The Messinia region in the Peloponnese, Greece, produces what is considered the finest olive oil in the world. It’s made from the Koroneiki olive, a small but rich and aromatic olive. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other — a true nectar of the gods. We follow olive-oil taster Dimitra Mathiopoulou at her family’s olive groves and mill to find out how Koroneiki olive oil is harvested and extracted.
