In Greece there are more than 32 native varieties of olive trees. Among others, the most popular and most common as they produce high quality olive oil are Manaki, Koroneiki, Athinolia and Kolovi. During the stages of maturity, olive fruit changes colour from green to violet and then black.
Olive Oil taste characteristics depend on which stage of ripeness olive fruits are been collected. Olive Oil coming from green to violet olive fruits contains large amounts of phenolic and aromatic compounds and has intensive fruity and herbal taste (Koroneiki and Athinolia variety).
On the other hand, as the fruit becomes riper the amounts of phenolic and aromatic compounds are getting lower. The taste of olive oil that comes from violet to black fruits is softer and its aroma reminds ripe fruits like apple, tomatoes and sometimes almonds (Manaki variety).
This is the most popular variety in Greece. The 60% of the total Greek production is Koroneiki. It has a small size and matures relatively from early October to December. This high productivity variety has large amounts of phenolic compounds and intensive fruit and herbal taste. It gives the most conservative in time olive oil comparing to other varieties. It is participating in all our blends from 20 – 60%. Most common productivity areas are southwestern Peloponnese and Crete. Part of our production is certified as KALAMATA DOP, OLYMPIA PGI and ZAKYNTHOS DOP.
This variety matures slowly and its collection starts end of September and last until the end of December or even beginning of January at mountain groves around Sparta. Its fruit has medium size with an oval shape. Olive oil from Athinolia is of excellent quality, heavy aromatic characteristics with a rather low viscosity. Athninolia is the first massive collection of olives, opening each harvesting period. Most common productivity areas are Lakonia and some areas in Crete. This is the basic olive oil coming as LAKONIA PGI.
This variety also matures slowly and the best time for harvesting is from end of October till beginning of January. The fruit has average dimensions with an oval shape. The taste of olive oil that comes from this fruits is softer and its aroma reminds ripe fruits like apple, tomatoes and sometimes almonds. Extremely tasteful is the best choice for salads and has fanatic friends.
Manaki is the basic variety of northeastern Peloponnese. Our production is certified KRANIDI DOP
This is the most popular variety in Lesvos island in northern Aegean sea. It has a medium size and matures relatively from early November to January. This high productivity variety has large amounts of phenolic compounds and intensive fruit taste. We choose early harvested olive oil from this area.
This olive variety is rather a misunderstanding case that has a poor quality history. Giving now a special attention in cultivation and milling procedures we manage to produce an exceptional olive oil with highly aromatic levels. This variety is the most common around Athens province area, our area, and we are focused to improve it.
Organic Olive Oil
Most of our above mentioned olive oils can be ordered as products of organic farming. Organic cultivation has more than 30 years experience in Greece and more areas every year transformed to organic groves. Our producers are developing sustainable procedures during cultivation and we are focused in controlling and certifying the best of the deriving olive oils.
Organic olive oil should be ordered early so that best quality and quantity can be available for your needs.