OLIVE & OLIVE-OIL.
The blessed olive tree fruit is a product of high value and has gained an important place in modern international cuisine. The virgin olive oil, a pure olive juice, has been globally recognized for its contribution to a healthy diet and the effect on the wellbeing of people.
GREECE: OLIVE’S MOTHERLAND
Fossils of olive trees over 50.000 years old brought to light, through archaeological research, proclaiming Greece as motherland of olive tree.
Homer, the great Greek poet, referred to the oil as “liquid gold”. He stressed the value of oil as food for the Greeks, as well as the good quality of the Greek olive oil.
In Greece, with a lot of sunny days, normal climate conditions, very friendly ground and long tradition in olive farming, some very famous varieties of olives thrived for many years.
Greece holds the third position worldwide in the olive oil production (around 16%) and the second position in the olive production (around 72%).
The 80% of the Greek production of olive oil belongs to the category “Extra Virgin”.
LACONIKA: OLIVE TREE’S BELOVED LAND
ALEA is located in the South Peloponnese and around it, there are olive tree Farms with excellent fame since the Ancient Times.
The water, the soil, the air, the sun and the tradition in the olive tree cultivation are working harmoniously together, to create this blessed gift from the nature.
Three varieties of olives for oil are cultivated in the area:
Koroneiki (or Koronia, or Koroni, or Vatsiki etc…):
It is the top of the varieties and it’s origin is Koroni a small town in Peloponnese.
It has a fruity taste and excellent fruit perfume.
Athinolia (or Matsolia, or Tsounati, or Mastoidis):
With unique combination of perfume, very spicy long lasting taste, and the largest consentration of antioxidants in the olive oil worldwide.
Koutsourolia (or Asprolia): With fine perfume, lightly spicy lasting taste and full body.
As edible OLIVES ALEA processes the famous KALAMATA Olives as well as the natural Black (Amfissa) Olives.