Extra Virgin Olive Oil

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The olive cultivation is considered to be quite easy. The olive tree does not demand special care and the most difficult process is the collection of the olives. The tree is very resiliant and it multiplies itself easily. The hardest thing for its cultivation is the cutting of the branches. In this way the offspring are renewed and the production augments.

In Creta the elderly people did not cut the branches annually. Year to year though they noticed that the trees that had broken branches due to snowfall had greater production that the others. From that time and afterwards they started to cut the branches every year.

Ποικιλίες Ελληνικής Ελιάς
Greek Olive Varieties

There are totally eight different Greek olive varieties, which are used either for straight consumption or for oil oil production.

  • Variety: "Gaidoroelia", which means donkey olive and owes its name to its big size.
Usage: Table olive
Characteristics: It can be found in North Greece and more precisely in Chalkidiki. It has big size.
  • Variety: "Kalamata" Olives
Usage: Table olive
Characteristics: It is the most known variety. Its fruit is very tough. Usually the fruit is cut in the middle and are stored within vinegar and salt.
  • Variety: "Conservolea"
Usage: Table olive
Characteristics: 80% of Greek table olives belong to this variety and are disposed with several local names. It is oval or round, 5-8 grams and it is served with salty food.
  • Variety: "Koroneiki", the name derives from the Greek word “korona” which means crown
Usage: Oil Production
Characteristics: It is mainly used for oil production. The produced oil has a very light and harmonious aroma, often with light aroma of lemon.
  • Variety: "Kothreiki"
Usage: Table olive & oil production
Characteristics: It is similar to conservolea in size and color
  • Variety: "Megara" olives
Usage: Table olive & oil production
Characteristics: Small, green in tin and black in salty storage
  • Variety: "Stafidoelia", which means raisin olive
Usage: Table olive
Characteristics: It doesn’t need to be processed. It gets matured on the tree. It can be placed in a tin with some salt or oil. It is black and shrunk.
  • Variety: "Throuba"
Usage: Table olive
Characteristics: It loses its acidity by maturing on the tree. Its bitter ingredients are transformed by a microorganism that the olive tree produces. Its size is small to medium.
 

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