OLIVE VARIETY

ATHENIAN OLIVE

It has been firstly described by Anagnostopoulos in the year 1930 as

Olea europea var. Mamillaris sub. Minima. This variety is known as Tsounati.

The common name is mastoid.

This variety is cultivated systematically mainly

in the Municipality of Monemvasia and in some of its areas even exclusively.

It is known for its intense aroma and fruity character.

It ripens early although the fruit is picked almost green and so the harvest finishes quite early, in late November to early December.

Early harvesting reduces the rate of fruit attack with fungal diseases that can occur due to the first autumn rains, which compose a factor of quality degradation for olives.

As a result of all the above gives a healthy fruit and thereby oil of excellent quality and low acidity but high in antioxidants.

Lately it is connected with the highest indices in content of total polyphenols and seems to be superior than all Greek varieties.

ATHENIAN OLIVE

It has been firstly described by Anagnostopoulos in the year 1930 as

Olea europea var. Mamillaris sub. Minima. This variety is known as Tsounati.

The common name is mastoid.

This variety is cultivated systematically mainly

in the Municipality of Monemvasia and in some of its areas even exclusively.

It is known for its intense aroma and fruity character.

It ripens early although the fruit is picked almost green and so the harvest finishes quite early, in late November to early December.

Early harvesting reduces the rate of fruit attack with fungal diseases that can occur due to the first autumn rains, which compose a factor of quality degradation for olives.

As a result of all the above gives a healthy fruit and thereby oil of excellent quality and low acidity but high in antioxidants.

Lately it is connected with the highest indices in content of total polyphenols and seems to be superior than all Greek varieties.

KORONEIKI

This variety has been described by Evelpidis and Krimpas as Olea europea var. Mastoids and from Anagnostopoulos as Olea europea var. Microcarpa.

 

The same variety is also known as Psilolia, Ladolia, Koroni, Vatsiki and Lianolia. Its many names are due to its great spread over the various geographic regions of the country and the distinct (usually small) size of the fruit, which varies depending on soil and climatic conditions and the cultivation.

 

Maturation begins in in early November and ends in late December while its harvest can begin after the first ten days of January avoiding this way infection of Dako or early frosts.

 

The separated oil is the finest of all varieties with a wonderful strong aroma and spicy flavor.

OLIVE VARIETY

VARIETIES OF LOCAL ATHENIAN OLIVE IN A RANGE OF 70%,

AND KORONEIKI OLIVE IN A RANGE OF 30%, GIVE ONE

OF THE BEST OLIVE OIL THAT ONE CAN FIND IN THE

WORLD, WITH ITS CHARACTERISTIC FRUITY FLAVOR.