Sparta Gourmet Organic Greek Extra Virgin Olive Oil 500ml — Cold-Pressed Koroneiki for Mediterranean Cooking | USDA & EU Certified Organic, Laconia

Organic Greek Olive Oil for Everyday Mediterranean Cooking

The 500ml bottle is where most of our customers land after their first order. It's the right size for a household that cooks regularly — large enough to use freely, small enough to stay fresh. Sparta Gourmet is our everyday cooking EVOO: sautéing, roasting, baking, Greek vinaigrettes, and finishing at the table. It comes from the Georgiou family's groves in Laconia, Peloponnese — single-estate, 100% Koroneiki.

This is a September 2025 harvest oil. That matters because olive oil degrades from the moment it's pressed, and most of what's sold in American grocery stores is already 18 to 24 months old before it reaches your kitchen. Ours isn't. The Koroneiki olives were cold-extracted within hours of harvest, bottled in dark glass to block light degradation, and shipped with the harvest date on the label — because we think you should know exactly what you're buying. Why harvest date matters more than the "extra virgin" label →

A USDA & EU Certified Organic Oil That Doesn't Taste Like a Compromise

Organic certification in olive oil is harder to earn than most people realize. It means no synthetic pesticides, no chemical fertilizers, no shortcuts in the grove or the mill. What it doesn't automatically mean is quality — plenty of certified organic oils are still bland, oxidized, or blended. Sparta Gourmet Organic is certified and exceptional: sub-0.3% acidity, polyphenols in the 350–500 mg/kg range, 100% Koroneiki mono-varietal, single-origin from Laconia. The peppery finish at the back of your throat is the polyphenols at work. The Sparta Gourmet line has earned a Silver in the High Polyphenol category at the Berlin Global Olive Oil Awards 2022, a Silver at the New York International Olive Oil Competition, and a Silver at the London Olive Oil Awards 2021. Not sure what separates extra virgin from virgin olive oil — and why the chemical standards behind that label actually matter? We break it down in detail.

Use it for everything a Mediterranean kitchen demands: sauté vegetables, roast potatoes, build a Greek vinaigrette, drizzle over grilled fish straight from the pan, or spoon it over marinated olives and feta. For bread dipping, try it alongside our aged Modena balsamic — the combination is the reason that bread dipping recipe keeps getting shared.

Built for Daily Use, Not the Back of the Shelf

Store it in a cool, dark cupboard — not next to the stove, not on a sunlit counter. Best within 18 months of harvest and within 6 months of opening. If you cook with olive oil every day, the 3L tin offers better value per ounce and keeps just as well. For a finishing-only oil with lab-certified 522 mg/kg polyphenols, see Sparta Gourmet Premiere.

Frequently Asked Questions

What is the best olive oil for Mediterranean cooking?
A fresh, cold-pressed extra virgin olive oil with a stated harvest date and moderate-to-high polyphenols — like this single-estate Koroneiki from Laconia, Greece (September 2025 harvest, sub-0.3% acidity). It handles sautéing, roasting, and dressings, which covers most of the Mediterranean repertoire.

Can I cook with high-polyphenol olive oil, or should I only use it raw?
You can absolutely cook with it. Extra virgin olive oil's smoke point (around 375–410°F) covers sautéing, roasting, and baking. Polyphenols also help the oil resist oxidation during cooking. Save the highest-polyphenol finishing oils for raw use if you want to taste their full intensity.

Where is this olive oil produced and by whom?
By the Georgiou family in Laconia, in the Peloponnese region of Greece — single-estate groves of Koroneiki olives, cold-extracted within hours of harvest.

How is this different from supermarket organic olive oil?
Supermarket organic oils are typically blends of unknown age with no harvest date. This is a single-estate, mono-varietal Koroneiki with the harvest date on the label, dual USDA and EU organic certification with a published certificate number, and polyphenols in the 350–500 mg/kg range.

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