Mi'ilya Koroneiki Cold Pressed: Clean and peppery [Harvest 2025]

750ml (25.4 fl oz) | Cold-pressed in steel drums

Harvested from Koroneiki olive trees grown in the hills around Mi'ilya, this limited harvest reflects the character of a Greek cultivar that has taken to Galilee soil over the past few seasons. Picked by hand and cold-pressed within hours, this extra virgin olive oil preserves the clarity and vitality of the fruit at its peak. The result is a robust, structured oil with a fresh green aroma, notes of cut grass and green tomato, a pronounced bitterness, and a clean peppery finish that lingers.

Aroma: Fresh green, cut grass
Palate: Green tomato and herbaceous notes, pronounced bitterness
Finish: Clean and peppery, lingering
Best Uses: Grilled vegetables, warm bread with labneh, bitter greens, roasted potatoes, grilled meats, bean and lentil dishes

Store in a cool, dry place, shielded from direct sunlight or heat.

Shareef Khateeb tends his olive groves in the hills around Mi'ilya, a village with a long agricultural history in the Upper Galilee. His work is continuous and attentive, caring for the trees through every stage of the year, from winter pruning to autumn harvest. The Koroneiki, a cultivar new to this land, was given the same care he brings to every tree he tends. For Shareef, olive farming is part of daily life, shaped by experience, patience, and a close reading of the land.

Farming Method: Organic practices, traditional methods, rain-fed, hand-picked

Mi'ilya sits on elevated terrain in the Upper Galilee, with rocky soil, dry summers, and coastal winds drifting in from the Mediterranean. The hills here have carried agriculture for generations, with olive trees among the longest-standing crops on the land.

Koroneiki, originally a Greek cultivar, was planted here in recent years. It has thrived in the conditions, producing oil known for its intensity and high polyphenol content. The trees press into oil that is bold, structured, and clearly shaped by the place it grew.

In autumn, Mi'ilya moves to the rhythm of the harvest. Olives are gathered by hand, pressed within hours, and the year's oil takes shape one batch at a time.

Art by: Alaa Satir

For the label, I wanted to highlight the shared agricultural heritage of Palestine and Sudan, two nations deeply rooted in the land, both facing struggles that attempt to sever that connection. Both olive oil and sesame are at the centre of daily life and tradition, from sustenance to self-care. The design depicts a woman seated among these plants, grounded and defiant, claiming her place in an act of quiet strength, tending to herself and her land at once.

Pairing suggestions: Grilled vegetables, warm bread with labneh, bitter greens and salads, roasted potatoes, grilled meats, and bean or lentil dishes.

Serving suggestion: Best with food that can hold pepper and bitterness. Koroneiki doesn't disappear into a dish; it adds to it.

1. Rich in Antioxidants – Extra virgin olive oil is packed with polyphenols and vitamin E, which help combat oxidative stress and protect cells from damage.
2. Heart Health – Regular consumption of EVOO is linked to lower levels of LDL cholesterol and improved cardiovascular health, thanks to its high content of monounsaturated fats.
3. Anti-Inflammatory Properties – Oleocanthal, a compound found in EVOO, has anti-inflammatory effects similar to ibuprofen, potentially reducing the risk of chronic diseases.
4. Vitamin Boost – EVOO is a good source of vitamins E and K, essential for skin health and blood clotting, respectively.
5. Digestive Health – Olive oil can aid in digestion by stimulating the digestive tract, promoting smoother digestion and potentially reducing the risk of gallstones.