The Giving Tree: An Introduction to Greek Olive Oil

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Among the many, many native Greek olive varieties, a few are especially well known for the oil they produce. Koroneiki, the most famous, is grown in the Peloponnese and Crete, and makes up approximately 60 percent of the country’s total oil production.

The oil made from this variety tends to be pungent, fruity, spicy and slightly bitter – ideal for all uses.

Athinolia is grown in the same areas as Koroneiki, and in fact, they share a resemblance to each other, but with its more intense fruitiness and balanced peppery and bitter notes, Athinolia is suited more to drizzling on food just before serving.

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