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Greek olive varieties for oil

15 Greek Olive Varieties For Oil – Greek Olive Types For Olive Oil

Different Greek olive varieties play a significant role in determining an olive’s color, shape, and flavor. There are many Greek olive varieties for oil growing throughout the country, but today I will peak about 15 olive types in this article which I believe is the most widespread and known olives in Greece.

Knowing which Greek olive variety is used to make an olive oil will tell you a lot about the quality and flavor of olive oil. Eventually, you will no longer get lost in a market among a massive selection of various olive oils and will help you to make the right decision when choosing your brand of the best quality olive oil.

1. Koroneiki Olives

The Koroneiki olives are the most prized among Greek olive varieties for oil production harvesting in Kalamata, Messenia, the beautiful Peloponnese region. Kalamata is a unique area in Greece as it generates some of the best greek extra virgin olive oil well known in the world.

This olive variety grows well on mountain slopes and produces very small green fruit; the high ratio of skin to flesh giving the oil its coveted aromatic qualities. The primarily type of olive is Koroneiki mainly present in the southern Peloponnese and in some areas of Crete. The Koroneiki olives are Protected Designation of Origin (PDO), mainly used for oil, and are ranked as the best in the world for their balanced taste and health benefits. More about European PDOs you can find here.

Koroneiki olive variety for olive oil
Above: Kotoneiki olives are almond shape and green (unripe), 65% of Greek olive oil made from Koroneiki variety (picture taken in Oliviada olive groves)


Koroneiki variety olives grown in Kalamata
Koroneiki variety olives are the most common in Greece – produced olive oil is 90% extra virgin

The Koroneiki olives variety is also suited to the production of agourelaio, oil from olives that are slightly unripe (young harvest). When crushed in presses that are not capable of grinding the stone, this oil is entirely free of acidity and possesses top-tier organoleptic characteristics. Because not crushing the stones reduces the oil yield, production of agourélaio is limited to “boutique” presses run by entrepreneurs and small cooperatives.

The Koroneiki olives are relatively small size, however, their trees yield a high amount of fruits. The olives are harvested when they are still green in order to ensure the title of “early picked” or “green” olive oils. Normally the juice of the olives extracted when the fruit is young has the best quality of the oil. And it is great to prevent a heart and other diseases. The Koroneiki olives yield approximately 4 to 6 liters of the best Greek olive oil. The oil is golden-green in color and is highly applauded for its fruity and fresh flavor.

kalamata ripen olives
This is ripened Koreoneiki olives ready for harvest in December (picture taken in Oliviada olive groves)
Koroneiki olives comparison to the table olive
This is small Koroneiki olives comparison to a table olive harvested from 100 years old olive tree in 2020

2. Kalamata or Kalamon Olives

Kalamata olives or Kalamon olives named after the city of Kalamata in Messenia, southern Greece. Known as the king of Greek table olives, beloved and popular Kalamata olives are deep purple, with tight, snappy, shiny skin, and pretty almond shape. They are typically well-preserved in olive oil and/or in red wine vinegar, red wine for a uniquely rich, smoky, fruity flavor.

The Kalamata olives are PDO protected under the European Protected Geographical Status scheme and suitable for both table olives and olive oil.

Kalamata olives Greece
Above: Kalamata olives fully riped and kept in salty water

3. Athinolia Olives

Athinolia olive fruit has a medium-size olive shape is collected matured from the end of December until the beginning of January. Its fruity and green flavor is typical of an early harvest, with dominant notes of apple, ripe banana and spices. 

When the Koroneiki and Athinolia olives are mixed together to acquire wonderful full-bodied, balanced, and flavorful extra virgin olive oil.

koroneiki and athinolia olives mix
Koroneiki and Athinolia olives is a great mix for producing delicious full-bodied, balanced, and flavorful extra virgin olive oil

4. Manaki Olives

The variety of Manaki olive grows mainly in the heart of Argolis, east of the Peloponnese in Greece. In fact, Manaki olive variety thrives in very high altitudes and mature slowly.

The early harvest Manaki olives are rich, green, and fruity, have an oval shape. Its aromatic complexity is high with hints of citrus, flowers, herbs and tomato leaves. Its distinguished sweetness, its rich taste, and soft texture offer an excellent flavor in cooking use.

5. Tsounati olives

Tsounati olive variety is one of the local varieties in Crete. They originated from Chania and can be found only in Crete.

Tsounati olives have the amazing scents of freshly cut grass, green and unripe nutshell, herbs, artichokes. It tastes complex harmonic, slightly bitter, with some intense focus, elegant and durable.

  • The other two olive varieties Throumbalia and Hondrolia come from Crete. Each of them accounts for the distinct flavor of every region.

6. Chalkidiki Olives

The Chalkidiki or Halkidiki olives grow exclusively in Greece in the Mount Athos region. They have an elongated and asymmetrical shape and their color ranges from bright to pale green. And they come in a large size, thus aptly naming them as donkey olives. They are harvested young and go through a curing process to remove the bitterness and make them soft and palatable. Chalkidiki olives are mostly stuffed with red peppers, garlic, gurken, or almonds.


7. Amfissa Olives

Amfissa olives are grown in Delphi or Evia region. Once hand-picked they are completely ripe after which they are slow brine-cured. Amfissa olives have a mild fruity aroma and a soft texture. That is why they are often served with stews, soups and strong cheese.

8. Konservolia Olives

Konservolia olives are another most popular olive variety devoured in Greece. These olives are spherical and are harvested green. Konservolia olives are later treated with salt. Thus giving them their most popular wrinkly form and purple or black color. Konservolia olives are produced in most parts of Greece and are protected by the P.D.O.

when to pick olives for oil and brining and how
Read more on harvest time of olives

9. Ladolia Olives

Spherical-shaped olives and have a light golden-yellow color, with a light grassy herbal taste.

10. Meagron Olives

The green olives are cured, brine, and packaged for oil. Whereas the black ones are dry-cured in salt till they develop wrinkles.

11. Nafplion Olives

These olives are hand-picked, cracked, and cured in brine to extract their nutty and slightly smoky-flavored oil.

12. Patrinia Olives

Patrinia olives have a high oil concentrate of around 25%. This oil is known for its mild fruity flavor and aroma.

13. Thasitiki Olives

The Thasitiki olives are mostly black when matured and wrinkly form as table olives.

kalamata olive oil shop
Check out our Oliviada premium quality olive oil shop

Conclusion: Greek Olive Varieties For Oil

As you have noticed there are many olive varieties with specific characteristics that impact olive oil quality and flavor.

In fact, 65% of olive oil production in Greece comes from the Peloponnese region. That means that the most dominant Greek olive variety for oil is Koroneiki olives.

So if you had a chance to visit Kalamata olive trees in the southern part of Greece and taste their olive oil, there are many chances that it was Koroneiki extra virgin olive oil.

Hope this article helped you to explore different Greek olive varieties for oil production and will be useful for you to choose the best olive oil brands in the future!


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