From tree to Oil...
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Perdika: The Art of the Olive Tree, Between Tradition and the Power of Nature
A Millennia-Old Heritage
The region of Perdika is shaped by olive trees. Thousands of them cover the hillsides, many standing for centuries, deeply rooted in rocky soil exposed to sun, wind, and sea air.
In this harsh, dry climate, the olive tree is more than an agricultural crop — it is a symbol of endurance, balance, and longevity. It grows slowly, without excess, adapting to nature rather than dominating it.
Historically, olive oil was a vital resource. It was used not only for food, but also for light, medicine, and even as a form of exchange — traded for wheat or meat. This long-standing relationship between land, tree, and people still defines our approach today.
Lianolia of Corfu: The Soul of Our Local Groves
While Koroneiki dominates much of Greece, our groves are planted with Lianolia of Corfu, a rare and distinctive variety native to the nearby Ionian island.
Lianolia trees grow tall and wide, forming powerful, sculptural trunks. Their olives are small, resilient, and deeply anchored to the branches — a reflection of the landscape itself.
An olive that must be earned
Lianolia olives do not fall easily. Harvesting by hand comb requires patience, experience, and respect for the tree. It is not uncommon for an entire day’s work to yield olives from only two or three trees. This slow pace is not a limitation — it is a deliberate choice that preserves fruit integrity and tree health.
Net harvesting and natural ripening
In some groves, nets are placed beneath the trees to collect olives that fall naturally once fully ripe. This method begins in November and can continue into February. While it increases yield, it also produces an oil with a different profile — softer, rounder, and with higher acidity compared to early hand-harvested olives.
Each method has its place. Understanding when and how to harvest is part of the craft.
The Secret of Quality: Acidity, Maturity, and Timing
Olive oil quality is defined long before pressing — it is decided in the grove.
October – Early harvest (green olives)
Olives are firm and rich in antioxidants. The oil is vibrant, intense, and exceptionally pure, with very low acidity, typically between 0.2 and 0.4. Yield is lower, but expression and freshness are at their peak.
November to February – Late harvest
As olives mature, oil quantity increases, but acidity rises — often reaching 1 to 1.5. The oil becomes milder, less pungent, and more rounded, reflecting the fruit’s full ripeness.
Choosing the right moment is a balance between quantity, character, and identity.
Care and Discipline Throughout the Year
Producing high-quality olive oil is a year-round commitment.
Annual pruning
Pruning is essential to remove dead wood, regulate sunlight, and ensure consistent production. A well-pruned tree breathes better and produces olives of higher quality.
Soil management
The ground must remain clean and alive. Excess weeds compete for water during the dry summer months, weakening the tree and reducing fruit quality.
Tree nutrition
After pruning, trees are supported with targeted nutrients. Potassium plays a key role in olive development and yield, while nitrogen strengthens the tree against summer heat and helps it recover after winter stress.
Nothing is excessive. Everything is measured.
A Respectful Relationship with Nature
In Perdika, nature is not controlled — it is observed.
When facing threats such as the olive fly, the philosophy is restraint rather than saturation. Treatments are minimized to protect soil life, biodiversity, and long-term tree vitality.
As a local saying reminds us:
“If we try to stop everything, one day our planet and our trees will give us nothing in return.”
Sustainability here is not a label. It is common sense inherited over generations.
Tasting, the Moment of Truth
Olive oil has become a cornerstone of global gastronomy. Yet its true character is revealed in simplicity.
A slice of fresh bread, a drizzle of newly pressed oil, a pinch of salt, and a touch of oregano — nothing more is needed.
This is where the work of an entire year meets the senses.
