The Journey 1: What does it taste like?

This month has been an eventful one for us here at DIMOS. We are now in 10 stores around the UK, and we couldn't be more thankful to those supporting us and joining our journey. September will be very exciting — we are venturing into markets for the first time, and we couldn't be more thrilled! We will be at Penwortham School Farmers Market as well as the Hilltop Farm Food Festival on the 27th. We have also been invited to host tasting sessions at Provenance Butchers in Wimbledon Village on the 13th, as well as Moen & Sons Butchers in Clapham Common on the 14th. We would love to see you there if you are in the area!

Back at home in Greece, we are starting to look ahead to the next harvest, watching how the trees are doing after the very hot year we’ve had so far. There’s early optimism for the 2025/26 season. Orchards in the Peloponnese are showing 15–20% more flowering compared to last year, a good indicator for this year’s yield — though much still depends on the weather in the coming months.

WHAT DOES IT TASTE LIKE?

This is a common question that I get, and probably the most important one. Our oil is made 100% from Koroneiki olives, which are native to the Peloponnese. The variety takes its name from the town of Koroni in Messinia, southern Peloponnese, where it has been cultivated for centuries, just a 20-minute drive from our village.

Our oil has a lively “green” character. It carries a noticeable but clean bitterness and a good peppery kick in the throat (a sign of freshness and high polyphenols). I like to think of it as a bold flavour that adds depth to food rather than fading into the background — it brings out the flavours of the dish.

But don’t all oils taste like that? Not quite. Lower-quality oils are often blended or lose their distinct flavours due to the processes they undergo, while higher-quality oils retain unique flavours and intensity. For example, the Arbequina olive from Spain produces a very light, almost buttery oil, great for desserts. By contrast, the Coratina from Italy is very intense, with a powerful, sometimes harsher flavour.

This graph shows the differences well. From it, you can see that Koroneiki olives are very fruity, bitter, and peppery, thanks to their high polyphenolic content. Koroneiki oil pairs beautifully with bold, rustic Mediterranean flavours — tomatoes, legumes, bitter greens, grilled meats, and salty cheeses.

It’s less suited to delicate foods (like white fish or desserts) unless you want a dramatic, contrasting effect. Because of its strong flavour, it is also wonderful simply enjoyed with a slice of sourdough bread — or even just on its own.