Family-cultivated for over a century — Fruit-forward, and aromatic extra virgin olive oil from Greece's premier Koroneiki heartland.
100% authentic EVOO
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INTENSITY: Medium
HARVEST DATE: Fall 2025
SIZE: 169 fl oz (5 l)
Monovarietal: Koroneiki
LAB TESTED
Acidity: 0.47%
Aromas & Tasting Notes
Apple
Tropical Fruit
Green Herbs
Almonds
OlivesRecommended Food Pairings
Green Salads
Grilled Fish
White Meat
Roasted Veg.
Legumes/Pulses
PastaExquisite 100% Koroneiki extra virgin olive oil from Pylia in Messinia — the heart of the Southern Peloponnese, where the Tagalakis family has been cultivating olive trees for over a century.
On the nose, it opens with vibrant green fruitiness — fresh apple and tropical notes take the lead, rounded out by aromatic green herbs and a clean almond character. On the palate, a naturally well-balanced profile with gentle bitterness and a clean, pleasantly lingering finish characteristic of Koroneiki at its finest.
Versatile across the kitchen — drizzle generously over green salads, fresh fish, and roasted vegetables, or use freely in dressings, light cooking, and everyday preparation.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Fat | 14g | 18% |
| Saturated fat | 2g | 10% |
| Trans fat | 0g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrates | 0g | 0% |
| Dietary fiber | 0g | 0% |
| Total sugars | 0g | |
| Protein | 0g |
Overall rating: 4.769231 / 5 from 26 reviews.
Tagalakis Elaiones 5L Tin is an exquisite extra virgin olive oil from Koroneiki olives in Messinia, praised for its superb quality, excellent flavor, and versatility in various cuisines.
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"Like it lots. Second time buying it and I think I have found my all around use for everything go to with this one. I like a robust oil and this is shy of that. It’s definitely more robust than grassy, but it could still be used in baking in my opinion."
"Always an outstanding Olive Oil. I've been using it since 2014, after a Visit to Greece. I also brought some of the vintage home after using and tasting it at a restaurant. I'm glad to be able to continue using it via the Olive Oil Lovers site. Highly recommend if you light a well-balanced olive oil, great in cooking, and use alone for a salad."
"I initially thought I liked it, but it's just a bit too mild. Of all the olive oils that I purchased from this website, this one lacks any personality. But for some, finding a nice mild EVO could be what they are looking for."
MADE FOR YOU BY
The extra virgin olive oil of the Tagalakis family is produced exclusively in the area of Pylia in Messinia, an area in the Southern Pelopennese known for its superior quality olive oil. It is here where the family cultivates olive trees belonging exclusively to the Koroneiki variety which is widely known in Greece for producing the best quality olive oil. The Tagalakis family has been dedicated to the cultivation of olive trees for more than a century with special care and attention.
Through the knowledge and love for this exceptional product, they continue to observe and critically follow all the requirements necessary to produce only the most exquisite extra virgin olive oil for which their ancestors would be proud.
We are always here to help.
It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed, having lost its color, flavors, and aromas.
While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.
Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, when the oil was harvested.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.
That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality-driven in their manufacturing practices.
We also conduct intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—and accept only producers who meet our high standards.
To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil don't typically diminish over time, though, unless it is open and exposed to oxygen.
The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general, an extra virgin olive oil will retain much of its flavor and aromas for 18–30 months in an unopened container.
However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should ideally be consumed within 1–2 months, with a maximum of perhaps 4–6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing it in a cool, dark place.
Olive oils with higher polyphenol counts will have a longer shelf life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product pages.
