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The Main Varieties Of Olives For Olive Oil Production

The classifications of the Greek varieties of olives, depends on the use of the fruit. The characteristics of the varieties of olives that produce oil are the productivity, the stability and the quality of the olive oil.

The one that tolerates the droughtness most is the Koroneiki, followed by the Megaritiki and Throubolia. A variety with low demand of humidity, can also be cultivated in regions with high humidity. The quality of its oil production though, is lower grade. The varieties of table olives have higher demands in humidity. The Kalamata, the Strogylolia and Amygdalolia have a medium demand. The Myrtolia, the Concervolia, the Agouromanacolia, tolerate more the colder weather.

Varieties for olive oil production.

The Koroneiki is sensitive to cancer along with the Throubolia and Concervolia. The Megaritiki is more enduring. The Kalamata and Kolybatha are more enduring to Dacos. The Concervolia is more sensitive to pyrinotritis.

The Agouromanacolia (Olea europaea var. ovalis) is cultivated in Korinth, Argolis, Arcadia and the island of Spetses. This olive tree is a big tree, its height can reach 7 meters and tolerates the cold that exists in 650 meters high. The color of the fruit is red-mauve and the oil is of very good quality. Its comprehensiveness in oil is about 25%.

The Koroneiki (Olea europaea var. mastoides) is cultivated in Peloponnese (Ahaia, Messinia, Laconia) Crete (Heraklion, Rethymnon), the Ionian islands (Zakynthos, Kefalonia) and the islands of Samos and Ikaria. It is also known as Psilolia, Monocarpi, Ladolia, Kritikia, Koroni, Asprolia. It is a great variety with minimal demands that can be cultivated up to 500 meters high. The productivity can reach 150 kilos of olive fruit per tree. High production happens every other year. The bad thing about this variety is that the fruit is very small and difficult to harvest. It is also sensitive to cancer. The comprehensiveness in olive oil is about 22% and the aroma and the taste are out of this world.

Koutsourelia (Olea europaea var. microphylla) is cultivated in Ahaia, Korinth and Aitoloacarnania. It is known as Ladolia, Lianolia, Kourtelia and Patrini. The olive tree is not tall, it is sensitive to cancer and demands a lot of moist. The productivity is medium and it can be cultivated up to 500 meters high. The fruit weighs 1-2 grams and the comprehensiveness in oil is about24%. The quality of the olive oil is medium.

Megaritiki (Olea europaea var. argentata) is cultivated in Attica, Viotia, Kinouria and its known as Ladolia , Hodrolia and Perahoritiki. It is a medium size tree with resistance to drought but sensitive to low temperatures. If it gets cultivated, it can produce every year. Its olive fruit can be used as olive oil production or as table olive, green or black. The fruit weighs about 4 grams and its comprehensiveness in olive oil is 20 to 29% and almost good quality.

OliveNation.com

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