Lianolia

Corfu olive oil is produced on the Greek island of Corfu, almost exclusively from the Lianolia olive variety. Corfu olive oil is typically classified as extra virgin olive oil, the highest quality grade. This oil is derived purely from cold-pressed olives without any added processed oils.

The meticulous harvesting and processing techniques preserve the olives' robust, fruity flavors, low acidity, and high polyphenol content, which results in an oil rich in heart-healthy monounsaturated fats and antioxidants. Characterized by its bright, greenish-gold color, Corfu olive oil has an enticing aroma and a flavor palette that hints at grassy notes with a slightly peppery finish.

It is used in cooking, as a dressing for salads, or simply as a dip for fresh bread. Besides its gastronomic value, Corfu olive oil also embodies the island's cultural heritage. Olive harvesting and oil pressing are often a family business passed down through generations.

Accordingly, the age-old stone mills, the traditional 'liotrivia' (oil presses), and the annual November-to-January harvesting season are integral parts of Corfiot identity.