The “ladolia” or “roupada” olives are the third and rarest variety of olive tree to be encountered on Lesvos. It makes up 5% of the island’s olives and owes its maturation to a fungus present on only some of Lesvos’s trees.

The “adramytiani” or “fragolia” olives originates from Asia Minor and is named after the area of Adramyttio.

There are 3 varieties of olive tree that may be encountered on Lesvos and are determined by the tree bark, foliage and fruit. These three varieties endow the olive oil of Lesvos with the unique colours and aromas that have made it one of the most popular products of the Greek land and have earned it its international renown.

The “kolovi” or “Mytilinia” olives, as it is often called, is the most common olive tree variety on the island. It amounts to 70% of the island’s olive tree total and grows in the southern and eastern regions of Lesvos. The tree does not thrive in high altitude, nor does it require the use of special cultivation techniques and a nutrient-enriched soil.

As a major source of beneficial nutritional elements, olive oil has been closely associated with healthy nutrition. Scientific research has shown that the consumption of olive oil contributes to longevity and, further, that it boosts the immune system, protecting the body from illness related to poor eating habits.