The olive tree, a predominantly Mediterranean tree, is inextricably linked to the Mediterranean countries from antiquity to the present day. It has marked with its long presence not only the landscape but also the customs and traditions, the tradition and the culture in the countries where it is cultivated.
The promotion of the olive as a product of high nutritional value in modern cooking with significant benefits to human health presupposes the proper production and packaging of this natural and traditional product.
Olive is a key component of the “Mediterranean diet”, which UNESCO has included in the Representative List of the “Intangible Cultural Heritage of Humanity”.
Table olives plain as an aperitif, in raw salads and even in cooked foods give a special tone to our table.
THE AMFISSA OLIVE
Earliest information indicates wild olives were harvested at the Amfissa Olive Grove as far back as the Neolithic Age! However, according to some sources, it was the Pelasgians who first planted olive trees here in prehistoric times. Since then, the use of the land has not changed.
In the trunks of the huge trees of the Amfissa Olive Grove, one recognizes the passage of centuries. If you are here in autumn or winter, you can watch the harvest of the fruit in the traditional way, which has lasted since antiquity: the manual beating.
The famous “Amfissa” olive is also produced in this olive grove. Large, round, with rich flesh, can be made from salted to spoon sweet! The arid climate of the area prevents the growth of the main enemy of the olive, the olive fruit fly and so the use of pesticides is extremely limited. The trees are watered with makeshift dams, ditches, and pits that hold rainwater, along with drifting soil. This ensures the water supply of the Olive Grove of Amfissa that extends at an altitude difference of 500 meters, but also the enrichment of the ground with “fresh” soil.