Cultivar Lianolia Kerkyras

CULTIVAR LIANOLIA KERKYRAS

MAIN PLACE OF CULTIVATION: Island of Corfu, western part of Greece, Epirus, as well as the other Ionian Islands.

AROMAS: Harmonious, with a pronounced scent of freshly cut grass, tomato, artichoke, cinnamon wood, and almond.

FLAVOR: Its fruity aroma is characterized by grassy notes, with an intense pungency and medium bitterness.

TYPICAL AROMAGRAM:

CONSERVATION: Store in a cool, dry place, away from light and sources of heat. Once opened, to preserve quality minimize exposure to air.

USE IN THE KITCHEN: ideal for raw use on almost any kind of hot or cold dish.

AGRONOMIC CHARACTERISTICS:
The trees of this cultivar reach impressive heights
(approximately 33-39 feet), with massive trunks that make harvesting from the tree
impractical. Therefore, as the ripening period approaches and after clearing the ground of
weeds, harvesting is carried out using nets laid on the ground. Olives that gradually fall are
collected. This method is certainly favored by strong winds and the progression of the
ripening phase.