Featuring a golden green color, a distinctive fragrance and a balanced fruity flavor, Unique  extra virgin olive oil stands for a unique culinary experience even for the most demanding palates.


It is produced by a cultivar called Koroneiki, a unique cultivar of Greece which does not grow in any other oil-producing country. It is a very important cultivar distinguished for its yield and the quality of oil it produces. The fruit’s content in oil is very high and it produces exquisite oil with unique aroma and rich taste.

Koroneiki olives are hand harvested, fast transported and cold extracted, a process ensuring a high level of naturally occurring chemical constituents in the olive oil. No preservatives or other chemicals are added.


The olive oil of Mani-Laconia is different from other olive oils because of it


  • of the subsoil
  • climatic conditions
  • of the unique cultivation method applied in Mani-Laconia


unlike many other crops, we do not use artificial watering, so our olives are called dry. These olives give precious and dense olive oil with a sweet taste. this is also the case because our trees are pruned intensively twice a year, one during the harvest and one after the spring. thus arranging the volume of the branches, we have the effect of keeping the olive trees close so that their juices run the smallest possible path from root to fruit.

  • Its acidity should be <0.8%.


Again sacrificing the quantity for quality, we have the green-oily color, the wonderful, special flavor, aroma and rich dense texture of our oil, characteristic, indeed unique and very distinct


  • The main advantage of Greek oil is its low acidity. the largest percentage belongs to the category of extra virgin olive oil which has an acidity of 0.8%.


  • Acidity is the size that determines the acid content in a class of olive oil.


  • Number of peroxides: Indicates the degree of oxidation of the oil. this size is used as a means of measuring the age of an oil, but it reveals whether it is stored properly or not.


  • Ultraviolet Absorption: Consists of two constants (K232 and K270) and a ΔK marker. the K232 constant shows how much time has elapsed between oil collection and oil production (the lower the better the oil), K270 is used to show how fresh the oil is, and the ΔK indicator shows if the oil has suffered mixing with othersolive oil.
  • Odor & Taste (Organoleptic Assessment): Here human senses of odor and taste are used to attribute the organoleptic characteristics of an oil. there are both positive qualities such as fruity, bitter, spicy and sweet as well as negative ones such as wine, metallic, burnt, moldy


Dorica Bottle: 500ml


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Unique Greek Products P.C



Aiges Gytheio 23200 Mani - Lakonia


.Vardounioti 14 Athens 11522 Greece

.3/40 Syntagma Eyzonon 4 Arta 47100 - Greece


Phone Number

+30 694 5294754

+30 694 8005022




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