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.
Many of the trees have little or no road access, and can be reached only by donkey or on foot. The olives are therefore harvested by hand, aided by portable mechanical pickers. The use of very limited amounts of fertilisers and pesticides results in olives that are more natural, healthier and more nutritious.
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.
A characteristic quality of extra virgin olive oil made from Kolovi olives is its subtle and delicate flavor, fruity aroma and smooth texture, in spite of its high 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.
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.
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. 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.