About Greek Oil
Greek olive varieties
Though the olive tree (Olea Europaea), originated in the Mediterranean region, its cultivation has spread to all Continents as far away as China, North & South America, South Africa, Australia and New Zealand.
There are hundreds of varieties throughout the traditional olive growing regions of the world, each specifically developed and evolved to suit local climatic conditions over thousands of years.
Olive Tree
Generally speaking, colder and wetter climates promote more flesh growth on the olive fruit thus better varieties for pickling, and warmer drier climates produce better tasting olive oil due to better maturing conditions and the types of olives that thrive there.
Hence, the Central and Northern areas of Greece are more suited to producing table olives like the world famous Kalamata, Volos, Halkidiki, Amphissis etc. and the Southern areas (Crete, South Peloponnese, Dodecanese etc) are better at producing olives for oil like Koroneiki, Tsounati, Athinolia etc.
Of those, Koroneiki, often referred to as Psilolia or small Kalamata, is the most popular choice for cultivation due to it’s ability to be grown in a wide range of altitude and terrain, it’s high volume and quality of oil and its great aromatic medium fruitiness taste.
This important variety is found in all of Greece.
Represents close to 60% of the total Greek olive growing area and without a doubt is the most important in the production of olive oil. It is cultivated in the island of Crete, in Messenia and Zante. Koroneiki olives are of a very small size. In spite of small olives, these trees will grow at altitudes as high as 500 meters. It bears fruit regularly, each tree yielding an average of 150 kg. It produces an oil of excellent quality and fragrance. A very fruity olive oil, with a slight touch of green apple, a medium level aroma of leaves and grass, bitter and pungent, although well balanced, somewhat astringent with hints of almond, fig and bark. The intrinsic composition of Koroneiki olive oil shows a medium-high content of oleic acid, with a medium content in palmitico acid and a medium-low content of linolenic acid. The stability of the olive oil in becoming rancid is considered very high.
Represents close to 60% of the total Greek olive growing area and without a doubt is the most important in the production of olive oil. It is cultivated in the island of Crete, in Messenia and Zante. Koroneiki olives are of a very small size. In spite of small olives, these trees will grow at altitudes as high as 500 meters. It bears fruit regularly, each tree yielding an average of 150 kg. It produces an oil of excellent quality and fragrance. A very fruity olive oil, with a slight touch of green apple, a medium level aroma of leaves and grass, bitter and pungent, although well balanced, somewhat astringent with hints of almond, fig and bark. The intrinsic composition of Koroneiki olive oil shows a medium-high content of oleic acid, with a medium content in palmitico acid and a medium-low content of linolenic acid. The stability of the olive oil in becoming rancid is considered very high.
