Dopia

The Dopia olive is a very rare variety of olive cultivated in Greece, primerly on the island of Zakynthos. Dopia olives are medium to large in size and have an elongated, somewhat asymmetrical shape. When mature, these olives can vary in color from green to dark purple or black.

The flavor of Dopia olives is rich and robust, making them suitable for both table consumption and olive oil production. The olive oil produced from Dopia olives is of high quality, characterized by a well-balanced flavor profile. It often has a fruity aroma with subtle hints of bitterness and a mild peppery finish.

This makes Dopia olive oil a versatile ingredient in culinary applications, including salad dressings, cooking, and as a finishing oil. The Dopia olive tree is well-suited to the Mediterranean climate, thriving in the warm, dry conditions typical of Greece.

These trees are known for their resilience and adaptability to different soil types, including rocky and arid terrains. They produce a moderate to high yield of olives.