olive oil collection

Did you know?...

Extra Virgin Olive Oil Discrimination

  • The color of the oil should be from green to gold-yellow.
  • The olive oil can be kept for2 years in a stable condition.
  • An olive oil that has beyond 0.8 acid degrees is considered to be perfect!
  • Lakonia and Creta are places with great quality of olive oil.
  • One liter of perfect olive oil in Greece costs in average 6 to 8 €.
  • Biological olive oil should have a certifying number and company.
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.