looked after them before us and left us knowledge that is not written in books. My father, Giorgos, and I, Dimitris, both studied agronomy at the Agricultural University of Athens. So every decision in the grove, from pruning to the moment of harvest, rests on both tradition and science. From here, Koroneiki gives the oil of our genos, for our children to carry on.
Dimitris ZogopoulosAgronomist · Agricultural University of Athens
History
Where the olive wrote history
To the south, the Palace of Nestor; to the north, Ancient Olympia; to the east, Ancient Messene beneath Mount Ithome. Between them, on the hills of Trifyllia, our olive trees grow.
3,200 years ago, Nestor's scribes recorded on clay tablets oil scented with rose and sage, offered to Potnia and Poseidon. At Olympia, victors were crowned with a branch from the sacred wild olive, the Kallistephanos. The olive has always been here: on the table, in the offerings, in glory.
The trees and the tools have changed; the work has stayed the same: look after the grove, pick at the right moment and keep the oil well.
Our land
Trifyllia, the home of Koroneiki
In the north-western corner of Messinia, where the Gulf of Kyparissia opens onto the Ionian Sea, lies Trifyllia. The municipality stretches from Avlonas and Kyparissia to Filiatra and Gargalianoi. Some five million olive trees grow here, and Trifyllia is one of the most important olive-producing municipalities in Greece.
The climate is purely Mediterranean. In the coastal zones of western Messinia the mean annual temperature exceeds 18 °C. Winter is mild and brings the rain, 800 to 1,500 mm a year, almost all of it between October and March. Frost rarely reaches the plain. Summer is long, hot and dry, with nearly 2,800 hours of sunshine a year.
The land rises in steps: first a narrow coastal plain, then a belt of low hills, and behind them the mountains of Kyparissia, whose highest peak, Aigaleo, reaches 1,224 metres. The olive groves spread mainly across the plains and the hills, at low altitude, looking out to the sea.
This is exactly what Koroneiki needs. It is a variety of warm, coastal areas. It does not like the cold and performs best below 400–500 metres. It withstands the thirst of summer and needs little winter chill to flower, so a mild winter does it no harm. Winter rains fill the soil with water before flowering, and the sun ripens the small fruit.
The character of our oil has its roots in this climate:
- Bitterness and pungency. The dry summer places the olive under a mild, natural shortage of water. Scientific studies show that under such conditions the fruit forms more phenolic compounds. These give olive oil its bitterness and the pungent “tickle” in the throat. In Koroneiki from Messinia, the more of these compounds there are, the more intense the bitterness and the pungency.
- Fresh, green aroma. Abundant sun ripens the fruit through to autumn. The mild winter, without frost, lets us harvest early, from October to December, while the olive is still green or just starting to darken and keeps its fresh aromas. This also spares us the damage that frost leaves on the fruit and, later, in the taste of the oil.
- Staying power. A very high oleic acid content is a natural gift of Koroneiki. Together with the phenolic compounds, it gives the oil great resistance to oxidation.
The result is a green, fruity olive oil with balanced bitterness and a peppery finish, which keeps its freshness.
Koroneiki100% one variety
MessiniaWestern Peloponnese
Oct – DecHarvest season
Sketch map, not to scale. Green: Trifyllia.
From the groves
A year in pictures
Photo: the mill
Photo: tins on the table
From grove to tin
Four steps, all in our hands
Most bulk oil is picked late and blended for volume. We work the other way: fewer litres, more character.
01
The grove
Each tree is pruned by hand so light and sea air reach the fruit. Healthy trees give healthy oil.
02
The harvest
We pick when the olives are ready, not by the calendar. Earlier fruit means less oil and more flavour.
03
The mill
Olives go to the mill quickly after picking, before they can heat up or bruise.
04
The tin
The oil rests, then goes into sealed tins that keep out light and air until you open them.
Why tins
The way Greek families have always kept their oil
Light and air are what age olive oil. A tin blocks both, travels without breaking, and is fully recyclable.
No light
Unlike clear glass, metal lets no light in, so the colour and aroma keep longer.
Safe to ship
No broken bottles on the way to Germany, the UK or the US.
Sizes for real kitchens
A 0.5 L to try, a 5 L tin for the household that cooks every day.
Tip
Decant a little into a small dark bottle for the table and keep the tin closed in a cool cupboard.
Awards & certificates
Recognition
award
Space for your first competition medal, e.g. NYIOOC, Olive Japan, Athena.
cert.
Space for certificates: organic, PDO / PGI, ISO, if you hold them.
lab
Link to the latest lab certificate as a PDF.
Lab analysis · Transparency
What is in the tin, in numbers
Every harvest is tested by an accredited laboratory. Here are this year's results next to the legal limits for extra virgin olive oil.
| Parameter | EU limit (EVOO) | GENOS 2025/26 |
|---|---|---|
| Acidity (% oleic acid) | ≤ 0.80 | 0.69 |
| Peroxide value (meq O₂/kg) | ≤ 20 | 5.7 |
| K232 | ≤ 2.50 | 1.661 |
| K268 | ≤ 0.22 | 0.122 |
| ΔK | ≤ 0.01 | −0.002 |
| Fatty acid ethyl esters (mg/kg) | ≤ 35 | 8 |
| Waxes C42+C44+C46 (mg/kg) | ≤ 150 | 46 |
| Oleic acid C18:1 (%) | 55.00–85.00 | 75.16 |
| = 0 | 0.0 | |
| > 0 | 4.5 | |
| — | 2.6 | |
| — | 3.6 |
Panel test profile
Scale 0–10, as in the official method of the International Olive Council. Intensity of fruitiness: delicate up to 3, medium above 3 and up to 6, robust above 6 (EU Regulation 2022/2104, Annex II).
Dashed line: the limit for a well-balanced oil, fruitiness plus 2 points.
Limits: EU Regulation 2022/2104.Ask for the full certificate →
Reading the results
What each value means
Acidity
Free fatty acids formed when olives are damaged or wait too long before milling. A low value shows healthy fruit, milled quickly.
Peroxide value
The first products of oxidation. A low value shows fresh oil that has been protected from air, light and heat.
K232, K268 and ΔK
Ultraviolet absorbance. K232 rises with early oxidation; high K268 or ΔK values point to old or refined oil.
Fatty acid ethyl esters
Formed when olives start to ferment. A low value confirms sound fruit, even where acidity would not show a problem.
Waxes
High values reveal oil extracted from pomace with solvents. Oils obtained by mechanical means alone have low levels.
Oleic acid
The main fatty acid of olive oil. Koroneiki oils are typically around 75%.
Panel test
8 to 12 trained tasters look for defects and score fruitiness, bitterness and pungency. For extra virgin oil the median of defects must be zero and the median of fruitiness above zero.
How we test
Samples from every harvest are analysed by an accredited laboratory, Multichrom Lab. We publish the results here after each harvest, and the full certificates are available on request.
Limits: Commission Delegated Regulation (EU) 2022/2104. The science behind each test is explained in the article “The categories of olive oil”.
Grove diary
A year in the grove
Photos and short videos from our groves in Trifyllia: the work of each season, from pruning to the harvest and the mill.
The olive grower's year
Months are indicative and change with the weather of each year.
Shop
This year's harvest
One oil, from our own groves, in four sizes.
Harvest year2025–26
PickedDecember 2025
Milled15 December 2025
Shipping: EU, UK, USA. Cost shown at checkout.
New harvest: Pre-order before the harvest.
Prefer the phone? Call or WhatsApp us to order.
Adopt a tree
Join the family: adopt a GENOS olive tree
Choose a tree in our groves in Trifyllia. We give it your name, look after it all year, and send you its oil after every harvest.
Per year
€ price
One-year adoption. Renew each year or give it as a gift.
Certificate of adoption
Anna Müller
is the adoptive family of olive tree no. 047
Example only
What you receive
Your name on a tree
A sign with your name, or the name of the person you give it to, on your own tree.
Certificate with GPS
A certificate with the tree's number and exact location, so you can find it on the map.
Oil from the harvest
A tin of GENOS oil from the new harvest, shipped to your home each winter.
News through the year
Photos of your tree in bloom, with fruit, and on harvest day.
Visit anytime
Come to Messinia and we will take you to your tree, with a tasting in the grove.
A gift that lasts
For birthdays, weddings or a newborn: a tree that gives every year.
Adopt your tree
Fill in the form and we will send you payment details and your certificate.
Visit us
Experiences in the grove
Come to Trifyllia and see where your oil comes from. Small groups, run by the family, in Greek and English.
Taste and cook
The tasting, then a simple Greek dish cooked together with olive oil, eaten at a table in the grove.
€ price per personHarvest day
Spread the nets, pick olives with us, follow them to the mill and taste the new oil the same day. Lunch included.
€ price per personBook at least 48 hours ahead. Groups over 10 people, please contact us first. Tell us about any food allergies.
Request a booking
Kitchen
Traditional Greek recipes with olive oil
The dishes Greek families cook every week: ladera, legumes, pies, salads, meat, fish, breads and sweets. Each one uses olive oil as the main ingredient, not just for frying.
Articles
Notes from the grove
How we farm, how to choose and taste olive oil, and news from each harvest.
In the press
Written about GENOS
publication
Space for articles, interviews and reviews about GENOS, with the outlet name, a short quote and a link.
publication
Local press in Messinia, food blogs and importers' newsletters all count.
Wholesale & trade
For shops, restaurants and importers
We supply delis, restaurants and importers abroad directly from the producer. Tell us what you need and we will reply with prices and shipping.
- Formats0.5 · 1 · 3 · 5 L
- Private labelOn request
- SamplesAvailable for trade buyers
- DocumentsLab analysis per lot
Newsletter
News from the grove and first word on the new harvest
Write to us
info@genosoliveoil.com
Phone & WhatsApp
+30 69X XXX XXXX add number
Orders by phone in Greek, English.
Hours (Greek time)
| Mon – Fri | 09:00 – 17:00 |
| Saturday | 10:00 – 14:00 |
| Sunday | Closed |
Visits to the grove by appointment.