The scientific name of the olive tree in Latin is “olea europaea” of the Oleaceae family. The Oleaceae family includes more than 25 species of olives.
In Greece, the most common of said olive species is the European Olive (olea europaea), which is divided into two subspecies: the cultivated Olea europaea var. sativa or Olea europaea var. europaea, which forms part of the Contortae class, and the wild Olea europaea var. oleaster DC or Olea europaea var. sylvestris.
The olive tree is a subtropical, evergreen plant, which can reach up to 15 – 20 meters in height and is known for its exceptional longevity, ranging between tens to hundreds of years. Its leaves measure approximately 4-10 cm in length, and are lanceolate and pointed. Their top side is dark green in color and their bottom side is silvery green. The tree’s tiny white flowers appear in April and May.
The olive fruit, which is where the olive oil is held, is small, round, and green. As it matures near the end of autumn, it starts growing in size and changes in color and shape.
The olive tree thrives in temperate and subtropical climates, which can be usually found in the Mediterranean area. It requires high temperatures during spring and summer in order to produce new sprouts and have its fruit set and ripened. The yield of the tree increases in moist and fertile soil.
The olive tree is one of the most widely cultivated trees in Greece and is used for its oil and fruits. Greece is also known for cultivating various other olive varieties which are rarely seen in other oil producing countries. One such variety is the Koroneiki, which is cultivated in Crete and the Peloponnese and is recognized for the high-quality olive oil it yields.
EllinDor olive oil is produced exclusively (100%) from trees of the “Koroneiki” variety.