Kolovi Olive Trees

The Kolovi variety, also known as Valanolia and Mytilinia (var. pyiriformis) is indigenous to Lesvos and is found mainly on Lesvos. It is a lesser-known variety throughout the world and even within Greece.

The Kolovi olive tree grows largely on hilly terrain rich in slate, up to an altitude of just under 2000 feet (600 meters). It is well adapted to Lesvos’ limited rainfall and does not need much water. This results in the formation of a wide root system that enables the transfer of important nutrients from the soil to the olive fruit.

Characteristic qualities of extra virgin olive oil made from Kolovi olives are their subtle and delicate flavor, fruity aroma and smooth texture.

In addition to the variety itself, several factors combine to create Kolovi olive oil’s delicate flavors. These include the soil, climatic conditions including the lack of rainfall and abundance of sunshine, and the altitudes at which Kolovi trees thrive.

The distinguishing features of the Kolovi olive variety

In general, all extra virgin olive oils are high in antioxidants, and this is a key factor behind their healthfulness. As a rule, the more the antioxidants, the greater is the bitterness and pungency, which make the oil unpalatable for many consumers.

Yet extra virgin olive oil made from Kolovi olives has a subtle and delicate flavor and fruity aroma while at the same time it is very high in antioxidant content. Therefore, this extra virgin olive oil is an excellent choice for consumers interested in the full taste and health benefits of olive oil, yet dislike the very strong flavors and bitterness commonly found in many oils made from other olive varieties.

ACAIA’s, Aeolian Olive’s and L&KO’s special quality is that they are well-balanced, so that their fruitiness is in excellent harmony with their spiciness. This property makes them ideally suited to any culinary use, from salad dressings, drizzling over steamed vegetables, or as a dip, to cooking and baking, both savory dishes and desserts.

The journey from the olive tree to the table


The olive harvest

Many of the trees have little or no road access, and can be reached on foot. The olives are therefore harvested by hand, aided by portable mechanical pickers. The use of very limited amounts of fertilizers and pesticides results in olives that are more natural, healthier and more nutritious.


At the mill

The first step in the production line is washing. The olives are washed three times with drinkable water to ensure that all dirt, leaves and foreign materials are removed so that they don’t contaminate the oil.


Liquid gold

After going through cold extraction using only mechanical means, our liquid gold, our Extra Virgin Olive oils are ready to be bottled or storage in stainless steel tanks. ACAIA’s and Aeolian Olive’s special quality is that they are well-balanced, so that their fruitiness is in excellent harmony with their spiciness.