olives-oil.eu :: OLIVEOIL PORTAL EUROPE

The Olive Oil Source - olive oil information, facts, presses, trees, growers, producers, hobbyist, supplies

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Company


City


Country
A.B.E.A-"Anatoli# S.A Greece
Accorsi Grove US
ACEITE CORTIJO EL CANAL Puente Genil Spain
Aceite Subra` Los Navalmorales Spain
Aceites Campiña Bobadilla, S.L. Spain
ACEITES AGUILAR S.L. Spain
ACEITES ALBALATE S.L. Teruel Spain
ACEITES AMBEL S.L. Spain
Aceites Antonio villegas Granada Spain
ACEITES BENJA S.A. Madrid Spain
Aceites Bonet, S.L. Olivenza Spain
ACEITES BORGES PONT, S.A. Tàrrega Spain
ACEITES CARRION S.A. Spain
ACEITES CONDE TORREPALMA OLI-OL Alcalá La Real (Jaén), Spain
ACEITES DE OLIVA VIRGEN HNOS JEREZ Toledo Spain
ACEITES DEL SUR S.A. Dos Hermanas - Sevilla Spain
ACEITES ECHINAC, S.A. Guadix (Granada Spain
ACEITES ELADIO RODRIGUEZ CALVO Consuegra - Toledo Spain
ACEITES GARCIA DE LA CRUZ S.L. Spain
ACEITES GIL La Fresneda - Teruel Spain
ACEITES HIJO DE MANUEL SUÑER, S.L. Ginestar - Tarragona Spain
ACEITES LA LAGUNA SA Puente Del Obispo, Baeza Spain
ACEITES MAIMONA Los Santos de Maimona, Badajoz Spain
Aceites Malagon Malagon Spain
Aceites Molina, S.A. La Roca De La Sierra Spain
Aceites Monterreal Cordoba Spain
ACEITES MONTERREAL SA Villa Del Rio Spain
Aceites Parralejo, S.L. Navalvillar de Pela Spain
ACEITES SANDÚA S.L. Ablitas - Navarra Spain
ACEITES SOYFONSAL SL Alaquas Spain
ACEITES VALLEJO Torredonjimeno Spain
ACEITUNAS DE MESA DE CORDOBA ACORSA SCA Monturque Spain
Aceitunas del Valle de Azapa Arica Chile
Achaia Oil Mills S.A.-Sofos Greece
Adetepe Olive Oil Turkey
Adobe Ruins Ranch Monterey US
Adolphos Olive Oil Lebanon
AGRIBETICA SA Brenes Spain
Agricultural Cooperation of Episkopi Pediados Greece
Agricultural Cooperation of Thrapsano Thrapsano Greece
Agricultural Cooperative of Mesis Greece
Agricultural Co-operatives Union of Maleme Greece
Agricultural Services, Inc. Lindsay US
agrinatalini Olive Oil S. Lorenzo di Trevi Italy
Agrinir Olive Oil Israel
Agro.Vi.M. s.a. Kalamata Greece
agroindustrias fray jorge ltda. curimón Chile
AGROLES S.C.L Les Borges Blanques, Lerida Spain
Agrolive Glen Osmond Australia
Agros Crop Services Gerber US
AGROSTAR SA KALAMATA Greece
AGROSYSKEVASTIKI CHALKIDIKIS SA CHALKIDIKI Greece
Agrotiki Eleourgiki S.A. Greece
AGROTIKI SA MOSCHATO - PIRAEUS Greece
AGRUNION - Union of Agricultural Coop's of Iraklio IRAKLION Greece
Aicha Olive Oil Meknès Morocco
Aigeon Oil Greece
Al Motawasset Latakia Syria
ALBANY OLIVE PRESS Albany New_Zealand
Alessandro Firpo Italy
Alfred ROVERA Flayosc France
Alhambra Valley Ranch Martinez US
Alis SRL Castelnuovo R Italy
Alkoomi Olives Frankland Australia
Allambie Grove Australia
ALMASSERA AGRICOLA D. TOMAS S.L. L'Ampolla - Tarragona Spain
Almazai de Coesagro Écija Spain
ALMAZARA LUIS HERRERA Spain
Almazara Márquez del Prado, S.L: Talarrubias Spain
Almazara San Isidro, S.A. Fuenlabrada Spain
Almazara San Sebastian Madridejos Spain
Alpine Olives Australia
Amana Argentina
Ambelona Farm Windellama Australia
Ambrossia Olive Farm Silverdale Australia
Ananias-Karachanides Bros & Co S.A. Greece
Anfora Quality Products SL Santella-Cordoba Spain
Angel Camacho, sa Seville Spain
Antico Frantoio Ramoino Franco Imperia Italy
Antico Frantoio Toscano BIBBONA Italy
Antonio Celentano Olive Oil Spain
Antonio Martínez Carrillo Orellana la Vieja Spain
Apollo Olive Oil Oregon House US
Arena Oliva Verde USA Inc US
Argiano di Puglia Mesagne Italy
ARGYROPOULOS B. GEORGE KALAMATA Greece
AROMA SA LARISSA Greece
Arquilla Bulk Trading Pty Ltd Australia
Arte Oliva Spain
ARTEMIS LTD KAMATERO ATTIKIS Greece
Asoliva Spain
Ass. Provinciale Produttori Olivicoli Cagliari Italy
Ass. Provinciale Produttori Olivicoli di Nuoro Italy
Ass. Provinciale Produttori Olivicoli di Sassari Sassari Italy
Ass. Provinciale Produttori Olivicoli Oristano Oristano Italy
Assut Spain
Auberge du Moulin à Huile Corconne France
Aurelio Juzgado Partido Monterrubio de la Serena Spain
Aussie Olive Grove Australia
Australasian Olive & Oil Co Pty Ltd Coonalpyn Australia
Australian Olive Association Pendle Hill Australia
Australian Olives Fortitude Valley Australia
Australian Pure Olive Oil Co. Little Desert Australia
Australis Olive Producers Yackandandah Australia
Avignonesi Montepulciano Italy
AZEOL, S.A Torres Vedras Portugal
Azienda Agricola Forcella Città S.Angelo Italy
B.R. Cohn Glen Ellen US
Balbina Italy
Barossa Olive Oil Company VIRGINIA Australia
Beetaloo Olive Grove Stepney Australia
Bella Vista Ranch Wimberley US
Bernardo Winery San Diego US
Big Paw Grub Calistoga US
Biolea Organic Olive Oil Chalepa Greece
Bird in Hand Winery Woodside Australia
BLÄUEL Kalamata, Greece Greece
Bob Sours Enterprises Fair Oaks US
Cakebread Cellars Rutherford US
California Harvest Santa Rosa US
California Olive Ranch, Inc Oroville US
Calio Groves Fairfield US
Campagnia Dell Olio Boothwyn Italy
Campobello Union City US
Can Solivera, s.l. La Bisbal Spain
Castle Rock Ranch US
Chalk Hill Clematis Healdsburg US
Chalone Vineyard Soledad US
Château Caladroy BELLESTA France
Chateau Canet France
Château d’Estoublon Fontvieille France
Château de Calissane LANÇON DE PROVENCE France
chateau de la Tuilerie France
Château de Rousset GREOUX LES BAINS France
Chateau Gayot Santa Barbara US
Château Virant LANÇON DE PROVENCE France
Cheriph Grove Gidgegannup Australia
Clarence Catchment Olive Growers Association Copmanhurst Australia
Cobram Estate cobram Australia
Colonna Olive Oil San Martino in Pensilis Italy
Colyton Olives Australia
Compass Olives Australia
Coonalpyn Olives Project Australia
COOP. SAN ISIDRO Mazaleón - Teruel Spain
COOPERATIVA AGRARIA "SAN ISIDRO LABRADOR" Spain
COOPERATIVA AGRARIA "SAN JOSÉ" Spain
COOPERATIVA AGRARIA "VERA CRUZ" Spain
Cooperativa agrícola Beniarrés Spain
COOPERATIVA DE ACEITES DEL MATARRAÑA Calaceite - Teruel Spain
COOPERATIVA DEL MEZQUIN S.C.L. La Codoñera - Teruel Spain
Cooperativa Oleicola Alto Palancia ALTURA Spain
Cooperativa Olivarera Cabeza del Buey Cabeza del Buey Spain
Coopérative Agricole du Nyonsais Nyons France
Coopérative de Contes Contes France
Coopérative de Gilette-Val Estéron Gilette France
Coopérative de St-Cézaire-sur-Siagne St-Cézaire sur Siagne France
Co-operative de Viver Spain
Coopérative du Cros d Utelle Lantosque France
Coopérative du Mentonnais Breil/Roya France
Coopérative du Nyonsais NYONS France
Coopérative La Roquette-sur-Var La Roquette sur Var France
Cooperative oeleicole Maussane les Alpilles France
Coopérative Oléïcole Entrecasteaux France
Coopérative Oléïcole Belgentier France
Coopérative Oléicole Besse sur Issole Besse sur Issole France
Coopérative Oléicole de Correns Correns France
Coopérative Oléicole de Coudoux COUDOUX France
Coopérative oléicole de Drap Drap France
Coopérative oléicole de Levens Levens France
Coopérative oléicole de Peille Peille France
Coopérative Oléïcole et Agricole Beaumes de Venise France
Coopérative Oléicole L Oulibo CABEZAC France
Coopérative Oléicole La Balméenne BEAUMES-de-VENISE. France
Coopérative oléicole la Corrensoise Correns France
Coopérative Oleicole LA FARE LES OLIVIERS LA FARE LES OLIVIERS France
Coopérative oléicole Le Brulat du Castellet Le Brulat du Castellet France
Coopérative Oléicole Millas Millas France
Coopérative Oléïcole Salernes France
Coopérative oléicole Sommières Sommières France
Coopérative oléicole St-Jean-de-la-Blaquières St-Jean-de-la-Blaquières France
Coopérative Oléïcole Tavernes France
Coopérative Oleicole VILLEVIEILLE VILLEVIEILLE France
Coopertativa Oleicola San Adrian Roquetas De Mar Spain
Coosur Madrid Spain
COPPINI ARTE OLEARIA San Secondo Parmense Italy
Corbett Vineyards St. Helena US
Cordoliva Córdoba Spain
Coreco Fine Foods Australia
Corfino Stockton US
Corona Trades SL Spain
Cortijo Albarracín Barcelona Spain
COSELVA-COOPERATIVA AGRICOLA DE LA SELVA CAMP Tarragona Spain
Cowra Olive Oil Australia
Creekside Olives & Vineyard Blenheim New_Zealand
Cudgegong Valley Olives Mudgee Australia
Dandaragan Estate PERTH Australia
Darling Downs Olive Growers Association Oakey Australia
Diana Olive Oil Australia
Domaine de la Blachette Nyons France
Domaine de la Rasclauze France


Company


City


Country
Domaine de la Taurelle Mirabel Aus Baronnies France
domaine de Lacassagne France
Domaine de Perse Rose France
Domaine de Rocheville NYONS France
DOMAINE DE SAINT-GLEON France
Domaine de Souviou le Bausset France
Domaine des Arches France
Domaine des Glauges Eyguières France
Domaine des Prés Fleuris Chemin Saint Pancrace France
Domaine du Chene Vert Mirabel Aux Baronnies France
Domaine du Jasson La Londe les Maures France
domaine Forca Real France
Domaine Habana France
Domaine Horus Saqqara Egypt
Domaine Marquiliani BONIFACCIO France
Domaine Rocheville Nyons France
Domaines Lacassagne Perpignan France
Domenico Bettini Montefalco Italy
Dominican Sisters of Mission San Jose Fremont US
DOUZENIS I. A. & Co ARKADIA Greece
Dry Rock Martinborough New_Zealand
Ed Garing Trading & Agen. Pty Ltd Australia
Eden Valley Olives Australia
El Callejón Prado del Rey (Cádiz) Spain
Eleoparagogiki S.A. Hania Greece
Eleourgia Gargalianon S.A. Greece
ELEOURGIA PIRINELAIOURGIA SA MAGNISIA Greece
Eleourgiki-Central cooperative union of olive prod ATHENS Greece
Eliki Extra Virgin Olive Oil Redondo Beach Greece
Elinda Foods Ltd Greece
Ellen Grove Narrandera Australia
Ercole Olivario Italy
Fabrica de Aceites Santa Ana Veracruz - Ubeda - Jaen Spain
Fetzer Vineyards Hopland US
First Texas Olive Oil Co Wimberley US
Forest Grove Olive Farm Australia
FRANKLAND RIVER OLIVE OIL COMPANY LIMITED Fremantle Australia
Frantoio Galantino Bisceglie Greece
Frantoio Goccia d Oro Castelfiorentino Italy
Frantoio Olive Oil Co Mill Valley US
Frantoio Poggiolivo Perugia Italy
Fratelli Carli Imperia Italy
Fulcrum Enterprises Pty Ltd Australia
Fusano California Valley Olive Company San Luis Obispo US
Glenita Ranch US
Global Garden Gifts Los Alamos US
Gloria Ferrer Sonoma US
Gold of Troy Beþiktaþ Ýstanbul Turkey
Golden Andes Argentina
Golden Whisk S. San Francisco US
Gooramadda Olives Rutherglen Australia
Goulburn - Strathbogie Olive Growers Assoc. Euroa Australia
GREAT LTD Athens Greece
Greek Farms International Astoria Greece
Greek Olive Warehouse Imports Chicago Greece
Greekartisans.gr Athens Greece
Green Fields Olive Oil Company Green Fields Australia
Green Gold Olive Oil Huon Valley Australia
Greppo All Olivo Donoratico Italy
GRUPO HOJIBLANCA Antequera Spain
GRUPO PROACEC Linares - Jaen Spain
Gunnedah Olive Growers Association Inc. Australia
GWYDIR GROVE Woolloomooloo Australia
Hacienda dela Luna Hollister US
HARANA PANAGIOTA Agios Stefanos Greece
Harris Ranch Olive Oil St. Helena US
Hastings Valley Olives BIRDWOOD Australia
Hatzelis C. Huileries de Sparta S.A. Greece
HEALTH OIL S.L. Madrid - Madrid Spain
HELLENIC NATURE LTD ATHENS - LAMIA Greece
Henwood Estate Marysville US
Heydon Park Bankstown Australia
HILDENBRAND WINE & OLIVE ESTATE WELLINGTON South_Africa
HILIETIS TRADE LARISSA Greece
Hill Grove Olive Australia
HNOS. BENITO HUETE S.L. Villalba del Rey - Cuenca Spain
Huileries Cauvin NIMES France
Huileries de Sérignan SERIGNAN-du-COMTAT France
Hunter Grove Antiene Australia
Hunter Olive Association Australia
Hunter River Olive Grove Australia
Ianthos S.A. Greece
Ideal, SA Tortosa Italy
Il Pornanino Italy
il Zampone Calistoga US
ILIOS LTD Moschato Greece
Ilios M. Motakis & Co Greece
Inglewood & Region Olive Co-operative Brisbane Australia
Inglewood Olive Processors Ltd Australia
INLESA (Industrias Lerosud S.A.) Badajoz - Badajoz Spain
Inverell & District Olive Growers Association Australia
IPIROTIKI ELEURGIA Ioannina Greece
Iron Horse Sebastopol, US
Isaacs Grove Australia
IsRoil Israel
ITECS S.A. Athens Greece
JACOLIVA S.L. Pozuelo De Zarzón Spain
JAG International Traders Mar del Plata Argentina
Jamestown Olive Oil Co. Jamestown US
JAYSHILL OLIVES Matakana New_Zealand
Jean Pierre DAUPHIN Cucuron France
JOAQUIN SEMPERE El huerto del Tendre - Elche - Alicante Spain
JOLCA SA Tomares Spain
Jordan Vineyard Healdsburg US
Joseph Phelps Winery St. Helena US
Kahurangi Estate Nelson New_Zealand
Kalamata Foods Ltd KATERINI Greece
KALANTZIS H. KONSTANTINOS AIDONIA NEMEAS - KORINTHIA Greece
Kanakis Sofoklis Greece
Kangaringa Proprietors Australia
Kangaroo Island Olive Oil Co. Kangaroo Island Australia
Kapiti Olive Shop New_Zealand
KARAGIANNIS A PELANA - GEORGITSI LAKONIAS Greece
Karpaty Olive Orchard Angeles Camp US
KASKOUTAS EXTRA VIRGIN OLIVE OIL Pirgos Greece
KATRAKAZA BROS & Co THESSALONIKI - LAGATHA Greece
Katsakoulis A.P. S.A. Greece
Kebia Importex Pty Ltd Australia
KIEWA ESTATE Coral Bank Australia
Kinderfarms US
Kingsview Park Farm Australia
Kirkby Belahna Pty Ltd Australia
Kirkpatrick Farms US
KIZIKLI TARIM URUNLERI TIC.VE SAN.A.S. Turkey
Kolan Olive Growers Association Inc. Bundaberg Australia
Kolymvari Chania Greece
KONTOPOULOS M. & TH. BROS & Co MESSINIAS Greece
Kotinos Olive Oil Belmont, Greece
Kouridakis Bros S.A. Chania Greece
Krisanda Olio Ltd Papakura New_Zealand
Kritida S.A. Heraklion Greece
Kyneton Olive Oil Kyneton Australia
L Monforte & Co Australia
L olivo US
L’Aupsoise Aups France
La Carçoise Carcès France
La Casa Del Aceite Cascante Spain
La Castellane Le Castellet France
La Cayanne Salernes France
La Coopérative Oléicole l'Oulibo Bize-Minervois France
La Croix, S.A. Gosoy Cruz Argentina
LA ESPAÑOLA. ACEITES DEL SUR Spain
La Fattoria Italy
La Goutte d Or Provençale France
La Laborieuse Cuers France
La maison des vins Saint Laurent des Arbres France
La Petite Colle VALENSOLE France
La Picholine SOMMIERES EN LANGUEDOC France
Lakelands Olives Cremorne Australia
Laleli Olive Oil Establishment Turkey
Land-Scape Innovations Napa US
Larenta Olives Perth Australia
LASAK SA ATHENS Greece
Lazy Susan Ranch Calistoga US
Le Colline di Santa Cruz US
LE MOULIN DE L ESCARENE L'Escarène France
Le Moulin de l’Horloge Draguignan France
Le Moulin Oleicole de Velaux Velaux France
Le Vieux Moulin Alain FARNOUX Mirabel aux Baronnies France
Leichhardt Olives Taroom Australia
LENTZAS ZISSIS Athens Greece
Les Fleurs de Mai Faucon France
Lessik Imports, LLC Union City US
LesvOil Kato Tritos Greece
Libanoil Lebanon
Life in Provence Chicago France
Lila Jaeger Rutherford US
Lindsay Olives Lafayette US
Lio Oil Industry Inc. Çiðli Turkey
Loam Ridge Orland US
Lockridge Olive Oil Calistoga US
Lodestar Olive Oil Oroville US
L'Olivier Sonoma US
L'Olivière Pasquier LA GRASSE France
Long Meadow Ranch - Prato Lungo St. Helena US
Long Paddock Olives Canberra Australia
Los Olivos Olive Oil Co. Buellton, US
Lou Clen Draguignan France
Lucini Italy
Lucys Run Rothbury Australia
Lund Tomales Bay Olive Oil Marshall US
Lundberg’s Olive Grove Kadina Australia
Lunigiana Olive Groves Glen Ellen US
M & L Vineyard Management Rutherford US
M. Turrigiano Olive Oil Napa US
M.ASADY FARAZRAHBAR CO Iran
Macedon Grove Olives Gisborne Australia
Maclyn Grove Olives Australia
Macolino Olive Oil Company Two Wells Australia
Mad Dog Mesa US
Madrona Ranch US
Maghì Florea Imports Olive Oil Brookline Italy
Manias E.E. S.A. Greece
Manilla Olive Growers Manilla Australia
MANJAKAKIS STAVROS Greece
Manzanillo Grove Drysdale Australia
Marcon Olive Nursery New_Zealand
Margaret River Olive Industry Association Inc. Australia
Marilen Extra Virgin Olive Oil Mendoza Argentina
Maroudas Olives Australia


Company


City


Country
Mas de l Ange Fontvieille France
Mas de la Dame Baux-de-Provence France
Mas de Sainte Berthe Baux-de-Provence France
Mas des Barres Maussane-les-Alpilles France
Mas Saint Paul Beaucaire France
Maurice JULLIEN Saint Saturnin France
McEvoy Ranch Petaluma US
McLain Olives US
McLaren Vale Olive Grove McLaren Vale Australia
Mcqeens Olive Oil Australia
Meadow Lea Food Australia
Mearns, Rosalind and Robert Oregon House US
Medico International Limited Toronto Canada
MEDINTERNATIONAL Imp. & Exp. S.A. Cordoba Spain
MEDITERRANEAN NUTRITION LTD Nikaia Greece
Medocino Olive and Wine, LLC US
Medolio Athens Greece
MEGA S.A Sparti Greece
Meier Orchards Oroville US
Melas Olive Oil ARGOLIDA Greece
Melchiorri Olive Oil Italy
Mercantil Agropecuaria S.A. Mendoza Argentina
MERCAOLIVA, S.L. Spain
Mid West Olive Association Geraldton Australia
Mid-North Coast Olive Association Wauchope Australia
Mid-West Olive Association Inc. Dongara Australia
MIGASA Spain
Millennium Trade Co. US
Mina Olive Oil Heliopolis Egypt
Minerva Australia Pty Ltd Australia
MINERVA S.A. EDIBLE OILS ENTERPRISES Metamorphosi Greece
Minerva Societe Oleicole S.A. Metamorphosis Greece
Mission Canyon US
Mistra Estates Extra Virgin Olive Oil ATHENS Greece
Molino Cañuelas Sacifia Pigüé Argentina
MOLINO DE ACEITE "EL CALLEJÓN" Prado del Rey - Cádiz Spain
Molino Virgen de los Milagros Badajoz Spain
Mommas Vonnies El Cajon US
Monastere Ste Madeleine Le Barroux France
MONASTERY OF AGHIA TRIADA OF JAGAROLOU CHANIA Greece
Monini Italy
Montalto Vineyard & Red Hill South Australia
Montecastelli Tuscan Olive Oil Italy
Montes Etienne TRUILHAS France
Moonlight Estate Australia
Moonstruck Olive Oil Camino US
Moore River Olive Association St Georges Tce. Australia
Moose Valley Olive Oil Company US
Morgenster Estate Olive Oil Somerset West South_Africa
Mornington Peninsula Olive Association Mornington Australia
Moro Creek Olive Company Asherton US
Mougere Grove New_Zealand
Moulin à huile Alziari Nice France
Moulin à huile BARLE EGUILLES France
Moulin à huile Baussy & Fils SPERACEDES France
Moulin à huile BonFilhon Grans France
Moulin à huile CantePerdrix France
Moulin à Huile Communal Mazaugues France
Moulin à huile Cotta Breil sur Roya France
Moulin à Huile d Aureille France
Moulin à Huile d Olive A.O.C Nyons France
Moulin à Huile de Millas Millas France
Moulin à Huile du Mas Saint Jean FONTVIEILLE France
Moulin à huile du Rossignol Grasse France
Moulin a Huile Fragnu CALINZANA France
Moulin à huile Gervasoni Aups France
Moulin à huile Guido Peillon France
Moulin à huile Guy Daver PEYRUCHAT France
Moulin à huile Jullien St-Saturnin-les-Apt France
Moulin à huile Manguine Menton France
MOULIN À HUILE MARGIER AURIOL France
Moulin à huile Martini Tihy L'Escarène France
Moulin à huile Roger Guido France
Moulin à huile Sainte-Anne Grasse France
Moulin à huile Vezon St-Sauveur/Cruzières France
Moulin AUTRAND-DOZOL Le Pont Roman France
Moulin BAYLE Mirabel aux Baronnies France
Moulin BEAUME La Palun France
Moulin CHASTEL France
Moulin CHAUVET Mollans sur Ouvèze France
Moulin communal de Bonson Bonson France
Moulin communal de Castellar Castellar France
Moulin communal de l Escarène L'Escarène France
Moulin communal de Malaussène Spéracédès France
Moulin communal du Broc Le Broc France
Moulin Communal Tourtour France
Moulin coopératif des Escaioun Contes France
Moulin Coopératif Mouriès France
Moulin de Bédarrides Fontvieille France
Moulin de Callas Callas France
Moulin de Castagniers Castagniers France
Moulin de Chameil Mirabel Bies France
Moulin de COUDOUX Vallée des Baux - Blle France
Moulin de Haute Provence Buis les Baronnies France
Moulin de l’olivette Manosque France
Moulin de La Brague Opio France
Moulin de la Callade Le Luc France
Moulin de la Garrigue St-André-de-Sangonis France
Moulin de la Loube Puget-ville France
Moulin de la Vallée des Baux Aureille France
Moulin de Lorgues Lorgues France
Moulin De Missour Missour Morocco
Moulin de Portal MARTIGNARGUES France
Moulin de Saint Come France
Moulin de St Côme La Cadière d’Azur France
Moulin des Costières St-Gilles France
Moulin des Ets Brunel Nîmes France
Moulin des Ets J&B Soulas SAINT CHAPTES France
Moulin des Olivettes St-Jean-du-Gard France
Moulin du Calanquet Saint-Rémy France
Moulin du Flayosquet Flayosc France
Moulin du MARDARIC Peyruis France
Moulin du Mas de Vaudoret MOURIES France
Moulin du Mas Saint Jean fontvieille France
Moulin du Partegal la Farlède France
Moulin du Puits communal Buis-les-Baronnies France
Moulin FARNOUX Mirabel aux Baronnies France
Moulin Fortune Arizzi Les Mées France
Moulin Jean Marie CORNILLE Maussane les Alpilles France
Moulin Margier-Aubert Auriol France
Moulin Mas des Barres France
Moulin MATHIEU Oppède France
Moulin moderne MOURIES MOURIES France
Moulin PASCHETTA Oraison France
Moulin Ramade Nyons France
Moulin Roger Paradis Vézenobres France
Moulin Saint-Michel Mouriès, France
Moulin Sasso St Cézaire-sur-Siagne France
Moulin SICA La Cravenco France
Moulin U FRAGNU CALINZANA France
Moulins de la Brague OPIO France
Moulins des pénitents Les Mées France
Mount Atkinson Olive Grove Rockbank Australia
Mount Stirling Olives Australia
Mount Zero Olives Horsham Australia
Moutere Grove Moutere New_Zealand
Mr. Katrakazas Greece
Mt Atkinson Olives Melbourne Australia
Mudgee Olive Association Mudgee Australia
Mueloliva Olive Oil Spain
MUÑOZ VERA E HIJOS, S.A. Cabra - Córdoba Spain
Mylelia Olive Stefanos Greece
Nanoi Gold Gunnedah Australia
Napa Valley Kitchens Napa US
Napa Valley Naturals Yountville US
Napa Valley Olive Oil Manufactory St. Helena US
NapaStyle St. Helena US
Nash's Olive Oil Corning US
NAY OLIVE OIL Lebanon
Negev Olive Oil Israel
Nelson Olives Ltd. Motueka New_Zealand
New Norcia Olives New Norcia Australia
New Zealand Olive Association Otaki New_Zealand
Nick Sciabica & Sons Modesto US
Nicola Canigiula Paso Robles US
Nicola International Los Angeles US
Nicolas Olive Estate Dimboola Australia
Nicoline Olive Oil Co US
Niebaum-Coppola Winery Rutherford US
Nieto y Cia Guaymallen Argentina
NIKUNJ CHEMICAL LIMITED FATEHGUNJ, India
Nomads Santa Fe Morocco
Northern Tablelands Olive Association Armidale Australia
NOVA PRODUCE Waterloo Corner Australia
NovaVine Santa Rosa US
NursTech.Inc. Gridley US
Nutria S.A. Panorama Greece
O Casha International, Inc Miami Beach Syria
O Olive Oil San Rafael US
Oakville Grocery Oakville US
Offa Olives Mudgee Australia
Office National de L`Huile Tunisia
Oil of Joy Lindsay US
Oils of Paicines Olive Oil Salinas US
Oilseeds International Ltd. San Francisco US
Olea Bio Chateauneuf de Borde France
Olearia Giuseppe Lallo Rapolla Italy
Oleícola de l`Ebre S.A Tortosa Spain
Oleifici Di Noto Castel di Tusa Italy
OLEIFICIO QUARESIMA SRL FOLIGNANO Italy
Oleificio Secchi S.r.l. Sassari Italy
Oleifico Viola olive oil Bardolino - Lago di Garda Italy
ÓLEOMARTOS Spain
OLI d OR Spain
Oli Verge del Garbí Estivella Spain
Olicaf SRL Italy
OLICO SA KALITHEA Greece
Olificio Macolino Two Wells Australia
Oligra Granada Spain
OLIGRA USA INC Los Angeles US
Olinda Olive Orchards LLC Happy Valley US
Olio Bello COWARAMUP Australia
Olio del Le Colline di Santa Cruz US
OLIO DELLE COLLINE LUCCHESI C/O CAMERA DI COMMERCI LUCCA Italy
Olio Di Gio Healdsburg US
Olio Dolce US
OLIO EXTRAVERGINE DI COPPINI ERNESTO & C. snc SAN SECONDO PARMENSE Italy
OLIO EXTRAVERGINE DI OLIVA ARISTEO - FATTORIA MICH MILANO Italy
Olio Olinda Happy Valley US
Olio Roi Italy


Olio Santo US
OliOdessa Olive Oil US
Oliomio Estate Rothbury Australia
OLIOR PORCUNA SA Porcuno Spain
Olivado Olive Oil Waipapa New_Zealand
Olivalls BARCELONA Spain
OLIVARES DE VILAPLANA, S.L. Alcoy - Alicante Spain
Olivas de Oro Los Gatos US
Olive Association - Midnorth Group SA Riverton Australia
Olive Branch Farm Toolleen Australia
Olive Branch Ranch Happy Valley US
Olive Brook Estate Australia
Olive Grove Nursery Bangor US
Olive Harvest Lebanon
Olive Isle Railton Australia
Olive Oil Merchant Escondido US
Olive Oil Source Greenbrae US
Olive Pit Corning US
Olive Processing WA Wanneroo Australia
Olive Producers of Tasmania Assoc. Inc. Brighton Australia
Olive Ridge Ranch Healdsburg US
Olive Vale Producers McLaren Vale Australia
Oliveri Olive Oil Italy
Olives 2000 Australia
Olives and Oaks Santa Margarita US
Olives Australia Grantham Australia
Olives Inc. Corning US
Olives SA - Upper South East Olive Forum Coonalpyn Australia
Olives South Africa HARTSWATER South_Africa
Olives South Australia Australia
Olivet Estate STEPNEY Australia
Olivier Napa Valley St Helena US
Olivina Ranch Livermore US
OlivOlio RADDA Italy
Olivsan S.A. Argentina
OLYMPIA AGROINDUSTRIAL Stefanos Greece
Ontiveros Olive Farm US
Opal Olive Oil Pty Ltd Violet Town Australia
Orfila Vineyards Escondido US
Origin Olives Australia Pty Ltd Woolloomooloo Australia
Orland Olive Oil Orland US
Orsi Olive Oil Citrus Heights US
OUZOUNI BROS & Co SALONICA Greece
Pacific Ridge Vineyards Camarillo US
Pago de la Torre Olive Oil Guadix Spain
Palmieri Italy
Paparis Ranch Somerton Australia
PAPOUTSANIS P. D. SA Kato Kifissia Greece
Paradise Cove Olives Glenhaven US
Peel Olive Association Australia
Petroni Glen Ellen US
PEZA AGRARIAN COOPERATIVES ASS`N KALLONI Greece
Pheasant Farm Australia
PIANTATELLA Statte Italy
PIERGENTINO COOP. Olive Oil PERGINE VALDARNO Italy
Pietra Santa Hollister US
Pinnacles Olive Orchard Co. - Chalone US
PLEMMENOS LTD Athens Greece
Podere Consalvo Olive Oil Italy
Podere Grattamacco Olive Oil Castagneto Carducci Italy
Podere Monte Petreto Olive Oil Magione Italy
Podere Saliciaia Monsummano Terme Italy
Podere San Luigi Italy
Poggio Vaccai Italy
Pompeian, Inc Baltimore Italy
Pope Creek Ranch Pope Valley US
Pope Valley Olive Oil Company Pope Valley US
Poplar Hill Olive Oil St. Helena US
PORTUCALE Olive Oil Fátima Portugal
POTOSÍ 10, S.A. Orcera Spain
Premium Organic Oils Pty Ltd Carabooda Australia
Preston Vineyards Healdsburg US
Prime Honcut Olive Orchard US
Primo Estate Australia
Primos Gourmet Food Company Hayward US
Principe di Sangro Italy
Private Harvest Lakeport US
Priverno (LT) Italy
PROABAR S.L. Calaceite - Teruel Spain
Productos Tres A Valparaíso Chile
Promed srl Mazara del Vallo Italy
Proteco Oils Pty Ltd Kingaroy Australia
PSILAKIS ESTATE KOLYMVARI Greece
PSYLAKIS Emm CHANIA Greece
Quairading Olive Growers Co-operative Quairading Australia
R. A. Farms Rumsey US
Rafael Salgado Madrid Spain
Rancho Arroyo Grande Arroyo Grande US
Rancho La Puerta Escondido US
Rasna Olive Oil Italy
RAST Olive Oil ÝSTANBUL Turkey
Razorback Olive Grove Razorback Australia
Red Hill Olive Farm Marulan Australia
Redback Grove Australia
Refinerias Tauro S.A. Olivos Argentina
Relais Torre Pratesi Italy
Remezzano Sonoma US
RENIERIS E. & Co CHANIA Greece
Residenza il girasole Olive Oil Bettona Italy
Residenza Il Mandorleto Italy
Residenza La Vigna Parghelia Italy
Ridge Vineyards Cupertino US
Ridgeback Park Extra Virgin Olive Oils Australia
Rio Vista Estate Mypolonga Australia
RITO San Francisco, US
Rivergait Ranch Red Bluff US
Riverhaven Olive Grove Australia
Riverina Olive Grove Wagga Wagga Australia
Riz-oli Olive Oil Inc San Luis Obispo, US
Robinvale Estate Olive Oil Australia
ROCCA GIUSEPPE NATALE LAMEZIA TERME Italy
Rock Hill Olives Sonoma US
Rocky Hill Farms Glen Ellen US
Romeu Olive Oil Portugal
Roseville Grove Australia
Rossi Lida Montalcino Italy
Rudd Estate US
Rylestone Press Australia
S.A.T. 1184 SAN JOSE OBRERO Coripe - Sevilla Spain
Sabatino Tartufi Italy
Sadeg Organic US
Sadoun Olive and Olive Oil Jordan
Safi Dead Sea Products Amman Jordan
Sahara Gold sfax Tunisia
Saltonstall Estates Petaluma US
Samain Ideal Olive Oil Mill Amman Jordan
Sandhurst Fine Foods Co Australia
Sant`Agata Pty Ltd Australia
Santa Barbara Olive Company Santa Barbara US
sarmati antichi poderi Italy
SCAC - SOCIETA` COOP. AGRICOLA CASTIGNANESE CASTIGNANO Italy
Scenic Rim Olive Growers Association Frazerview Australia
Schaefer Vineyard Olive Oil Novato US
Seaview Hill Estate Australia
SEBEPOS D. & Co ATHENS Greece
Sera Festino - Purple Orchid Inn Livermore US
Serhan Akdari Zeytinyagcilik Edremit Turkey
Seven Stones Olive Oil St. Helena US
Seville Olive Co Lindsay US
Sevrins Tuolumne US
SHARDA IMPEX UNJHA India
Shutts Ranch Hollister US
Siaud Yves MALAUCENE France
Sibley Olive Ranch Christine US
SIKIOTI P. & Co LAGADAS Greece
Silver Oak Cellars Oakville US
Silverado Vineyards Napa US
Silverdale Olives Australia
Sindyanna of Galilee Jaffa Israel
SIOS-ZITEX Tunisia
SKIADAS BROS LTD MESSINIA Greece
sociedad agroindustrial valle del huasco ltda buena esperanza Chile
SOCIEDAD COOPERATIVA AGRARIA Spain
SOCIETA` AGRICOLA TREVI srl TREVI Italy
SOCIETA` COOP. C.E.M.C.A. AMPOLLA DELLE MARCHE PIANELLO DI OSTRA Italy
SOCIETA` COOP. PRODUTTORI AGRICOLI FARENSI FARA SABINA Italy
SOCIETA` COOP. SABINA AGRICOLA FARA SABINA Italy
SOCIETA` PER LA VALORIZZAZIONE DELLA OVICOLTURA DI FIRENZE Italy
Société Coopérative du Canton d’Ollioules Ollioules France
Soda Creek Ranch Napa US
Sokol AYVALIK Turkey
Sommariva Antico Frantoio da Olive Albenga Italy
Sonaco s.a.r.l Lebanon
Sonoma Moment Geyserville US
Sonoma Pacific Olive Oil Co US
Sorelle Paradiso Mill Valley US
Soufiane BAYOR France
South Burnett Olive Processors Co-op Murgon Australia
South East Queensland Olive Association Inc. Tivoli Australia
South West Olive Association Boyup Brook Australia
Southern Flinders Olive Growers Association Australia
Southern Highlands Olive Growers Association Moss Vale Australia
Southern Tableland Olive Growers Association Australia
Southern Tableland Olives Pty Ltd Canberra Australia
Southern Valley Olive Products North Plympton Australia
Spectrum Naturals, Inc. Petaluma US
Sperlonga Italy
Spottswoode Vineyard St. Helena US
Spring Gully Olives Australia
St. Francis Olive Oil San Jose US
St. Helena Olive Oil Co St. Helena US
St. Orres Olive Oil Gualala US
St. Pierre Rohnert Park US
STABBIATINI Montorgiali-Scansano Italy
Starcross Monastery Annapolis US
STATER LTD Athens Greece
Stella Cadente Olive Oil Company Boonville US
Stellar Ridge Estate Cowaramup Australia
Sterten Olive Oil Carmel Valley US
Stokes Farm Lodi US
Stone Edge Vineyard Sonoma US
Storm Olive Ranch St. Helena US
Strelley Grove Herne Hill Australia
SULPIZIO TARTUFI CAMPOLI APPENNINO Italy
Summerland Olives Australia
Sun Olive Oil Company Templeton US
Sunset Olive Grove Oroville US
Sutter Home St. Helena US
Swan-Avon Olive Association (Inc.) Midland Australia
T&T AOS, INC. Miami US


Talinga Grove STRATHALBYN Australia
TANDARA GROVE OLIVES Kangaroo Ground Australia
Taneter Grove Australia
TARIS ZEYTIN Inc. Bolgesi Turkey
Tasman Bay Olives Ltd Nelson New_Zealand
Tasmanian Olive Processors Pty Ltd Little Swanport Australia
Tassos Greece
Taylieli Olive and Olive Oil Balýkesir Turkey
TEKSER Foods Ltd. Istanbul Turkey
Temecula Olive Oil Company Old Town Temecula US
TEMPA DEL NIGLIO ASCEA MARINA Italy
Templeton Olive Company Templeton US
TENIMENTI RUFFINO S. AGNESE sas CASTELLINA IN CHIANTI Italy
TENUTA BERNABEI CASTORANO Italy
TENUTA COL D`ORCIA MONTALCINO Italy
Tenuta del Barco Marina di Pulsano Italy
TENUTA DI BAGNOLO MONTEMURLO Italy
TENUTA DI BOSSI PONTASSIEVE Italy
Tenuta di Capezzana Carmignano Italy
Tenuta di Monte Sante Marie Asciano Italy
Tenuta Il Corno SAN CASCIANO VAL DI PESA Italy
Tenuta LA PIEVE PIEVE A PRESCIANO Italy
Tenuta Parco dei Buoi larino Italy
TENUTA ROCCHETTA DI CONSIGLIO ANGELA CASTELVETRANO Italy
Tenuta Torciano San Gimignano Italy
Teraweenah Australia
Tereo Olive Oil BUCCHERI Italy
Terroirs de Provence France
The Barkworth Group Kangaroo Point Australia
The Gold of Zante Greece
The Olive and the Grape Australia
The Olive Farm Turkey
The Olive Grove New_Zealand
The Olive People Little Swanport Australia
The Olive Press Glen Ellen US
The Olives Pokolbin Australia
The Secretary South West Olive Assoc. (WA) Claremont Australia
The Ultimate Olive Oil Co Castro Valley US
The Village Press Olive Oil Havelock North New_Zealand
Theodore Gourmet Olive & Oil Australia
Thornton Ranch Sonoma US
Three Bridges Olive Grove Australia
Tib-e-Nabvi Research Laboratories, Islamabad Pakistan
Tiber Canyon Olive Company San Luis Obispo US
Timbercorp Melbourne Australia
TOMASELLO OLII GRUPPO ALIMENTARE CASTELDACCIA Italy
Top Oliva Tunisia
TORCHIA FEDERICO TIRIOLO Italy
Torlai Farms Stockton US
TORNAMBE` PELLEGRINO CALTABELLOTTA Italy
TOSCANA VERGINE srl CASTAGNETO CARDUCCI Italy
Toscana-Sonoma, Inc. (DaVero Olive Oil) Healdsburg US
Tothill Olive Grove Australia
Towani Organic Farm Bangor US
Trade Source Enterprise Spain
Trefethen Winery Napa US
Trentadue Winery Geyserville US
Truchard Vineyards Napa US
Tucci Bros Australia
Tulocay and Company Napa US
TURRI F.LLI srl CALMASINO DI BARDOLINO Italy
TURTURICI SALVATORE CALTABELLOTTA Italy
Tuscali Olive Oil Templeton US
Tuscan Hills El Dorado Hills US
Two Brothers US
TZAVARAS CO. Extra Virgin Olive Oil Kalamata Greece
U.N.A.PR.OL. UNIONE NAZIONALE TRA LE ASSOCIAZIONI ROMA Italy
Uleybury vineyards & Wines Australia
Union of Agricultural Cooperatives of Larissa Tyrn Greece
Union of Agricultural Cooperatives of Pilion & Nor Greece
Union of agricultural cooperatives of Sitia Sitia Greece
UNIONCAMERE TOSCANA FIRENZE Italy
UNIONE PROVINCIALE AGRICOLTORI DI SIENA SIENA Italy
UNIONE REGIONALE DELLE CAMERE DI COMMERCIO DELLA P BARI Italy
VAGIAS SA ATALANTI - FTHIOTIDA Greece
Vago Olive Oil Napa US
Valencia Creek Farm Aptos US
Valente Vitantonio & C. snc Olive Oil Castellana Grotte Italy
Valerio Oliva maderas Spain
Vallebona Olive Oil Pontassieve Italy
Valley of the Moon Winery Glen Ellen US
Valley View Olives Australia
VALVIRGINIO - CANTINA SOCIALE DEI COLLI FIORENTINI MONTESPERTOLI Italy
VALVIRGINIO - GAMBASSI TERME GAMBASSI TERME Italy
VALVIRGINIO - PRATO PRATO Italy
VALVIRGINIO - VIAREGGIO VIAREGGIO Italy
Van Dellen Properties US
Verdale Olive Estate Two Wells Australia
Viansa Sonoma US
Vigo Italy
VIKRAM bohara India
Villa Buoninsegna Olive Oil Rapolano Terme Italy
Villa Carina Houston US
villa Cefala Palermo Italy
Villa Dievole olive oil Vagliagli Italy
Villa Gigli Collection Markleeville US
Villa Grove Estate Wakefield New_Zealand
Villa Pardi Pescara Italy
VILLA TUCCI scarl CRECCHIO Italy
VILLAGGIO D`ABRUZZO scarl Abruzzo Italy
Villalucia FIRENZE Italy
Vincent Arroyo Winery Calistoga US
Viola Olive Oil Italy
Viva Olives Loxton Australia
Volcani Cucina Inc Napa US
Waitohu Estate Ltd Otaki New_Zealand
Warby Grange Australia
waterfront trading co US
Wente Vineyards Livermore, US
West Australian Olive Council Karrinyup, Australia
Western Olives Association Australia
Western Victorian Olive Association Armstrong Australia
Wilkinson Farms Tres Pinos US
Willow Creek Worcester South_Africa
Willow Creek Olive Ranch Paso Robles US
Wilson Thorp Foods Somerset West South_Africa
Yarra Valley Olive Association Kangaroo Ground Australia
Ybarra seville Spain
Yolo Vineyards and Olive Oil Company Woodland US
York & Districts Olive Assoc Inc. York Australia
York Creek Vineyards St. Helena US
York Olive Oil Co York Australia
York Olive Processing Australia
Zirtoon Olive Oil Syria
Zonda International Consultants San Juan Argentina
ZOTOS G. & Co PARGA - PREVEZA, Greece

* These varietals are grown in the Mediterranean countries which produce most of the world's olives ( Italy, France, Spain,Greece, Tunisia, Morocco, Turkey, Portugal) and Mexico, South Africa, Australia, and of course in California
* Some Varietals are disputed. The four main varieties of olives grown in CA: Mission - originally cultivated by the Franciscan missions, Manzanillo - the most prevalent, and Sevillano and Ascolano - the larger sizes.
* Click on the variety to link to more information. Click on column title to sort by that criterion.

Variety


Alias


Country of Origin
unspecified -- --
Abadejo -- Spain
Aberkan -- Algeria
Abou Satl -- --
Achamlal Chemlal de Kabylie --
Achamli Chemlal de Kabylie --
Achemlal -- --
Achica Shami -- --
Adramytini -- Greece
Adrouppa -- --
Aggezy Shami -- Egypt
Aghenfas -- Algeria
Aglandau -- France
Agouromanakolia -- Greece
Agrinion -- --
Aguenaou -- Algeria
Akerma -- algeria
Alameno de Cabra -- Spain
Alemeno de Montilla -- Spain
Alfafara -- --
Allegra -- --
Allora -- Italy
Allorina Allora --
Allorino Allora --
Alorena -- Spain
Alphonso -- --
Amargoso -- --
Amellau -- --
Americano -- Italy
Amfisa Amfissa Greece
Amfissa -- Greece
Amphissis Amfissa Greece
Amurdy Zeitun -- Azerbaijan
Amygdalolia -- --
Anerina Moraioli --
Angel Cantoni -- --
Arancino Pignolo Italy
Arauco Gordal Argentina
Arbequina -- Spain
Arbequina clone I-18 -- --
Arbosana -- Spain
Arbosana clone I-43 -- --
Arecuzzo -- --
Argudell -- Spain
Arlosana -- Spain
Arnasca -- Italy
Ascalano -- --
Ascolana Dura -- Italy
Ascolana Semitenera -- --
Ascolano tenera -- --
Asioloni -- --
Assisano Moraioli --
Atalanta -- --
Athenolies -- --
Atomatado -- Spain
Avellanejo -- Spain
Avercrin -- Spain
Ayvalik -- --
Azapa -- --
Azeitoneira -- --
Azeradj -- --
Azerbajdzan Zeitun -- --
Bacy Zeitun -- --
Balady -- --
Bardhe I Tirane -- --
Baresi Dolci -- --
Barilaia Frantoio Di Montemurlo --
Barnea -- Israel
Barnea (K-18) -- Israel
Barouni -- --
Becarut -- --
Beldi -- --
Belgentieroise -- --
Bella di Cerignola -- --
Bella Di Spagna -- --
Berone -- --
Beruguette Aglandau France
Bialitza -- --
Bianchera -- --
Biancolilla -- --
Bical -- --
Bical de Castelo Branco -- --
Bidh El Hammam -- --
Black Italian -- --
Blanqueta -- --
Blanquetier -- --
Blanquette -- France
Bombolotto Grignan --
Borjas -- --
Bosana -- Italy
Bouchouk -- --
Bouricha -- --
Bouteillan -- France
Bracka Oblica --
Bresa -- --
Brodocal -- --
Broticana -- --
Brun -- --
Bucino Moraioli --
Budell -- --
Burroncina -- --
Burruguette -- --
Buscionetto -- --
Busovna Zeitun -- --
Cacerena -- --
Caillet roux -- --
Cailletier -- France
Çakir -- --
Callosina Cornicabra --
Campanil -- --
Canino -- Italy
Canivano Blanco -- --
Cantera -- --
Carboncella -- Italy
Carmelitana -- --
Carolea -- Italy
Carotina -- --
Carpellese -- --
Carrasquenha -- --
Casaliva -- --
Cassanese -- --
Castellana -- --
Cayet Roux -- --
Cayon -- --
Cekiste -- --
Celebi -- --
Cellina di Nardo -- --
Cerexia -- --
Cerezuela -- --
Cerignola -- --
Cerignola de la Rioja -- --
Cerretano Mignolo Cerretano --
Chaal -- --
Chalkidikis -- --
Changlot Real -- --
Chapidorada -- --
Chemlal de Kabylie -- --
Chemlali -- --
Chetoui -- --
Chitoni -- --
Chorruo -- --
Cidiliano -- --
Ciliegino -- --
Cima di Bitonto -- --
Cima Di Mola -- --
Cimignolo Moraioli --
Cobrancosa -- --
Colombino -- --
Columella -- --
Común Farg Farga --
Comune Frantoio --
Conseruolea Mignola --
Conserva de Elvas -- Portugal
Conservolia -- --
Coratina -- --
Corbella -- --
Cordovil de Castelo Branco -- --
Cordovil de Serpa -- --
Cordovil deTras-os-montes -- --
Coreggilo -- --
Cornezuelo -- --
Cornicabra -- --
Corniolo -- --
Correggiolo di Pallesse -- --
Cortina -- --
Criolla -- --
Criolla de Cieneguita -- --
Crognolo Frantoio --
Cucco CUCCA --
Cuoricino -- --
Curivell -- --
Da Cuccare -- --
Dahbia -- --
Damaskinati -- --
Dan -- --
de Botija Gordal --
Debela Oblica --
Della Madonna -- --
Dermlali Dhremlalli --
Dermleili Dhremlalli --
Dhremlalli -- --
Djilt -- --
Doebli -- --
DolÇa -- --
Dolce Agogia -- --
Dolce De Napoli -- --
Dolce del Marocco -- Morocco
Domat -- --
Douhaibli -- --
Drezzeri Drizzar -- --
Dritta di Moscufo -- --
Dulzal -- --
Edremit -- --
Empeltre -- --
Empress Maria Therezian -- --
Erkence -- --
Escarabajuelo -- --
Farga -- --
Favarol -- --
Fecciaro -- --
Felciaio Colombino --
Figueretes -- --
Fina Frantoio --
Fiorentino Frantoio --
Fort -- --
Fosco Moraioli --
Foudji -- --
Francolia -- --
Frangivento -- --
Franklin -- --
Frantjo -- --
Frantoiano Frantoio --
Frantoio -- --
Frantoio de Santa Ines -- --
Frantoio Di Montemurlo -- --
Fruitless Swan Hill --
Fs-17/Favolosa -- --
Fulla de Salze -- --
Gaeta -- --
Gaggiolo -- --
Gaidourelia -- greece
Galega -- --
Galega Grada de Serpa -- --
Galega Vulgar -- --
Gappuda -- --
Gemlik -- --
Gentile Frantoio --
Gentile di Chieti -- --
Gerboui -- --
Germaine -- --
Ghiandaro -- --
Giaraffa -- --
Gigante Di Cerignola -- Italy
Giusta -- --
Godallera -- --
Golosinha -- --
Gordal de Granada -- --
Gordal Sevillana -- --
GÖrvele -- --
Grappolo -- --
Gremigna -- --
Gremigna di Bolgheri -- --
Gremigna Di Montecatina -- --
Gremigna Tonda -- --
Gremigno di Fauglia -- --
Gremignolo -- --
Grignan Grignano --
Grignano -- --
Grossaio -- --
Grossane -- France
Grosse Aberkan -- --
Grosse du Hama -- --
Grosso di Spagna Grossaio --
Grossolano -- --
Grozdaca Levantinka --
Gyeta Gaeta --
Hamed -- --
Haouzia -- --
Hojiblanca -- --
Hrai Souni -- --
I/77 -- --
I-77/Allegra -- --
Imperial -- --
Infrantoio Frantoio --
Intosso -- --
Ionian Greek Green --
Itrana -- --
Izmir Sofralik -- --
Jabaluna -- --
Jalut -- Syria
Jefferson -- --
Jlott -- --
Joanenca -- --
Juditza -- --
Junani -- --
Kadesh -- --
Kaissy -- --
Kalamata -- --
Kalamon -- --
Kalinjot -- --
Kalokerida -- --
Kara Zeitun -- --
Karamani -- --
Karidolia -- --
Karolia -- Greece
Karydolies -- --
Kelb et Ter -- --
Khadraya -- --
Khatklali -- --
Khderi Khodheri --
Khodairi Khodheri --
Khodeiry -- --
Kokermadh I Berat -- --
Konservolia -- --
korakolies -- --
Koroneiki Koroneiki Greece
Koroneiki clone I-38 -- --
Koutsourelia -- --
Koutsourolies -- --
Ladoelia -- --
Larcianese -- --
Lastovka -- --
Lastrino -- --
Late Blanquette -- --
Laurino Frantoio --
Lazerro delle Guadelupe -- --
Lazerro Prata -- --
Lazzera Lazzero --
Lazzero -- --
Lazzero grosso Lazzero --
Lea -- --
Leccino -- --
Leccio Maremmano --
Leccio del Corno -- --
Leccione -- --
Lechin -- --
Lechin de Sevilla -- --
Lentisca -- --
Lequer -- --
Leucocarpa -- --
Levantinka -- --
Lianolia Kerkyras -- --
Liguria -- --
Limli -- --
Llancanenca -- --
Llumet -- --
Loaime -- --
Lucca -- --
Lucio -- --
Lucques -- --
Lucquoise Luques --
Luques -- --
Maalot -- --
Macanilha Algarvia -- --
Macrocarpa -- --
Madonna Dell'impruneta -- --
Madremignola -- --
Madremignolo Madremignola --
Madural -- --
Maelia 29 -- --
Maglianese -- --
Maiatica -- --
Majatica di Ferrandina -- --
Manaki -- --
Mancanenc -- --
Manna -- --
Mansino -- --
Manzanilla de Sevilla -- --
Manzanilla Prieta -- --
Manzanillo -- --
Manzanillo Cacerena -- --
Manzino Mansino --
Maoui Stambouli -- --
Marchigiano -- --
Maremmano -- --
Marfil -- --
Marons -- --
Marsaline -- --
Marzio -- --
Mas de Bot -- --
Massabi -- Syria
Masserie di Santeramo -- --
Mastoidis Tsounati -- --
Matolies -- --
Maurini -- --
Maurino -- --
Maurino lucchese Maurino --
Medjhoul Melaiolo --
Megaritiki -- --
Melaiolo -- --
Mele -- --
Memecik -- --
Memeli -- --
Menara -- --
Menya -- --
Merhavia -- --
Meski -- --
Meslala -- --
Midx-elbasan -- Albania
Migno Moraioli --
Mignola Mignolo --
Mignola domestica Mignolo Cerretano --
Mignolo -- --
Mignolo Cerretano -- --
Milolia Amfissa --
Minekiri -- --
Minerva -- --
Miniol Mignolo --
Minutaio Quercetano --
Minuto Mignolo --
Mission -- --
Mission Leiva -- Colombia
Mission Modjeska -- --
Mission-nieland -- --
Mixan -- --
Mollar -- --
Moncita -- --
Montanese -- --
Moraioli -- --
Morcaio -- --
Morcal -- --
Morchiaio -- --
Morchione -- --
Morcone -- --
Morella Moraioli --
Morellino Moraioli --
Morello Moraioli --
Morello a Punta -- --
Morellona di Grecia -- --
Moresca -- --
Morichiello Moraioli --
Morina Moraioli --
Morinello Moraioli --
Morona -- --
Morrut -- --
Mortellino -- --
Mostazal -- Peru
Mourtolies -- --
Muhasan -- --
Muragliola Moraioli --
Nab Tamri -- --
Nabali Baladi -- --
Nabali Mouhasan -- --
Nadzvijskaia -- --
Nafpelion Nafphlion --
Nafphlion -- --
Nana -- --
Neb el Djemel -- --
Nebba nocellara --
NEBBIO -- --
Negral -- --
Negrinha -- --
Neraiolo Moraioli --
Nerella Moraioli --
Nerina Moraioli --
Neriolo Moraioli --
Nevadillo -- --
Nevadillo Blanco -- --
Nevadillo Negro -- --
Nichitskaia -- Soviet Union
Nicoise -- --
Niedda -- --
Nocellara del Belice -- --
Nocellara Etnea -- --
Nocellara Messinese -- --
Nostrale Moraioli --
Nostrato Frantoio --
Nubali -- --
Nuccidara nocellara --
Nuevo Di Sicrone -- --
Nyons -- --
Oblica -- --
Obliza -- --
Oblonga -- --
Ocal -- --
Occhino Punteruolo --
Ogliarola -- Italy
Ogliarola Barese -- --
Ogliarola di Lecce -- --
Ogliolo Moraioli --
Ojiblanca -- --
Olianiedda -- --
Oliva di S.Biagio Santa Caterina --
Oliva di San Giacomo Santa Caterina --
Oliva longa Frantoio --
Oliva lucchese Santa Caterina --
Oliva nera Moraioli --
Oliva Populonia -- --
Oliva Suvereto -- --
Oliva tonda Moraioli --
Olivastra Seggianese -- --
Olivastro Breve -- --
Olivastro colombino Colombino --
Olivastro maremmano Maremmano --
Olivastro quercetano Quercetano --
Olivella -- --
Oliviere -- --
Olivo A Prugno -- --
Olivo Bufalo -- --
Olivo d. Palone -- --
Olivo S. Lorenzo -- --
Olivoce -- --
Olivone -- --
Olumella -- --
Orbula Oblica --
Oriolo Moraioli --
Ortice -- --
Ottobratica Perciasacchi -- --
Oueslati -- Tunisia
Pajerero -- --
Palma -- --
Palmarola -- --
Palomar -- --
Paragone -- --
Pasola -- --
Patrini Amfissa --
Patronet -- --
Pendaglio Frantoio --
Pendagliolo -- --
Pendolino -- --
Peperella -- --
Pesciatino -- --
Petrosello Moraioli --
Piangente -- --
Picholine -- --
Picholine de Languedoc -- --
Picholine Marocaine -- --
Piconia -- --
picoteen -- --
Picual -- --
Picudo -- --
Pidicuddara -- --
Pigale -- --
Pignatello Frantoio --
Pignola Pignolo --
Pignolo -- --
Pikrolia -- --
Piliou Amfissa --
Pintarolos -- --
Pisciottana -- --
Pitoma Oblica --
Piturzello -- --
Pizz'e Carroga -- --
Plant De Callas -- --
POCOMA -- --
Premice Leccino Italy
Procanica -- --
Provencal -- --
Prugnolo Mignolo --
Prunara -- Italy
Punteruolo -- --
Puntino -- --
Queen -- --
Quercetana Quercetano --
Quercetano -- --
Racema coratina) --
Racimal -- --
Racimo Negro -- --
Racimo Rojo -- --
Raggio -- --
Raggiolo Frantoio --
Rajo Frantoio --
Rama Pendula -- --
Rapasayo -- --
Rappagliana -- --
Rasi'i -- --
Razza Frantoio, --
Razzaio -- --
Razzo -- --
Razzola -- --
Real Sevillana -- --
Redding Picholine -- --
Redondil -- --
Redondillo De Lombrona -- --
Reftolies -- --
Rhobzi -- --
Rigali -- --
Rojal -- --
Ropades -- --
Rosarina -- --
Rosciola -- --
Rosee Du Mont Dor -- --
Rosino -- --
Rosselina Rosselino --
Rosselino Cerretano -- --
Rossellino -- --
Rossellino di Cerreto Guidi Rosselino Cerretano --
Rossello -- --
Rotondella -- --
Rouget de l herault -- --
Rouget des Bouche-du-rhone -- --
Rougette -- --
Roussette -- --
Royal -- --
Rubra -- --
Ruzzolino Moraioli --
Sabatera -- --
Safraoui -- --
Saiali -- --
Saint Catherine -- --
Saladora -- --
Saligna -- --
Salome -- --
Salonenque -- --
Saloniki Amfissa --
San Felice -- --
San Francesco -- --
San Pardo -- --
San Remo -- --
Sant' Agostino -- --
Santa -- --
Santa Caterina -- --
Santa Ursula -- --
santagatese -- --
saracena -- --
Saurine -- --
Scarlinese -- --
Scirin Zeitun -- --
Sde Eliyahu -- --
Selvatica -- --
Sevillano -- --
Sevillenca -- --
Shami -- --
Sicilian -- --
Sigoise -- --
Silvestrone Leccino --
Sinopolese -- --
Sir George Grey's Spanish Nevadillo -- --
Sofralik -- --
Solciaro Frantoio --
soltanka Levantinka --
Sorani -- --
Sourani -- --
Souri -- --
Spanish Picual -- --
Stringona Frantoio --
Stroghylolies -- --
Swan Hill -- --
Syrian -- --
Syrogylolia -- Greece
Szmir -- --
Tabelout -- --
Taffahi -- --
Taggiasca -- --
Tamrani -- --
Tanche -- --
Tardiva -- --
Tefah Teffahi --
Teffahi -- --
Tempranillo TEMPRANO --
Temprano -- --
Tentilheira -- --
Thiaki -- --
Throumbolia -- --
Titah TEFFAHI --
Toffahi Teffahi --
Tolgomskaia -- --
Tonda Gremigna --
Tondello -- --
Tondiblea -- --
Tondina -- --
Tondolina Moraioli --
Tondorina Moraioli --
Tortiglione -- --
Tossijskaia -- --
Touffahi -- --
Transmontana -- --
Treillo -- --
Trepp -- --
Trillo -- --
Trilya -- --
Trypiotikes -- --
Tsunati -- --
Tunna -- --
UC13A6 -- --
Uovo di Piccione -- --
Usla -- --
Uslu -- --
Uvaria -- --
Valanolia -- --
Valles -- --
Vaneta -- --
Varagen -- --
Vasilikada -- --
Verdale -- --
Verde Verdelho -- --
Verdeal -- --
Verdeal Alentejana -- --
Verdeal Transmontana -- --
Verdena -- Spain
Verdial de Alcaudete -- --
Verdial de Badajoz -- --
Verdial de Huevar -- --
Verdiell -- --
Vernina -- --
Villalonga -- --
Willsoni -- --
Yauquina Gordal --
Yuaca -- Peru
Zaituna -- --
Zalmati -- --
Zarrazi -- --
Zarza -- --
Zeit -- --
Zeiti -- --
Zeity -- --
Zitoun -- --
Zoragi -- Tunisia
Zorzaleno -- --
Zutica -- --
690 <- Total Varietals listed

* These varietals are grown in the Mediterranean countries which produce most of the world's olives ( Italy, France, Spain,Greece, Tunisia, Morocco, Turkey, Portugal) and Mexico, South Africa, Australia, and of course in California
* Some Varietals are disputed. The four main varieties of olives grown in CA: Mission - originally cultivated by the Franciscan missions, Manzanillo - the most prevalent, and Sevillano and Ascolano - the larger sizes.

Identifying your olives

Differences between the thousands of varieties can be very subtle. Pit shape is used by researchers at the world germplasm repository at the University of Cordoba in Spain for identification. To identify your olives:

* Harvest 10-20 mature, full size olives
* Remove all flesh with a kitchen brush
* Dry off the surface and place in a plastic bag
* Label the bag, location, specific trees, etc.
* Send the sample and $10.00 per sample to:

Dr. Diego Barranco Navero
University of Cordoba, Dept. of Agronomy
P.O. Box 3048
14080 Cordoba Spain

The Flower

The olive tree produces long clusters of flowers which are useful in distinguishing different varieties. They are typically wind pollinated and hermaphroditic. Many varieties are incapable of self pollination. Our background is an olive branch in flower.

The Fruit

The fruit is technically a drupe with three parts; the epidermis (epicarp) which remains green throughout the growth phase then turns purple and brown when ripe, the fleshy part (mesocarp) which contains the oil and the stone or pit (endocarp) which holds the seed.

Olive Tree Characteristics - more information

* Novavine

Olive Tree - Choosing a Variety - Links


Varieties for the Home Garden - UC Davis
Varietal Suitability

Description:

The Olive Oil Source - olive oil information, facts, presses, trees, growers, producers, hobbyist, supplies


Olive oil extra-vergine I.G.P La Bandita 6 x 0.5 litres ... The olives, of the varieties Correggiolo, Moraiolo and Leccino, are stripped off by hand

* Extra Virgin Olive Oil

The origins of the olive coincide with those of Mediterranean civilization: the first olive groves were cultivated in Syria and Palestine, and around 1000 B.C. spread throughout Italy.
In order to develop, the olive tree needs water, sun, and soil that is not too deep.
Olive oil is the only fundamental foodstuff which derives from a fruit and after 50 centuries is still obtained by the same process of pressing the ground olives and then separating the oil from the vegetation water.
For olive oil to earn the name "virgin", it must be obtained from the olive by mechanical processes only, and in conditions of which temperature is the most important, where the oil is not altered. The oil must not undergo procedures other than those of washing, decanting, centrifugal treatment and filtration. Olive oils obtained with solvents, esther processes and mixes with other oils are not considered virgin.
An "extra virgin" olive oil must have an oleic acid (degree of acidity) content of less than 1 percent. The quality of olive oil depends upon many factors: the variety of the tree; the state of the olive and the fruit at the moment of harvest; the technology used in the production, harvesting and extraction; the conditions of conservation.


* Varieties of olive trees used exclusively for the production of oil.

Agogio (also called Sweet Agoglia, Nerella, Olivella). Cultivated only in Umbria and poorly diffused due to its scarce productivity, it yields a fairly prestigious oil. The olives are large and black (2.5-3 grams).

Biancolilla (also called the Biancuzza, Bianchetta, Buscarino, Jancuzza, Rizza, Signura). Cultivated prevalently in Sicily, its broad branches produce a large yield of fruit and thus oil. Once mature, the olives become yellow with pinkish accents and are medium in size. Resistant against the cold, it is partially self-fertilizing and is pollinated by Moresca and Zaituna varieties.

Bosana (also called the "Tondo del Sassarese). This variety is typical of Sardinia, is highly productive and yields a large amount of oil. The olive is small to medium in size (1.5 grams), resistant to the cold and to plant parasites. It is sterile.

Canino (also called Caminese). Cultivated in the Latium region, its medium yield of olives translates into a low yield of oil. Sterile, it is resistant against parasites.

Carboncella (also called Carbognola, Carbona, Marsella, Ritornella, Oliva tonda). Originally from Latium, it is also widely diffused in the Marche and Abruzzi regions. The vigorous plant is medium sized and produces bluish-black fruit weighing between 1.5 and 2 grams. The good, constant production produces a fair quality oil in large quantities.

Casaliva (also called Drezzeri, gentle olive, Casaliva del Garda). Originally from the Benaco area, it can be found in the Lombardy, Veneto, Trentino and Friuli regions, and has a high production of ovoid fruit weighing 2.5-3 grams.

Correggiolo (also called Raggiolo). Similar to the Frantoio variety (see below), it is widely found in Tuscany, Umbria and the Marche region.

Dritta (also called Loretana and Moscufese). Found above all in Abruzzi, it is a vigorous and tall plant, producing a large quantity of olives but medium yield of oil. The fruit weighs 2.5-3 grams. The plant is resistant against the cold and plant parasites, sterile and pollinated by Gentile di Chieti and Leccino varieties.

Frantoio (also called Frantoiano, Grognolo, Raraggio, Razza). Common in central Italy (particularly in Tuscany, Marche and Umbria) and in the Lake Garda area, the tree is vigorous with sturdy foliage and high productivity and yield of fine quality oil. The olives are oblong and violet-pink tending towards red, weighing 2.5-3 grams. Self-fertilizing.

Gentile di Chieti (also called Nostrana). Derived from the Frantoio variety, it is cultivated in Abruzzi. The vigorous and wide-spreading tree is very productive with a medium yield of good quality oil. It is highly resistant to cold weather. The Gentile di Larino variety can be found in the Molise region, whereas the Gentile di Nizza variety is found in France.

Leccino (also called leccio). Originally from Tuscany, it is diffused in Umbria, Marche, Latium. Its medium size with dense foliage boasts a fair productivity of black olives weighing 2.5-3 grams, and a medium yield of oil. Resistant to the cold, it is sterile and impollinated with Pendolino, Frantoio and Morchiaio varieties.

Moraiolo (also called Morello, Morinello, Morellina). Originally Tuscan, it is also cultivated in Umbria. Its medium sized tree produces small, round fruits weighing little more than 1 gram and black when mature. With a medium-sized production of fruit, the oil yield is medium to high. Sensitive to cold weather, it is sterile and pollinated by the Pendolino variety.

Ogliarola Barese (also called Cima di Bitonto, Marinese, Paesana). Cultivated in the Apulia, Campania and Basilicata regions, its broad limbs and foliage produce a large quantity of medium-sized fruit with medium to high oil yield. Resistant to the cold, it is sterile.

Ogliarola Messinese (also called Calamignara, Castriciana, Ogliara, Paturnisa). Cultivated in Sicily, the tree is vigorous and has high but inconsistent productivity. Its medium-sized fruit has a high oil yield. The plant is self-fertilizing.

Olivastra Saggianese (also called Olivastrella). Cultivated in Tuscany, it has a good level of productivity, a high oil yield and is self-fertilizing.

Passalunara (also called Palermitana). Originally from the province of Palermo, its high productivity leads to a high oil yield, and is sterile.

Pendolino (also called Principino). Cultivated in Tuscany and Umbria, it is a tree of medium height with good productivity and medium oil yield. Its small to medium sized fruits are light green with traces of violet. Sterile, it is useful in pollinating other varieties.

Rosciola. Common in Latium and central Italy with medium vigour and scarce development, it produces blackish-red fruits that mature early with low but constant production levels and medium oil yield. The self-fertilizing plant is robust and adapts to conditions.

Sargano (also called Sargana di Ascoli). This vigorous plant can become very large, has dark violet fruits, high productivity and medium oil yield. It is often used for alternating. It resists against high winds and brackish water.

Taggiasca (also called Lavagnina). Widespread in the Ligurian region, especially in the provinces of Savona and Imperia, its large production of fruit is medium-sized, the olive yield is high and the tree is self-fertilizing.


* Varieties of Olive trees used for both oil production and olive consumption.

Bianca di Villacidro (also called Pizz'ecarroga). This typical variety of Sardinia is cultivated mainly around Cagliari. The vigorous plant has spare foliage, with high productivity and medium oil yield.

Carolea (also called Caroleo, Catanzarese, Cumignana, Olivone). This medium to large sized tree cultivated in Calabria bears olives weighing 4 grams, at high production levels and medium oil yield. It resists the cold, is sterile and is pollinated by the Nocellara Messinese variety.

Coratina (also called Racioppa di Corato). Cultivated mainly in Puglia and Molise, it has medium dimensions and upward pointing branches. Its high production yields fruits weighing 4 grams and a large quantity of oil. It is sterile.

Itrana (also called Cicerone, Getana, Trana, Oliva di Esperia). Cultivated in Lazio, it's a vigorous plant,with high production levels and medium oil yield. Fruits 3/4 grams. It is sterile.

Maiatica (also called Pasola). Cultivated mainly in Basilicata, especially in Basento valley, its vigorous plant is pendulous-limbed. Its good productivity leads to high oil yield. It is sterile.

Moresca (also called Catanisia, Nerba, Maiorana, Reale, Turdella). Common in Sicily, its vigorous plant is broad-limbed. Asymmetric fruits are black when mature and weigh about 4 grams. Its good productivity leads to medium oil yield. Sterile, it is pollinated by Ogliarola, Messinese and Biancolilla.


* Oil is defined...

Sweet: when the scent is graceful, gentle and not very accentuated. It gives an initially light sensation accompanied by an almond aftertaste. It should be neither too supple nor too sweet.

Bitter: usually a negative characteristic of oils produced by sour olives, often accompanied by a hint of the leaf. With time it can become woody. A light, slightly bitter aftertaste is not to be considered negative.

Sharp: a typical flavour of fresh oils, accompanied usually by a brilliant green colour, which fades until disappearing with the passing of time.

Harmonious: it is said of a complete oil with no predominant traces or flavours, and which is evident as soon as one tastes it. It is the best quality.

Characteristic: it betrays in a strong way the character of the area of cultivation or of the particular orchard. It is not necessarily a defect, and often can be considered a positive trait.

Aggressive: is said of a disharmonious oil, with one or more excessively intense components which end up overpowering other components.

Oxidized: is said of a product which has been exposed to the air for considerable amounts of time and thus has begun to become rancid due to reaction with oxygen. It is immediately recognized and no longer fit for consumption.

Flat: is said of a flat oil, excessively bland and oily.

Mature: describes a warm golden colour with a rotund body and fruity flavour leaning towards the sweet.

Tired:Tired: evident in oils that are many months old.


* Positive taste observations

Fruity: an oil is fruity when its flavour and aroma are similar to that of a mature olive. All oils after pressing seem fruity, but in most cases this characteristic disappears after a few months. An authentically fruity oil maintains this characteristic aroma through time.

Green leaf: a sensation obtained when in the press a small quantity of fresh olive leaves are added.

Musky, nutty, woody: these are traces left by the oils, and while may not be considered positive in the classic sense, are frequently characteristics of oils of certain areas of production, which are very pleasing when not overpowering.

Artichoke: a flavour which reminds one of a pleasant, fresh raw artichoke.

Green: said of a young, fresh, fruity and slightly weedy oil.

Soave: characteristic of very mature olives and pale gold in colour. Aftertaste has a very palatable, sweet tendency.

Rotund: is said of an oil with a pasty body to it which fills and satisfies without aromatic character - always from mature olives.


* Negative taste observations

Moldy: an unpleasant trace consequence of the use of unhealthy or fermented olives due to excessive storage in warehouses.

Rancid: a very unpleasant flavour due to oxidation caused by heat or exposure to light or air. It can also be caused by the use of poorly cleaned containers.

Fiscolo: caused by the use of filtering panels which are not perfectly cleaned, and brings to mind hemp.

Dreggish: recalls the odor of warm lubricating oil and is caused by the poor or lacking execution of the decanting process.

Olearic Fly: oil from fruit stricken by this insect: the flavour is both rotten and putrid at the same time.

Metalic: easily individualized, it is caused by the use of unprotected or ionized iron machines or recipients.

Impersonal: a serious defect for virgin oil, because it means it has neither character nor personality. It is a trait common in all manipulated oils.

Poor conservation: the oil absorbs the odors and flavours of everything surrounding it even if not in direct contact. It is a very common defect.

Dirty: it is said of oils which have absorbed the unpleasant odors and flavours of the vegetation waters with which they have remained in contact for too long.

Phenic acid: pertaining to poorly kept very old oils.

Bitter: a trait produced by olives that are unripe and with little meat.

Warmth: due to the fermentation of olives kept too long in bags.

Frozen: due to olives which have been exposed to freezing temperatures. When cooked, this oil gives off very unpleasant odors.

Lampantino: oil which should be sent to a refinery. When it does not present awful organic characteristics, it can be edible.


* Benefits brought on by olive oil

The benefits from olive oil consumption for the human organism are many:

- Reduces the level of LDL cholesterol
- Reduces the blockage of arteries
- Reduces the blood pressure of arteries
- Reduces the level of blood sugar
- Increases the secretion of bile
- Increases the absorption of Vitamins A, D and E
- Facilitates the absorption of other vitamins
- Prevents arteriosclerosis
- Prevents myocardium heart attack


Wir haben zweihundert Olivenbäume und lassen unsere Oliven in der Ölmühle von Georgos Skarpalezos, wie beschrieben zu flüssigem Gold verarbeiten. Seine uralte Mühle liegt in Stavropiglio - Malta.


Das kleine Bergdorf Malta, mit alter Burgruine und einem herrlichen Ausblick auf die sanften Olivenhänge vor dem Hochgebirge der Taygetos, ist etwa 15 Minuten von unserem Haus entfernt. Sollten Sie irgendwann einmal, während Ihres Urlaubes in der Nähe sein, so freut sich Georgos über jeden Besucher, dem er seine Mühle zeigen darf. Natürlich freuen auch wir uns über einen Besuch.



Wir freuen uns darüber, dass Sie die hohe Qualität unserer Produkte zu schätzen wissen.

Seit der Antike ist uns der Olivenbaum bekannt. Als Kulturpflanze hat er eine 6000 Jahre alte Geschichte beginnend im Morgenland. Als Ursprungsland wird Syrien vermutet. Bekannteste Beschreibungsbeispiele kommen aus dem alten Testament oder man denke an den Ölberg nahe Jerusalem. Ingesamt erwähnt die Bibel den Olivenbaum etwa 70 mal.

Im alten Griechenland wird der Olivenbaum der Göttin Athene geweiht. Nach Kreta kommen die ersten Olivenbäume etwa 2500 Jahre vor Chistus, von dort aus erfolgt durch die alten Griechen die Verbreitung des Olivenanbaus über ganz Griechenland hinein in das Abendland. So vermutet man, daß sich die Griechen ihre Olivenbäume auch nach Sizilien und Süditalien bis nach Rom mitgenommen haben.

Unsere Produkte

Der Olivenbaum liebt steinigen, trocken kalkhaltigen Boden und sonnig warmes Klima. Er kann bis zu 12 Meter gross werden und jedes Jahr bis zu 120 kg Oliven produzieren, was nach der Pressung etwa 20 - 30 Litern Öl entsprechen kann. Die Olivenernte findet zum Jahresende statt und wird vielfach noch durch Schütteln der Bäume per Hand durchgeführt.

Kurzgefaßt:
Wissenswertes über das Olivenöl !
Wenn die Sonne im Frühjahr den Südwind bringt, beginnt für die Biobauern wieder die Arbeit. Es gilt, die Gräser in den Terassen zu mähen, sie dem Baum als Kompost an die Wurzel zu legen und dem Feind zu trotzen: der Olivenfliege.
Olivenfliege (braun, 4 bis 5 mm lang)

Sie raubt der Frucht den Saft und dem Öl den Geschmack. Bis vor wenigen Jahren hat das griechische Landwirtschafts- Ministerium darauf bestanden, die Olivenfelder mit Gift aus der Luft und vom Boden aus zu durchtränken. Die aromatischen Gräser zwischen den Bäumen wurden braun, Schmetterlinge und Vögel gnadenlos getötet. Deshalb lockt man heute die Schädlinge nun mit modernen Duftfallen.
Ei der Olivenfliege 0.7 mm lang

Seit Bio logisch geworden ist, sind die Bauern überzeugt, das Aroma der Beikräuter im Olivenöl erneut zu schmecken.
Die grossflächige maschinelle Bewirtschaftung in der Landwirtschaft ist Normalzustand. Mühevolle Handarbeit, die das Prädikat "bio" 100%-ig verdient, entdeckt man neuerdings wieder: in Hoffnungs- Gebieten wie der Mani-Region auf dem Süd- Peloponnes.

Die tiefstehende Sonne ladet den Südwind zum letzten Mal im Jahr mit Kraft auf. Der Küstendunst an Südpeloponnes zerstäubt über den grün getupften Gipfeln des Taygetos Gebirges. Silbern glänzen die Kronen der Olivenbäume von den steinigen Hängen im Süden Kalamtas.



Der Duft von Rosmarin, Salbei und Thymian zieht die Hügel hinauf und parfümiert die Ölgärten. Zwischen jahrhundertealten und jüngst angelegten Steinterassen recken sich turmartige Steinhäuser mit schießschartigen Fenstern und einsame Zypressen hoch. Die dunkelgrünen Reste erinnern an die Zeit intakter Wälder, unbändiger Quellen und saftiger Erde. Ölbäume soweit das Auge sehen kann.


Heute finden die Wurzeln der knorrigen Ölbäume nur mühsam ihren Weg durch Felsspalten zu ein paar Krümeln roter Erde. "Der Humusanteil beträgt nur 0,5 bis 1,0 %" erklärt Johannes Eisenbach. Der Deutsche arbeitet als Produkt- Manager für das Bioölprodukt des Wieners Fritz Bläuel ("Mani"-Öl). Gemeinsam mit einigen Dutzend ansässiger Olivenbauern ersuchen sie seit vier Jahren dem Stein auf natürliche Art das sagenhafte, 'native Olivenöl extra' abzuringen.


Olivenbäume haben einen natürlichen Fruchtbarkeitszyklus. "Trägt der Baum in einem Jahr sehr gut, rastet er im nächsten Jahr und liefert nur rund ein Fünftel der Früchte". erklärt Niklos Mavroidis. Lebensmittelchemiker bei der "Mani".
Unser erstklassiges Olivenöl kommt aus der Gegend von Kalamata - Griechenland. Es trägt die Bezeichnung nativ, extra vergine. Es ist kaltgepresst und absolut unverschnitten. Die Expertise weist exellente Qualitätswerte aus. Es wird im Dezember geerntet.

Die Ernte erfolgt per Hand mit langen Holzstangen. Das Rütteln an den Ästen lässt die Oliven auf eine am Boden ausgebreitete Folie fallen. Von dort werden sie mit der Hand in Körben eingesammelt. In der alten Ölmühle (1895) von Georgos Skarpalezos, in den Bergen der Mani werden die Oliven nach altherge- brachter Tradition gemahlen und anschließend in der Handpresse gepresst.


An solchen harten Arbeitstagen sitzen die Griechen abends oft zusammen und essen griechisches Knoblauchbrot mit Olivenöl. Das Olivenöl wird in grossen Fässern gelagert. Vor der Abfüllung in Kanister oder Flaschen wird es gefiltert. Die Handarbeit in oft steilen Hanglagen, das mühsamen Ernten und Verarbeiten und die bekannt hohe Qualität der Oliven aus dem Süden Griechenlands machen das Besondere an unserem Olivenöl aus.

Es ist nicht nur wertvoll, es ist auch unverzichtbar für die Gesundheit.
Harte Arbeit erwartet Menschen und Tiere immer zwischen November und Februar. Die
Olivenernte hat begonnen. Da im terrassenartigem Olivenhain keinerlei Maschinen eingesetzt
werden können, muss die gesamte Arbeit, das Pflücken, die Baumpflege, das Schlagen und
Sammeln komplett von der Hand gemacht werden. Grosse Zeltplanen decken den Platz unter
den Bäumen komplett ab. Mit Stöcken und Kämmen sowie mit der Hand werden die Oliven
abgestreift und fallen auf die Planen. Die Äste, die bei dem Baumschnitt entfernt werden,
können direkt am Boden abgesammelt werden. Blätter und Zweige werden entfernt, die
Oliven in Körbe oder andere Behälter gefüllt und sofort zur Mühle gebracht. Denn es gilt:
schnellstens zur Verarbeitung damit die Oliven den höchsten Gütegehalt erreichen.

Flüssiges Gold
In der Mühle von Jorgos Skarpalezos (Baujahr 1897) wird noch mit alten, schweren
Steinrädern gemahlen. Das erste Öl läuft ab. Die verbleibende grobe Oliven Maische wird in
Jute Säckchen gefüllt. Die Jutesäckchen werden in einer vertikal Presse übereinander
gestapelt und mit grossem Druck zusammengepresst. Durch die Säckchen läuft das frisch
gepresste Öl nach aussen ab und wird ebenfalls gesammelt. Zentrifugentrennung mit kaltem
Wasser (max 25 -28 Grad) bringt den letzten Schliff. Natives Olivenöl, extra vergine, erste
Kaltpressung - etwas besseres gibt es nicht.

In December is time for olive harvest in Kalamata
Between November and February all people in southern Greece around Kalamata and even
the donkeys have hard working times. Olive harvest always starts around that time. Because
the territory is not aligned at all the use of machinery is impossible and every work like tree
care, picking and collecting as well as maintenancing has to be done by hand. Big awnings
are covering the place underneath the trees. The harvesters use large toothed combs and
sticks for picking the olives. All olives are directly filled in baskets and carried to the mills the
same day. Most important: All picked olives must reach the mill intact and fresh in order to
get the best quality oil.

Liquid Gold
The old oilmill from Jorgos Skarpalezos (1897) is still using the old and heavy mill stones.
The very first oil runs down. The remaining result is the olive mash. The mash is filled into
jute bags and pressed with high pressure in a vertical press. The oil is pouring through the
bags and runs downwards. Final centrifugal separating with cold water (25 - 28°C) results in
the ultimate quality: Oliveoil, extravergine, cold pressed - nothing is better..









BERICHT ÜBER MILLIONIS ÖLMÜHLE - REPORT MILLIONIS OIL MILL

Im April 2006 haben wir wieder die Ölmühle von Elias Millionis besucht. Grund dafür war nicht
nur das Olivenöl, sondern auch die Tatsache, dass im alten Gebäude die komplette Technik
umgerüstet wurde. Heute besitzt die Familie Millionis eine der modernsten Ölmühlen in
Griechenland. Während der Betriebsführung mit dem Inhaber Elias Millionis haben wir dort
auch ein paar Photos geschossen. Bitte zum Vergrössern auf die Bilder klicken. /

The Mill of Millionis is now operating with most modern technic. Today the family is in posession of
one of the most modern mills in Greece. See some pics which we have shot together with Elias Millionis


Bild 1 Neue Abfüllung / New Filling - Bild 2 Flaschenparade / Bottle Parade - Bild 3 Olivenblätter / OliveLeaves - Bild 4 Grosse Lagerhaltung / Sufficient Stock - Bild 5 Schalttafel / Switchboard - Bild 6,7,8 + 9 Neue Technik aus Italien / New Technic from Italy - Bild10 Elias Millionis - Bild 11 + 12 Traditionelle Handfüllung / Traditionell Bottling
IMMER WIEDER AKTUELL

Die Europäische Union teilt Olivenöle, die in den Handel kommen,
in drei Qualitätsstufen ein:
Extravergine (nativ extra)
wird ein Olivenöl dann, wenn die Oliven halb- bis gerade reif vom Baum gepflückt und
unverletzt binnen weniger Stunden in eine moderne Ölmühle gebracht werden, wo sie
unter Vermeidung jeder Oxydation oder Fermentation gemahlen u. zentrifugiert werden.
Das Öl schmeckt in der Verkostung deutlich fruchtig, leicht scharf und leicht bitter.
Bekommt ein Öl diese Kategorie verliehen, so darf kein Fehlgeschmack auftreten.

Als Vergine (nativ)
wird ein Olivenöl bezeichnet, wenn die Oliven möglicherweise nicht ganz gesund
oder nicht ganz frisch sind. Das Öl schmeckt bei der Verkostung erkennbar fruchtig.
Ein leichter Fehlgeschmack ist erlaubt.

Olivenöl
ist zum einen der Überbegriff für alle aus der Olive gewonnenen Öle. Auf ein
Flaschenetikett gedruckt bedeutet er, dass es sich bei dem Inhalt um einen
Verschnitt aus Vergine-Ölen und ehemaligen Lampantölen handelt, die in der
Raffinerie gereinigt wurden.
ACHTUNG: Olivenöl kann zu 99 Prozent aus gereinigtem Lampantöl bestehen.

Lampantöl
entsteht aus verdorbenen, vom Boden aufgesammelten oder zusammengekehrten
und überreifen Oliven. Auch ein gutes Öl kann durch schlechte oder zu lange Lagerung
so ranzig werden, dass es übel riecht, übel schmeckt und dann nicht mehr zum
direkten Verzehr zugelassen ist.

Eine kleine Geschichte über unsere Gegend und seine Olivenmühlen

Eine Reise auf der Peloponnes ist auch eine Reise durch die Natur wie sie gegensätzlicher kaum sein könnte. Im Norden mild und sanft, im
Westen mit kilometerlangen Sandstrände zeigt sich der Süden von seiner wildesten Seite. Hier findet man rauhe Karstlandschaft - immer wieder
durchbrochen von kleinen Buchten. Im Landesinneren wird die Landschaft von imposanten Gebirgszügen und abgeschiedenen Tälern beherrscht.

Hier findet man Olivenbäume, soweit das Auge sehen kann. Von hier stammt eines der besten Olivenöle weltweit: das berühmte Kalamata
Olivenöl. Schließlich ist diese Reise auch eine Reise zu seinen Menschen. Die Geschichte der streitbaren Manioten in den rauhen Bergen reicht lange zurück. Nie wurden sie von Besatzern unterworfen. Ihre Häuser sind noch heute festungsähnlich aus grossen Felssteinen gebaut und mit schießschartenartigen Fenstern ausgestattet. Die Bewohner sind sich der alten Tradition sehr wohl bewusst. Auch heute hängt in den alten Tavernen der Manioten häufig noch das Portrait des ehemaligen Königs Konstantin.

Wir haben uns vor 20 Jahren für die rauhe Landschaft tief unten im Süden entschieden. Da wir die Berge ebenso wie das Meer lieben, haben
wir unseren Wohnsitz in Meghali Mandinia am Fuße des zweithöchsten Gebirges in Griechenland gebaut. Meghali Mandinia gehört zu einer
Verbandsgemeinde mit grosser Tradition aus längst vergangener Zeit: zu AVIA! Avia schliesst sich direkt südlich an Kalamata an.

Das gesamte historische AVIA liegt unterhalb der höchsten Erhebungen des Taygetos Gebirges in der rauhen wildromantischen Mani.
Weitere bekannte Badeorte mit vielen Sommerwohnsitzen derAthener Griechen sind Mikri Mandinia, Archontiko Avia, Paliochora Avia,
Akrogiali Avia, Sadova, Kameika und der malerische Hafenort Kitries.

Wir wohnen auf etwa 300 m. Höhe und schauen über alle diese Orte auf den blauen messinischen Golf. Hinter uns, in den höheren und
höchsten Regionen liegen die Verbandsgemeinde - Ortsteile Sortirianika, Stavropigio, Malta, Orova, Doli, Kalianaika und Kambos
am Fuße der höchsten Erhebungen der Taygetos mit der Gemeindeverwaltung. Die höchstgelegenen Gemeindeorte sind Voro,
Anatoliko, Kendro und Altomira in einer Höhe von bis zu 1200 Metern. Aus der Vorrats - Zisterne in Altomira kommt das klare, ständig
fliessende Bergwasser, welches nicht nur unsere Gemeinde, sondern auch Teile Kalamatas versorgt. Höchste Erhebung ist der
Profitias Ilias mit 2404 m.ü.NN.

Von hier etwas unterhalb entspringt auch das Quellwasser, das den Ridomo Fluss zur Schneeschmelze und in der Regenzeit mit Wasser füllt.
Die Ridomo Schlucht (unter europ. Naturschutz) ist gut bewanderbar und verläuft in etwa 300 m. steil abfallender Schlucht direkt an unserem
Haus vorbei und mündet am Sandstrand bei Sandova in den messinischen Golf.

Es gibt viel zu besichtigen. Alte Amphitheater, historische Klöster, immer noch bewohnte Eremitagen, Kapellen und Kirchen wo immer man
auch hinschaut. Und wo Olivenbäume wachsen, da sind natürlich auch Ölmühlen. In unserer Verbandsgemeinde gibt es mehrere, zum Teil
besonders alte Mühlen. In einigen davon wird noch mit schweren Mühlsteinen gearbeitet. Drei möchte ich hier besonders erwähnen:
Die kooperative GenossenschaftsMühle in Archontiko Avia, die ebenfalls aus dem letzten Jahrhundert stammende Ölmühle Milionis in
Stavropigio und die kleinste, aber immer noch schönste, alte Mühle von Georgios Skarpalezos in Malta. Die letzten beiden Ölmühlen sind
bereits seit ca 1890 ohne Unterbrechung in Betrieb.

Die Olivenernte ist besonders mühsam und anstrendend. Da in den felsigen Terrassen keinerlei Maschinen eingesetzt werden können,
erfolgt die Olivenernte per Hand mit langen Holzstangen. Das Rütteln an den Ästen lässt die Oliven auf eine am Boden ausgebreitete Folie
fallen. Von dort werden sie mit der Hand gepflückt, sortiert und dann in Körben eingesammelt. In den alten Ölmühlen von Georgos
Skarpalezos (1895) und Milionis (1890), in den Bergen der Mani werden die Oliven nach althergebrachter Tradition gemahlen und
anschließend in der Handpresse gepresst. An solchen harten Arbeitstagen zur Erntezeit im Winter (von Dezember bis Februar) sitzen die
Griechen abends nach Feierarbeit oft zusammen und essen griechisches Knoblauchbrot mit dem ganz frischen Olivenöl. Das Olivenöl wird
danach in grossen Fässern gelagert. Vor der Abfüllung in Kanister oder Flaschen wird es gefiltert. Die Handarbeit in oft steilen Hanglagen,
das mühsamen Ernten und Verarbeiten und die bekannt hohe Qualität der Oliven aus dem Süden Griechenlands machen das Besondere
an unserem Olivenöl aus.

Das kleine Bergdorf Malta, mit alter Burgruine und einem herrlichen Ausblick auf die sanften Olivenhänge vor dem Hochgebirge derTaygetos, ist etwa 15 Minuten von unserem Haus entfernt. Sollten Sie irgendwann einmal, während Ihres Urlaubes in der Nähe sein, so freut sich nicht nur Georgios Skarpalezos über jeden Besucher, dem er seine Mühle zeigen darf, sondern auch wir begrüßen Sie gern.





Interessantes aus der Presse:
Für Sie aufgespiesst... picked up for you...
News from the press
Deutsche lieben Olivenöl /
Verbrauch steigt in einem Jahr um sechzig Prozent

Baierbrunn (ots) - Olivenöl erfreut sich bei den Deutschen immer größerer Beliebtheit. Allein im Jahr 2001 schnellte der
Pro-Kopf-Verbrauch von 0,5 Liter Olivenöl im Vorjahr auf 0,8 Liter hoch, berichtet die Apothekenzeitschrift "Gesundheit".
Ernährungsexperten, Herzspezialisten und Krebsforscher sehen diesen Trend mit Wohlgefallen. Der häufige Genuss von
Olivenöl beeinflusst die Blutfettwerte günstig, kann Herz-Kreislauf-Erkrankungen vorbeugen und das Risiko für manche
Krebsarten mindern. Der hohe Gehalt an einfach ungesättigten Fettsäuren im Olivenöl bremst das "böse" LDL-Cholesterin.
Inhaltsstoffe wie Vitamin E sowie sekundäre Pflanzenwirkstoffe wie Phenole, Phytosterine und der Kohlenwasserstoff
Squalen sind für die antioxidative Wirkung verantwortlich. Sie drosseln den schädlichen Einfluss freier Radikale.
Damit verhelfen sie dem Öl nicht nur zu seinem einzigartigen Aroma - sie können auch das Krebsrisiko mindern.
©dpa


Bilder aus unserer Gegend, den Bergen der Mani, den Olivenmühlen
und von den Menschen Pictures from our area, the mountains Mani, the olive mills and people

Kambos, im Hintergrund die Taygetos Georgios Skarpalezos, Skarpalezos Mühle, Handabfüllung Stavropigio, Blick auf die Taygetos
Kambos with taygetos in background G. Skarpalezos, Boss Skarpalezos oilmill, handfilling View to the mountains Taygetos

Gemeindeamt in Kambos Oliven Skarpalezos Mühle, Handabfüllung Blühende Osterwiese, Malta
Townhouse in Kambos Olives Skarpalezos oilmill, handfilling wonderful easter meadow in Malta






Preise

Größe Bezeichnung Euro ohne Sonstiges
Versandkosten

Kalamata Olivenöl, nativ, Sorte: Koroneiki, mehrfach
extra vergine, kaltgepresst international prämiert.
Säuregehalt weit unter 1%
Farbe: grün-gold, klar, gefiltert.
Geschmack: Mild, fruchtig
0.5 ltr.
0.75 ltr. Originalfl. 9.00 Skarpalezos Ölmühle
1.0 ltr.
5.0 ltr. Kanister 40.00 Millionis Ölmühle
5.0 ltr. Kanister 50.00 Skarpalezos Ölmühle
17.0 ltr.

0.5 ltr
0.7 ltr
1.0 ltr Selbstfüllung 8.00


Ouzo Kosteas aus
Kalamata Vol. 41%


California Extra Virgin Olive Oils

*

Mission Variety Winter Harvest EVO - Butter sweet with a delicate fruitiness
*

Mission Variety Organic - O.C.I.A Certified EVO - Butter sweet with a delicate fruitiness
*

Sevillano Variety Fall Harvest EVO - Flavor Reminiscent of Artichokes
*

Ascolano Variety Fall Harvest EVO - Fresh intensely fruity complex flavor; smooth
*

Manzanillo Variety Fall Harvest EVO - Robust with the most Intense Olive Flavor
*

Lemon Olive Oil - Fresh Eureka lemons & Mission olives naturally crushed & pressed
*

Orange Olive Oil - Fresh navel oranges & Mission olives naturally crushed & pressed.
*

Jalapeno Olive Oil - Jalapenos & Mission olives naturally crushed & pressed
*

Garlic Olive Oil - Garlic and Mission olives naturally crushed & pressed
*

Basil Olive Oil - Fresh Basil and Mission olives naturally crushed & pressed
*

Ask about other oils if you have something special in mind

Other Products

*

Zesty bread Dipping Oil - Extra Virgin Olive oil, balsamic vinegar, gorgonzola cheese, oregano, smoked chilies, garlic and sea salt. 12.7 oz
*

Balsamic vinegar from Italy
*

Fig Balsamic vinegar, product of California


Bottiglie prodotte 13.000
Comuni di produzione Spello e Foligno (Perugia), Umbria
Cultivar delle olive Moraiolo, Frantoio, Leccino
Età media degli oliveti

100 anni
Altitudine degli oliveti 400/500 mt s.l.m.
Esposizione Collinare verso sud-ovest
Tipo di terreno Calcareo, di medio impasto
Sistema di potatura Manuale, tradizionale umbro
Densità di impianto 290 piante/ettaro
Resa per ettaro 25 q.li per ettaro
Epoca di raccolta dal 27 ottobre

Resa media in olio 15 / 18 % per quintale di oliva
Tipo di molitura Per estrazione a freddo con impianto Sinolea
Acidità in ac. oleico 0,18 %
Punteggio al panel test: 8.00
Numero di perossidi 4,0
Acido oleico 78 %
Polifenoli totali 227 mg/l
Prezzo 7.00€ il litro



Come per i nostri vini, tutta la filiera produttiva è organizzata in modo da far esprimere al prodotto il massimo della qualità. L’oliva viene colta manualmente a fine ottobre, quando ancora non ha raggiunto la completa maturazione; in questa momento la resa in olio è inferiore a quella ottenibile a completa maturazione, ma l'acidità della polpa è ancora minima, mentre massimo è il contenuto dei polifenoli (composti antiossidanti benefici per la salute).

L'oliva viene poi lavorata entro 12 ore dal momento della raccolta, in modo da conservare intatte le sue caratteristiche organolettiche e da mentenere bassa l'acidità. Il sistema di estrazione "dolce" che noi utilizziamo - chiamato "Sinolea"- separa delicatamente l'olio dagli altri composti, evitando che la massa si surriscaldi e si alteri.

Dopo un periodo di decantazione di alcuni mesi, durante il quale l'olio si illimpidisce spontaneamente, il nostro Millenario viene imbottigliato senza essere sottoposto ad alcun filtraggio, cosicchè le sue straordinarie proprietà arrivino a Voi intatte.


"...di colore giallo e toni verdi, limpido, al naso si presenta ricco di note vegetali di foglia e carciofo, con sottili e armonici sentori fruttati. Al gusto é caratterizzato da eleganti note di cardo e di erbe di campagna. Amaro e piccante spiccato ed equilibrato. Ideale su antipasti sapidi, primi piatti gustosi, pesci nobile e carni bianche grigliate."

Bottiglie prodotte 13.000
Comuni di produzione Spello e Foligno (Perugia), Umbria
Cultivar delle olive Moraiolo, Frantoio, Leccino
Età media degli oliveti

100 anni
Altitudine degli oliveti 400/500 mt s.l.m.
Esposizione Collinare verso sud-ovest
Tipo di terreno Calcareo, di medio impasto
Sistema di potatura Manuale, tradizionale umbro
Densità di impianto 290 piante/ettaro
Resa per ettaro 25 q.li per ettaro
Epoca di raccolta dal 27 ottobre

Resa media in olio 15 / 18 % per quintale di oliva
Tipo di molitura Per estrazione a freddo con impianto Sinolea
Acidità in ac. oleico 0,18 %
Punteggio al panel test: 8.00
Numero di perossidi 4,0
Acido oleico 78 %
Polifenoli totali 227 mg/l
Prezzo 7.00€ il litro



Come per i nostri vini, tutta la filiera produttiva è organizzata in modo da far esprimere al prodotto il massimo della qualità. L’oliva viene colta manualmente a fine ottobre, quando ancora non ha raggiunto la completa maturazione; in questa momento la resa in olio è inferiore a quella ottenibile a completa maturazione, ma l'acidità della polpa è ancora minima, mentre massimo è il contenuto dei polifenoli (composti antiossidanti benefici per la salute).

L'oliva viene poi lavorata entro 12 ore dal momento della raccolta, in modo da conservare intatte le sue caratteristiche organolettiche e da mentenere bassa l'acidità. Il sistema di estrazione "dolce" che noi utilizziamo - chiamato "Sinolea"- separa delicatamente l'olio dagli altri composti, evitando che la massa si surriscaldi e si alteri.

Dopo un periodo di decantazione di alcuni mesi, durante il quale l'olio si illimpidisce spontaneamente, il nostro Millenario viene imbottigliato senza essere sottoposto ad alcun filtraggio, cosicchè le sue straordinarie proprietà arrivino a Voi intatte.


"...di colore giallo e toni verdi, limpido, al naso si presenta ricco di note vegetali di foglia e carciofo, con sottili e armonici sentori fruttati. Al gusto é caratterizzato da eleganti note di cardo e di erbe di campagna. Amaro e piccante spiccato ed equilibrato. Ideale su antipasti sapidi, primi piatti gustosi, pesci nobile e carni bianche grigliate."

Cultivar


Plant
vigor


Cold
tolerance


Parasites
tolerance


Flowers


Leaf
Leccino

strong

high

low

self sterile


leccino
Moraiolo

medium

low

low

self sterile


moraiolo
Frantoio

medium

low

low

self fertile


frantoio
Pendolino

medium

medium

medium

self sterile


pendolino
Maurino

medium

medium

medium

self sterile


maurino
Coratina

medium

high

low

self sterile
coratina

About Olive Trees
I make a preliminary statement. Please don't consider me a real expert in olive trees planting. This memo is far to be the Gospel according to St. Matthew. I own a little farm in Umbria, Italy, and two years ago I planted only 500 new olive trees, according to most modern specialized systems, on about 4 acres.
Since many people all around the world seem to be interested to the matter, I thought to come into play and tell you about my most recent experience with the following notes about:
OliveOlivo Planting

Olivetorchio Oil

OliveOlive Recipes



Olive Planting

* The ideal sole for olive tree is the argillaceous one; but this kind of tree grows everywhere; my grandfather and father had a very large planting in north Africa, Libya, on the arid sand; and I personally saw still good millenary planting among (but it is more exact to say "in") the rocks in the dry Spain.That means a minimum average annual rainfall is not necessarily required .
This olive tree is more than 2.500 years old and grows in Fornalutx, Mallorca island; the man you see inside it, Ing. August Schneider, is my father in law; he is still under age being only 96 years old; but is doing his best not to be less! Please use your mouse to enlarge the picture

* Irrigation: today, of course, it's possible to use trickle irrigation. Many farmers use it. I don't , for many reasons: the above mentioned fathers experiences; olives for oil producing must be dry; if you give water once then you must give it always. There may be, perhaps, convenience if you produce olives for bottling: the larger they are, the richer is the harvest! But I can assure you that olive trees fruit well, anyway, after three, four years they are planted.

* Weather: we already accertained the olive's tree resistance to hot weather. But what about frost?
Olive trees are relatively affected by frost; they don't support too cold temperatures; by too cold I mean -20, -30 degrees centigrades. This winter was a hard one in Italy; we had minus 10 degrees centigrades but we had no damage at all. In 1985 we had a catastrophic winter, 28° centigrades below zero and most of the trees were destroyed. But careful: their roots never ( or very seldom) die and they throw new good suckers !! It's therefore very important to plant scion trees so you will never need to graft them again.

* The plant must be very young, one, better two years old (that means 13/25 months). The cost is lower, the taking of root surer and the growing is faster. At this proposal consider that only two plants of mine died in the meantime.... one of them caused by a wild boar that bared its root !!!

* Planting way : the graphic shows the most rational, modern way of planting.The ground must be broken for a meter, not less; the trees must distance exactly 6 meters one from another; and the soil should be as plane as possible to facilitate the mechanized working process.
The young plants must be protected with woody bolts which must be set always to north to defend the trees from the cold wind and ten centimeters of distance from the trunk. The binding must be very wide. The height of the bolts must be inferior to the height of the scaffolding because the function of the bolts must be only a support. The binding must be preferably of elastic material to avoid any nesting of harmful parasitics.

my olive tree

* Operation schedule : you must use a pruning shredder with a tractor twice a year to destroy the grass: in may and july. You need to hoe around the trees once a year too, in june for example, to let the plants breathe. Some urea fertilization is suggested beginning after two or three years from planting, in April.
For planting large extensions, modern criteria require mechanized pruning (trees must be kept mono cones) every two years and mechanized harvest (hopefully every year!) .

* pruning :the ideal olive tree in Umbria does not grow as mono-cone; it has four main branches which form a sort of chest. As you can see in the picture the pruning idea is to open the tree to let the sun well lights the fruits and the foliage inside and to reduce the height of the tree to get picking operation more easy. We use to prune our trees every year: that's the best way to avoid alternate bearing. My trees have at least four branches, as I pick olives by hand with special combs.

* the choice of the trees : I have the following six different cultivars to get dop quality : moraiolo,frantoio, maurino, leccino, pendolino and coratina ;
for best success I think you should seek for information about the quality farmers use in your neighborhood.

* birds ? No serious problem; starting for the principle that fruit is bitter, birds generally don't use to eat olives; but a flight of thrushes can strip a tree of all its fruits in only a few minutes ! It seldom happens.

* olive bottling :If you are going to privilege the olive bottling rather than oil bottling, you must consider that the sort of plant you need requires warm climate and fertile ground . The fruit is more voluminous, with scarce oil contents and it is generally destined to be dried or picked.
Most famous ones are the olives of Greece, the Manzanillas of Spain and the Ascolane of Italy.

* manual and mechanized harvest
o Browsing :it's the most rational method as you can send to the mill entire olives, without the presence of extraneous bodies -especially earth- that confer the oil acidity and unpleasant tastes. This method is applied with advantage in the planting with trees by low form and requires the use of fit equipments to effect a kind hair-style of the plants with fall of the fruits on synthetic nets on purpose extended around.
o Knocking down : the harvest is effected knocking the branches with long poles of wood. The olives fall on the nets. The method is not recommended as both the olives- with consequent oil production of very bad quality- and the branches are damaged.
o Picking up : Very diffused method either in really uncomfortable zones or when the trees are of remarkable height . The olives are picked up directly from earth after their natural fall. The harvest is effected some more or less long intervals . The product has scarce commercial value; the olives will be in fact damaged, dirty of earth and certainly afflicted by harmful fermentation processes; the harvest is not edible and must be destined to the refineries.
o Mechanized harvest : The mechanized harvest is a valid remedy to reduce the costs of production and get esteemed oil to competitive price .hardpicker Numerous types of Italian or American manufacture shaker apparatuses (like the Shock Wave Shaker) exist on the market. These apparatuses are generally climbed on 70-80 HP tractors; they are hooked to the plants by different types and forms of pliers or rubber rolls and they engrave to the plants and to the fruits pendulum like or rotatory movements. The movements are brief and violent: so much that the drupes are easily detached from the trees and fall in the underlying nets. The process of the harvest is generally completed with use of aspirator apparatuses.
It's also possible to resort to new "soft" olive picking machines , also suitable for walnuts, almonds, pistachios and coffee.olipicker They looks easy and efficient in picking operations and assure quality and integrity of fruits, safety for trees, return on investment for farmers. Their articulated lifting equipment with independent and tilting support allows no stop rotation 360° , variable length of second arm, pick-up rotation 300°, around the second arm.
Their hydraulic plants are driven by tractor engine; they have 83 pair of brushes made in thermoplastic material. This satisfactory range of movements allows the pick-up to operate up to 8,50 mts high from earth to 4 mts depth from earth.
Another more simple manual "soft" olive picker consists of a pneumatic comb assembled on variable manual-pickerlength rods (from 2,50 mt to 3 mt). It's able to pick fruit to a height of 5/6 metres. It's operated by a compressor which is applied to the three points of a tractor or to a motor cultivator. It can use up 200 l/minute of air and is able to pick 10/12 q a day of olives for every operator. Thanks to the possibility of extension of air tubes, you can reach impassable zones, terrace cultivation, sleep slpes, etc, which were so far inaccessible to any mechanical means. According to the power of the compressor, from 2 to 8 olive pickers can simultaneously work.

The following table shows the productivy's percentage according to the different picking systems :
Fruit-detaching yards
(olives' retrieval and nets' movements excluded)
Picking systems

workers



Olives Kgs/h
per each worker

manual

4


17
pneumatic comb

2


84
"soft" olive picking machines

1


185

shaker apparatuses


1


635

o how to store the olivesTo get an oil of best quality it is advisable to grind the olives within brief time, maximum 1- 2 days from the harvest. But not always the oil mills are able to grind the daily delivered consignments. Therefore it can be necessary to store the olives for some more days. This is a very delicate moment, because it is necessary to prevent the natural chemical modifications that bring to an increase of the degrees of acidity and oxidation of the oil. The best conditions for the maintenance of the olives are the followings:
+ low temperature, 10 - 15 centigrade degrees;
+ low relative damp, not superior at 50 - 60%;
+ storage in thin layers with good circulation of air between the different layers.

A rational system consists in the realization of layers of non superior height of 10 - 12 centimeters. Such disposition can be done on the floor or better using hurdles with looms that are to be superimposed one upon another. Such structures consent a notable economy and a better circulation of the air. Alternatively you can resort to the use of perforated plastic cassettes taking care to avoid to fill them up more than 20 - 30 cms.
However, remember that less time you have to storage the olives, the better it is for the quality of your oil.
The following table shows the percentage of decrement of the quality in relation of the length of the storage time:

Storage Time
( days)

Aromatic Quality

Aroma's Decrement
( per cent )
0

136,8

0
6

105,4

23
13

78,0

43
21

66,6

51
27

17,8

87

o mill : the stone mill and cold pressing technique, as better showed in the mill Real movie or animated graphic, are suggested for the extraction of extra virgin olive oils .
The leaves are firt sucked away by air fans and the olives are washed with circulating potable water to remove all impurities. The second step of extraction is crushing the olives to form a paste. The olives are collected in a crusher where the oil sacs are broken perfectly : the crushing of the pits is finely calibrated and finished with two granite millstones. The resulting paste falls into the kneading machine, with 2 stacked modules. Here the right heating temperature and the helically shaped blades ensure that the paste is processed perfectly. The heating ( about-28 degrees Celsius ) is provided by the circulation of thermostatically controlled water through the cavity in the wall of the kneading machine. The olive oil is then pumped into a separator in order to separate the oil from the water and small solid particles.
o maintenance of the oil of olive : the choice of the correct container and of the correct environment is fundamental ; modern containers are made of glass or of steel (once they were made of earthenware). It must be preserved to the dark and to a mild temperature; the light favors the rancidity of the oil. The oil maintains intact the own organoleptic characteristics also after three years.
o propagating : if you need to replace some trees you can try to propagate them from the olive trees you already have. Therefore you can use your pruning branches. According to prevailing theory it's better to use woody scions, 2-3 years old, about one inch wide, each one 8-10 inches long. After removing all the leaves you must put the branch in a horizontal way a few inches under the ground. It will germinate several lateral shorts in a few months. Each short will be a new plant.
Someone tried also to cut a one year old olive branch, with no less of 3/4 gemmas sticking it in agri-perlite's layer; the branch should take roots in a two/three months; but it is subject to frequent nebulizations: so it's better if you have a greenhouse with sprinklers.
In somebody's opinion the best way of propagating is directly by stones coming from very mellow olives; after you have removed grease and bathed them for a few hours in a lye (sodium carbonate or ash mixed to lime) solution, you must stratify them in the sand; the stones must then be kept in a dry room.propagating
Sowing is generally scheduled in June, July or August; in a cold bed preferably inside a large masonry case. It's better to crack carefully first the stones with the hammer.
Seed germinates in about 40-50 days; as soon as plants have 4-6 leaves, on March, they will be ready to be transplanted. Grafting will be possible a year later.
I personally tested all the above procedures but I had no satisfactory success. To sum up I have reason to believe that the best propagating way is possible using either a sucker or a low young branch directly from the tree: just cut it for a half and cover it with earth to consent a new roots developing, like grapevine.
o grafting :grafting most common grafting way is called "luce's beak". It is generally practiced in the late spring.
As soon as the trunk diameter is large one centimetre the new plant is ready to be grafted. Cut it close by earth in a sloping way . Then select a healthy, vigorous, one year old scion from the sort of plant you want to reproduce; it must present at least two gemmas. Shorten the top and sharp the terminal so to insert it easily between the bark and the wood of the plant you already prepared. Cover the grafting with some mastic. Shorten the leaves. That's all.
o adversities :fly sometimes the ambient causes great damages to the plants.
It is already well known that frost and humidity attenuate the olive tree's resistance. But the farmer must fear of parasites too.
The most common deseases are caused by two olive flies: the first one is named Prays oleellus ( tignola ); the second one is named Dacus Oleae ( mosca ). These flies put their eggs into the olive blossom and when they ripe they are full of little eggs and worms.
At the moment I have no problems in my olive planting. I realized jus once that two new trees in my garden (they were still in pots) were afflicted by Tignola, Mosca and Occhio di pavone ( peacock-eye ) too ! To my great surprise I have checked that these deseases turned up easily because these trees were set in a very protected place.
How to get rid of the fly problem? Since I'm testing the biological way I don't use chemicals. According to the italian rulement olive trees must be treated once a year (at least) with a "sale di rame / copper salt" solution instead of "solfato di rame / copper sulphate" solution as formerly prescribed. This change was made in 1999 because it was attested that copper sulphate is cancerous ! This treatment must be preventively done every year and it is very efficacious against peacock-eye too.
o
Sansa (pomace) : Many farmers have their own mill and personally process their olives. At the end of pressing an inevitable problem arises : how to get rid of the sansa. An Australian olive grower, Mr. Peter Caird, suggested some useful solutions.
I quote from one of his corrispondence :
".... we have land located about 30kms from our factory in central Victoria (Australia) in order to let nature do the drying work for us.
Beds will be made using sleepers as the formwork with each able to take about 5 tonne of sansa (wet). A bobcat will scurry around spreading the stuff and, come the Oz summer, we should have about 2.5-3.5 tonne of dry weight sansa ready for any number of applications.

o A mudbrick manufacturer has already tested the material in a mix with clay. It makes a delightful brick, structurally sound, but lighter than normal.
A house of peace on the way!
Tests are continuing.

o Compressing the dry sansa (or even wet with some modifications) to about 12 tonne pressure in a cylinder makes a perfectly usable "log" of firewood. It will probably need a years aging if wet sansa is used. Most likely everyone already knows that the sansa fuel burns quite intensely and almost without ash. Truly an environmentally friendly fuel that has another sensory benefit in that it gives off a delightful aromatic scent.

o I was informed quite recently that in the States they have quite a novel use for the pits of the olives. These are produced by the 100's of tonnes over there of course. They are mixed with bitumen and then used as tarmac for roads etc. "
o mythology : according to mythology olive tree originates from Greece.
It is said that Minerva and Neptune contented for precedence in building up an own temple on Athens' Acropolis. So they appealed to judgment of Zeus, the first of all gods, to settle the controversy. Zeus decided he would have opted for whoever would have been most useful to mankind.
Neptune created the horse, Minerva the olive. Zeus chose the olive which became the sacred plant to Minerva.
Grandmother's Remedies
o "washed" oil : a special unguent my grandmother used when I was a boy. Still valid magic ointment to your sun burnt skin or your baby's inflamed bottom !!
Very easy to prepare:
2 spoons of extra vergine olive oil
1 spoon of water Shake these two ingredients until you get a pasty emulsion, a sort of "cream" ready to be spread on your body.
o rough elbows : if you have rough elbows it will be sufficient to dip them in a bowl with some lukewarm olive oil (it can be used several times).They will become smooth in little time.
health
Olive Leaf use helps people with AIDS
Mark Konlee who writes the Keep Hope Alive site at http://www.execpc.com/~keephope/keephope.html
introduced Olive Leaf use on his site about 2 years ago because it has natural protease inhibitors, a part of the triple-cocktail used to help people with AIDS.
9/15/96: The headlines of Positive Health News, Report No 11 (May, 1996) said that: "An extract from Olive Leaves, containing natural "protease inhibitors' used in combination with Naltrexone, DNCB and the whole lemon/olive oil drink reduces HIV viral load form 58000 to non-detectable levels in two weeks (PCR). HIV antibody status changes from positive to negative (Elisa/Western Blot). Results confirmed by retesting"
-- This is a quote from a newsletter he wrote concerning one person who used his protocol. Although many people using protease inhibitors have reduced HIV viral loads, not all people respond in this same way.
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Il vero olio d'oliva

Il segreto e' nel prodotto, nei tempi e modi della raccolta, nella lavorazione.
E' essenziale che il raccolto sia effettuato per tempo, quando le olive non sono ancora completamente mature, ma in "erba"; la polpa, allora, non risentira' dei nocivi processi di fermentazione ne sara' alterata da eventuali gelate; per essere privo di impurita', deve essere effettuato a mano.
La lavorazione va affidata a frantoi che adottano sistemi tradizionali e "a freddo"
E' sufficiente che queste poche condizioni vengano rispettate perche' l'olio presenti un tasso di acidita' molto prossimo allo zero assoluto, una colorazione verde cupo, sapore intenso con quel caratteristico "pizzicorino" che, se usato crudo,lo rende particolarmente gradevole agli estimatori veraci.
Ultime note a margine:
1. l'olio genuino non viene raffinato; e' percio del tutto normale la formazione di depositi sul fondo
2. il "pizzicorino" svanisce gradualmente entro la primavera
3. chiamare olio siffatto prodotto e' riduttivo; nome piu' appropiato ? "Spremuta d'oliva"
4. prodotto artigianale di difficile reperimento, a costi accessibili per i soli amatori

About Real Olive Oil
The secret of real olive oil is in agricultural product, harvest's way and work time, in squeezing processing.
It's very important to pick olives at the rigth season (I do it at the end of November) : the fruit must be still "green" so the pulp will neither suffer the noxious process of fermentation nor will take offence of sudden frosts; it must be picked by hand to be absolutely clean, without impurity. Finally it is essential that your oil mill uses a traditional way of cold-working
If these few conditions are respected the acidity rate will be close to absolute zero; the oil will assume an almost dark green colour, an intense taste with a characteristic "itching" very appreciated to the true estimators when used fresh, uncooked.
P.S.
+ Real natural oil is not refined; for this reason the formation of some deposit on the bottom is normal
+ The "itching" is destined to gradually dissolve whitin spring
+ It is disparaging to call oil such a product. A more appropriate name ? Olive-squash !!
+ We are talking about an artisan product not easy to be found which cost is accessible only to connoisseur
Take your Olive Oil Tasting
It's up to official tasters panel to determinate the goodness of the oil in a sort of numerical range according to its flavour. But there is nothing to prevent you from personally doing this test much to your delight and satisfaction. Taste is rather subjective.
The test results will be better if you have not eaten since an hour and not smoked since thirty minutes.
Take care to cleanse your palate with some water and a piece of bread before each tasting .


-- put some amount of the different oils in transparent glass bowls (to better examine the colour);

--swirl oil around in bowl warming it within your hands to allow the aroma in the oil be released and exalted and to evaluate its fluidity;

-- inhale deeply to notice the intensity of the bouquet;

--take some drops in the mouth and put softly your tongue to the palate to get first flavors;

-- take a more substantial draught of oil (a teaspoon) mixing it with air to help release flavors; before swallowing keep it in your mouth for 20 seconds about to gradually enjoy the taste;

-- enjoy the intensity of the aftertaste.

Anyway, this test is not to be considered by itself sufficient to determinate the goodness of the oil because olive oil may be easily adulterated by chemistry on fatty matter.

EEC regulation states testing of many other indicators of the chemical quality of the virgin olive oils. If these qualifications don't completely stand the tests olive oil will be classed in a different way.
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Olive sotto ranno

Porre in un recipiente 2 kg di olive raccolte direttamente dalla pianta, possibilmente grandi e non ancora giunte a perfetta maturazione. Immergetele in due litri di ranno, curando che siano interamente sommerse, e lasciatele per circa 10-12 ore. Scolatele e sciacquatele a lungo in acqua fresca lasciandovele in ammollo per circa tre ore.
Ripetete queste operazioni per altre due, tre volte sino a quando cioè l'acqua dell'ammollo non risulti trasparente. Riporre le olive in un recipiente di acqua salata leggermente, secondo vostro gradimento.
Otterrete olive molto dolci, tenere, dal sapore delicato. Facili a snocciolarsi. Una volta pronte devono essere consumate entro pochi giorni perchè non si mantengono a lungo.
Se preferite mangiare olive più saporite che si mantengano più a lungo dovrete optare per le "olive in salamoia".

Olives under lye
Pick directly from the tree 2 kgs of still "green" olives and put them in a pot. Pour two litres of lye inside it and leave the fruit to soak in for about 10-12 hours. Drain the lye and rinse the olives. Let them soak in fresh water for three hours.
Repeat this process two or three times until the soaking-water is completely transparent.
Put then the fruits in a glass container full of salt water (as much salt as you like). You will get very sweet, tender, delicate olives; easy to remove the stones from.
But as they do not keep for

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