The olive (Olean European) is a small evergreen tree which reaches 3 – 5 m height. Generally, the cultivation of olives takes time, as the first effective production calculated after 8-10 years. Of course there are varieties which give excellent production within 4-6 years. The tree has small, semi-white flowers in May and has small leaves characteristics: a pale green on top and silver on the bottom. The fruit begins to ripen in October, where it is harvested.
The yield of the tree is essentially two years: one year grows and the other gives more fruit. This peculiarity in the cultivation of olive initially due to biological factors which influence the growth of the tree and less on special climatic conditions in the basin. However there has been significant progress in farming methods over the past 30 years aimed at improving production.
The Athinolia is tall tree, highly resistant to cold and altitude. It requires special care in cultivation while the fruit is susceptible to strong winds. It ripens late and the harvest is the end of December to early January The oil Athinolia are of excellent quality with low acidity and rich flavor.
The harvest of this variety depends on how ripe the fruit is. The size of olives that is also sufficiently increased as respectively and weight. Due to the fact that this particular variety gives relatively lower quality olive oil compared with other varieties, mainly used as olive or pate.
It is the most famous olive variety in Greece after the corresponding 60% of Greek production. It has small size and matures from October to December. Although the cornets tree needs minimal care and can withstand low temperatures, is one that gives the best quality of oil compared with other varieties.
It is grown in Corfu and in many areas of Western Greece. You need high humidity.
The best time for the harvest of this variety is between December and January. Harvesting is done only when the color of the fruit has become completely black. Has an asymmetrical shape and the weight of the fruit is sufficiently increased. The tree of Kalamon able to withstand all climate temperatures giving excellent results. This variety is worldwide and the most famous table olive.
It is a variety that blooms from the end of April until the end of May. The fruit ripens from late October until the end of November. The Ladolia has excellent high quality olive oil performance index with low acidity as well.
This variety also matures slowly and the best time to harvest is the early of November until early February. The fruit is medium size with an oval shape. The weight varies from 2.2 to 2.9 grams. What characterizes Manaki tree that withstands high altitude where other varieties except Athinolia cannot deliver.
Edible Olives grown in Central Greece and the Peloponnese area. Usually consumed cracked.
This variety matures relatively early and the harvest is between November and December. The fruit is yellow-green color and is changed to black as is done in other varieties. It has asymmetrical shape and is commonly used as table olives and pate like the Amfissis, but often we find and stuffed with almond or pepper.