This variety is regularly cultivated in the area of Monemvasia. It is worth mentioning that some villages of Monemvasia caltivate exclusively “Athinolia” variety. It is known for its intense aroma and fruity character that gives the oil produced by its pressing. It is ripped early, although the fruit is picked almost green and so the harvest finishes quite early, late November to early December. Early harvesting reduces olive’s attack rate of fungal diseases that can occur from the first autumn rains, which are a factor of quality degradation of the olives. As a result, it is totally healthy and thereby excellent low acidity oil and it is high in antioxidants. Moreover, it is connected with the highest indicators in total polyphenols content and seems to be superior than all the greek varieties, which is of paramount importance.
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