Types of olives

Oil-producing varieties are mainly cultivated for the production of high-quality olive oil. Their fruit is usually small or medium in size, with a high oil content and a rich aromatic profile. The most widespread Greek variety in this category is Koroneiki, known for its extra virgin olive oil with intense fruity characteristics and high antioxidant concentration.

The Manaki variety also belongs to this category, producing medium-sized fruit and good quality olive oil with a mild flavor and pleasant aroma. Manaki stands out for its resistance to cold, making it particularly suitable for areas with lower temperatures.

Another important oil-producing variety is Athinolia, which produces excellent quality olive oil with a strong character. This variety is sensitive to harvesting, as it requires the right timing and careful handling, and is mainly cultivated for the production of high-quality olive oil.

Table olives are intended for immediate consumption and are distinguished by their size and fleshy texture. Among Greek varieties, the Kalamata olive occupies a leading position. The Kalamata PDO olive, which comes from this variety, is recognized worldwide for its almond-like fruit, deep dark color, and full, balanced flavor. The microclimate and traditional cultivation methods contribute significantly to its unique quality.

Dual-purpose varieties combine the production of table olives and olive oil. A typical example is Amfissa (Konservolia), known for its versatility and mild flavor.

At Arkadia Ioannis Stathopoulos, Kalamata PDO olives are cultivated with respect for nature and tradition. With knowledge, experience, and care at every stage, we offer high-quality olives that highlight the authenticity of Greek soil and its nutritional value.