Greek olive oil. “The excellent quality is not just a myth”
One of the most important products of Corfu is undoubtedly olive oil. There are about 5 million olive trees on the island of Phaeacians, some of which are over 400 years old. Olive production became widely known in the Venetian period, and tradition is still maintained.
Over the past 50 years, there have been thousands of studies examining the health benefits of olive oil. Olive oil is the main source of dietary fat in the Mediterranean diet.
Corfu’s extra virgin olive oil also produces other products, such as various types of olives (coarse olives, plum olives, kalamata oregano olives, marinated green olives, mixed olives), spices and body creams, with olive oil as their main ingredient.
Our products come from two varieties of olives: Lianolia of Corfu and Koroneiki
Lianolia of Corfu: A variety of olives that is cultivated to produce good quality oil mainly in western Greece and the Ionian islands. The variety of this olive tree combined with the special climate of the island (soil and atmospheric work) yields excellent quality oil.
Koroneiki: Olive variety that has been cultivated for centuries in the Koroni region of the Peloponnese. Durable tree without special soil climatic requirements. It is different from other varieties of olives for its quality, special taste and aroma.
Olive Oil Categories
Virgin olive oils: oils obtained from olive oil fruit only by mechanical methods or other natural treatments, under conditions which do not alter the oil, and which have not undergone any other treatment other than washing, sedimentation, centrifugation and filtration.
Extra Virgin Olive Oil: a top grade olive oil with a perfect aroma and excellent taste, produced by the first pressing of healthy olives and only by mechanical methods without any chemical interference.
The content of free fatty acids (acidity) does not exceed 0.8 gr. per 100 gr. (0.8%). It has a strong fruity taste and freshly cut olive fruit aroma. Its unique taste is best brought out in salads and is perfectly combined with grilled dishes and vegetables.
Virgin Olive Oil: Natural olive oil with a pleasant taste and odor that is produced directly from olives and only by mechanical methods without any chemical interference. The content of free fatty acids (acidity) does not exceed 0,2 gr. per 100 gr. (0.2%). It does not contain rarefied olive oils.