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Sarmakinas Daily Drops Natives Olivenöl
Sarmakinas Daily Drops Natives Olivenöl
Sarmakinas Daily Drops Natives Olivenöl
Sarmakinas Daily Drops Natives Olivenöl
Sarmakinas Daily Drops Natives Olivenöl
Sarmakinas Daily Drops Natives Olivenöl

Sarmakinas Daily Drops Natives Olivenöl

Produced by Sarmakinas — producer profile

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Verification
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Award Record
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Phenols
616 mg/kg
Reported total-phenol result
Latest Release
2025
1 release recorded
Koroneiki High Phenolic Monovarietal

Sarmakinas Daily Drops is a single-variety Koroneiki extra virgin olive oil from the producer's own groves in Messinia, Greece, hand-picked and cold-extracted below 27 °C. It carries 616 mg/kg of polyphenols and a 0.26% acidity, with a fresh, clear and intense character marked by light bitterness and a peppery finish. The oil suits a daily ritual of two to five drops taken neat or stirred into matcha, smoothies, yoghurt and salads.

Evidence over time

Release History

2025
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Varieties
Koroneiki
Phenols
616 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
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Sensory Profile & Character

Sensory Profile

Fruitiness 4.8
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.8
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.5
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.3
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
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Estimated Based on profiles for: Koroneiki .

Phenols & structure

High phenolic

The latest release lists 616 mg/kg total phenols.

Why choose it

Higher-phenol oils often suit customers who enjoy assertive bitterness and peppery pungency, and phenols can contribute to oxidative stability.

Worth knowing

A total-phenol result alone does not establish eligibility for a specific regulated health claim.

Published value616 mg/kg
Place & provenance

Sense of place

The oil is listed as coming from a single estate in Messinia, Peloponnese, Greece, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originMessinia, Peloponnese, GreeceSingle estate
Harvest & milling

How it was made

The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationHand picked
Olive composition

Single variety listed

The latest release lists Koroneiki as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataKoroneiki

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