The ancient Maronian strain
The Maronian olive trees can be found in the area since the ancient era and nowadays represent almost the whole of the olive tree capital of the area. This particular strain is rare and less popular than others due to its particular geographical peculiarity as it can be found only in Northern Greece but mostly in the wider area of Maronia. What make the Maronian olive trees unique is their strength against hazardous weather changes and very low temperatures.
The carpus of the Maronian olive trees is middle sized with sphere shape. It is symmetrical, with centralized diameter and round edges. Its color is violet with admixture portion violet 40% and yellow-green 60%. It is medium-contained in olive oil and its maturation time is close to the average. Moreover, the carpus can be both used for eating and for olive oil production with particularly high oil quantity embedded. Another important characteristic is its high phenol capacity that contribute to its unique flavor, and the low capacity in oleuropein that helps the carpus remain resilient for very long periods.
According to the most recent chemical sample analysis of our olive oil product, some basic physical and chemical parameters are listed below:
Αxidity: maximum 0,3% in oleic acid
Κ270: maximum 0,11
Κ232: maximum 1,70
Peroxides: maximum 10 meqO2/kg
Waxes: maximum 60 mg/kg
Percentage of unsaturated fatty acids: minimum 84%
Oleic Acids: minimum 72%
Color: green, yellow/gold-yellow tones. Initially the produced olive oil is blurred but later becomes transparent.
Smell: fresh, purely intensive fruity aroma
Taste: clean and clear with grassy notes covering the range of olfactory tones and a harmonious blend of bitterness and spiciness
Median fruitiness: minimum 3
Harvesting of the olive oil trees is premature and starts between the end of October and the beginning of November. Usually the harvesting starts when the carpus becomes green-purple and the cultivation of the Maronian olive strain is locally limited within designated zones.