Original Extra Virgin Olive Oil, Cold-Pressed EVOO, Made from 100% Pure Early Harvest Koroneiki Olives, Premium Greek Flavor, Incredible Superfood, Smooth & Fresh Taste (17 oz)

The best Olive oil I've ever had. It leaves that peppery tickle down your throat which any good olive oil should. Its has very robust and such a fresh taste. Worth the money and health benefits from the high content of polyphenols.

Best quality and taste with appropriate "burn". Bottle is opaque with easy to use stopper. I use this exclusively and highly recommend it. Worth the price.

Delicious and healthy. Delivered promptly.

Kosterina stands out above other good olive oils because of being organic and early harvest. The early harvest olive is green as opposed to ripened and imparts the most alive feeling, as spring does. My body immediately lets me know this is the best thing I could be putting in it. It makes everything taste better. Even if you have cooked with it, still drizzle some on top at the end . It adds something in its unheated state. I am a chef and it is the one olive oil I use for everything.

I haven't "cracked" the bottle yet but my reasons for buying are as follows. They claim minimum 500+ mg/kg polyphenols. Early harvest olives are best for polyphenol content. The white bottle is totally opaque. You don't want to store olive oil where any light can degrade it. The opaque bottle possibly blocks all light, but I still store in partial darkness. The other thing is price. I've been using Lucini, taking about a tablespoon every day for medicinal purposes. That oil is pretty good about 400+ mg/kg. That runs about $25 per same size bottle. Hence, I spend about $10 more and boost polyphenols by about 100. Studies in EU recommend >= 250 mg/kg for medicinal purposes. I'll update this review if product doesn't seem what it claims. A peppery, slightly spicy feeling should be felt in the back of your throat if taking the olive oil right off the spoon with a quality oil. Some folks think avocado oil is just as good as olive oil. Not so, here's a snippet i'll paste from AI giving a brief difference. • Avocado oil = higher smoke point, lots of monounsaturated fats, vitamin E, lutein (eye health). • Olive oil = unique polyphenols, oleocanthal, and squalene → stronger anti-inflammatory and cardiovascular benefits. 👉 If you want cooking oil for high heat → avocado oil. 👉 If you want maximum health + flavor → high-polyphenol extra virgin olive oil. So for now, I feel I've found a great value in a 500 mg/kg olive oil. A final word, if you're interested in oils for health do your research. I was one of those who would buy cheap olive oil brands as long as they said "extra virgin". Your typical cheaper olive oils on the store shelf have about 150 mg/kg on avg from what I read. And vegetable oils cause inflammation which is opposite of quality olive oils. Update: I've used about half the bottle and it's high quality. I take it off the spoon for its antioxidant benefits. I do get a peppery sensation in the back of my throat, enough to make me cough. That's a high polyphenol content! I love the brand, love the oil, love the bottle! But remember, it's the white bottle that's the higher polyphenols. The blue bottle is good too, but not quite as high.