Varieties

Adramytini and Kolovi varieties in perfect balance

Blackbird olive oil of excellence is born in the olive groves of the Alyfanda region, in the north-eastern part of Mytilene capital. The semi-mountainous land with the particularly humid climate consists of calcareous terrain and enjoys a generous sunshine for the most part of the day. The agricultural fields in the area are relatively small, and the processes of planting, pruning, fertilizing, irrigating of the olive trees are usually a family affair and carried out proudly with tireless zeal. Just as with the production and the standardization business of Blackbird.

The two primary Lesvian varieties of olives that are chosen and harmoniously paired are the “Adramytini” or “Adramitini” (Olea europaea variety media subrotunda) and “Kolovi” (Olea europaea variety pyriformis). Their perfect coexistence in the Blackbird bottle highlights the intense, vibrant flavors and the herby aromas of the olive oil, ready to tickle your taste buds and fulfill your palate.

The Kolovi variety (otherwise named Valanolia or Mytelenia) makes up almost 80% of the mixed olive groves in Lesvos. It is cultivated almost exclusively on the island of Mytilene, making it its trademark. This olive oil variety has strong organoleptic characteristics; the olive fruit is high in oil content, which in fact is of excellent quality.

The Adramytini variety (also known as Aivaliotiki or Frangolia) is found on the islands of the eastern Aegean Sea, on the Asia Minor coasts and at the  southern Mediterranean basin in general. It matures earlier than Kolovi and, although it is a variety of moderate oil content, it rewards its selectors with a highly aromatic, delicate olive oil.

A full sensory experience

What elements contribute to the unique personality of Blackbird olive oil? The soil-climatic conditions, the microclimate in general combined with good cultivation, export, and production practices contribute to a pure Lesvian olive oil, high in oil content and rich in flavors and aromas. The dry olive groves of the Alyfanda region are not irrigated, which means they are watered mainly by the rainfall and the water that is retained in the subsoil. The olive fruits that are formed comprise of more intense organoleptic characteristics and intricate flavors. The local olive groves lay out in terraces, creating embossed fields; they are wild and often bordered by pines, Garrigues (also known by their Greek name “phrygana”) and wild thyme plants. Nature’s fragrances blend delicately with the rich juices of superior Greek olive oil. The result is a natural edible treasure with distinct tomato notes (characteristic of the Kolovi variety) and slightly spicy, piercing herby aromas with a somewhat sweet aftertaste.