Located in central Corfu is a haven for olive oil lovers and one of our favourite suppliers at Panzer’s: Dr. Kavvadia. The story of how owner Apostolos’s grove holds some 3000 trees producing up to 5-6 tons of the highest quality olive oil is a fascinating one. Especially because: Corfu doesn’t have the greatest reputation for good olive oil.
In the 16th century, the Venetians planted a mighty 4 million olive trees on the island over a span of 50-70 years: not for consumption but to use the oil to power their lamps. They let the trees grow too tall, too high for harvesting olives at the right time. With such tall trees, the tendency in Corfu was to wait for overly ripe olives to fall to the ground and be made into oil. Traditionally olive harvests involve shaking younger green and purple olives off the branches.
Apostolos’s grandfather, Dr Kavvadia, was among the first producers worldwide to produce and bottle two rare and local varieties, Lianelia and Thiako. His conviction was that, when olive oil is produced correctly, it acquires the healing properties of medicine. He was the first producer to win gold quality awards in New York and Tokyo, showing the potential of Corfu’s olive oil. We are delighted to stock Dr Kavvadia’s olive oil at Panzer’s. It is absolutely delicious drizzled on a salad or gently poured over oranges and sprinkled with a touch of paprika as served on the farm. To reap the benefits of fine olive oil, consume a minimum of 20g a day (or two tablespoons).
A few of the many facts you will learn on a tour of the farm:
- The farm needs 100 kilos of olives to make 10 litres of fine olive oil.
- With 3000 trees in total, Dr Kavvadia’s farm produces 5-6 tons of olive oil in a good harvest year.
- Naturally, every two years, most olive trees need to rest and there is a year of low production/low yields. (This is common in all olive oil producing countries.)
- In a low yield year, Dr Kavvadia’s farm will produce only 1.5 tons.
- Olives should be pressed less than 6 hours after picking.
- High quality olive oil is preserved in UV protected bottles. Your olive oil remains perfect for 18 months after production day. Longer than that and it won’t go off but it won’t be very fresh anymore.
- Tasting high quality olive oil straight from a spoon should leave you with a spicy heat in your throat.
A visit to the farm is a passion filled experience. It is filled with extra delights including a tour of their organic garden.
Check out Dr Kavvadia’s website for information on a wonderful tour of their organic groves & gardens or book an overnight stay. And be sure to try a bottle of Dr Kavvadia’s olive oil to keep in pride of place in your kitchen.
