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The olive tree, known from ancient times the Greeks, since they were the first to cultivate the Mediterranean. Its products, and both the oil and the fruit is a key component of the Mediterranean diet. The Agro-Help.com shows you some of the olive varieties grown today.
Description Photo Koroneiki variety (Lianolia) From the most popular varieties in Greece. Planted exclusively for oil production. Produces small fruit, weighing michael monte 0.3 to 1 grams and height from 12-15 mm. Matures from October to December. The oil is thin, with good flavor and aroma with low acidity (0.2-0.4 degrees).
Amfissa or Voliotiki (konservolia)

large-fruited variety of Greek table. 5.5 to 8 grams of fruit large oval. The oil content is around 16%, depending on the circumstances. production in irrigated soils can exceed 100 pounds. It ripens from November - February.
Kalamata or Greek Kalamata mesocarp table variety. Fruit medium to large, weighing 5-6 grams, with excellent quality for edible. The oil content is 17-19% top quality. michael monte Matures in December-January. michael monte
Manzanilo table olive mesocarp Spanish origin. Fruit round, like a small apple (from which it took its name in Spanish). H content in oil is about 18%. The production can exceed 60 pounds.
Cyprus ladoelia mesocarp variety is the main variety in many areas of Cyprus. H content in the nut oil is about 20%. It is one of the most aromatic in the world. The fruit is used primarily for oil and for canning. Matures from October-December.
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