Kolovi & Adramytiani: The Island’s Liquid Gold

Lesvos is one of Greece’s most important olive oil-producing islands, thanks to its unique climate, rich soil, and centuries-old olive-growing traditions. Two native olive varieties define the island’s oils: Kolovi (also known as Valanolia), which is indigenous to the mountainous terrain of Lesvos, and Adramytiani, a variety brought over by Asia Minor refugees in the early 20th century. Many Lesvian oils are blends of these two, resulting in a balanced, complex flavor—grassy, buttery, sometimes peppery, and always full of character.

If you ever get the chance to taste freshly pressed Lesvian olive oil, don’t pass it up. It’s a sensory experience—much like wine tasting. The aroma, color, and mouthfeel all reveal something about its quality and origin.

Here are a few helpful tips to guide your tasting and selection:

Look for the harvest date. Olive oil is best consumed fresh—ideally within 12 to 18 months of harvesting. The newer the oil, the brighter and more vibrant its flavor.

Check for PDO labeling. The “ΠΟΠ Λέσβος” (PDO Lesvos) designation guarantees that the oil is produced, processed, and bottled on the island, ensuring authenticity and high standards.

Always choose extra virgin. This means the oil is cold-pressed without chemicals or heat, preserving flavor and nutrients. Acidity should be below 0.8%.

Support artisan producers. Lesvos is home to excellent small-scale producers like the Agiassos Cooperative, Stathakis, and Plomari Valley. You’ll often find their oils in local shops and markets in towns like Mytilene and Plomari—perfect places to start your olive oil journey.

Whether drizzled on fresh bread or used in salads and stews, Lesvian olive oil is a true expression of the island’s identity—pure, robust, and deeply rooted in tradition.