At the olive mill
The olive harvest is one of the most important periods for the locals. It starts in mid-October and ends around January. The variety of olives cultivated in the area for the production of the olive oil is the “Koroneiki” variety, which takes its name after Koroni. The “koroneiki olive” is small and green and is one of the most widespread varieties, cultivated all over the world, as it produces an extra virgin olive oil with excellent taste and extremely low accidity (epecially in Koroni its “birthplace”).
The “Koroneiki” variety is different from the variety of “Kalamata olives”, the famous for eating olives that everyone loves.
The harvest of the day ends at the olive mill. There the olives will be sifted, washed, pressed and will produce the golden treasure, that is the extra virgin olive oil. In modern practices, olives are cold pressed, so that the ingredients of the olive oil are not altered.
The first test of the new harvest is done at the olive mill on a slice of bread and it is a celebration. In the coming days the fresh extra virgin olive oil will be honored at home in fresh salads, steamed vegetables with lemon, as well as upon a slice of bread sprinkled with oregano.