Olea Sylvestris: The Base Variety
Olea Sylvestris is the indigenous wild olive tree that has existed in the area since Homer’s days. Homer described the area as a place with a high degree of germination. The Ancient populations used the wild olive tree fruits to prepare olive oil and edible olives for their daily meals as well as for home necessities. Today there are three types of wild olives. Their physical structure appears different and they give three different types of olive fruit. Forty percent of the arable area is covered with Olea Sylvestris from which the highest Extra Virgin Olive Oil is created.
The Evolution: Pteleos Olea
Pteleos Olea was the natural evοlution coming from the local farmers effort to enter the intensive cultivation, developing the first systematic olive groves. Olea Sylvestris was grafted with Peliou and a new variety appeared. Although farmers used Piliou & Tragana slips for grafting wild olive trees, the newest Pteleos Olea has important differences in the morphology and characteristics due to the local soil and micro-climate .
A Nature-friendly cultivation system is basic in order to keep the balance between olive tree productivity, nature and olive goods quality. We fight against olive fruit pests and the olive fly which are the natural enemies of olive fruit, using natural means such as combinations of Natural Pyrethron, Zeolithos and Kaolin. We use mowers to manage ground weeds. Olive trees are supported only by organic fertilizers. Pruning tactics aim to assist the olive trees’ proper growth and the production of good quality olive fruit. Soil analysis & leaf analysis are basic tools to apply for success in our nature- inclusive agriculture practices.