The North and South Aegean Islands have a centuries-old tradition in olive oil
production, thanks to the mild Mediterranean climate, abundant sunshine, and rocky soils that favor olive cultivation. Olive oil production in these regions is known for its unique flavor and high nutritional value.
• Mytilene (PGI Lesvos) – One of the most important olive-producing zones in the North Aegean, with the Kolovi, Adramytini, and Ladolia varieties, which produce excellent olive oil with a smooth taste and aromatic notes.
• Samos, Chios & Lemnos – These islands produce high-quality extra virgin olive oils with a mild fruity flavor and balanced bitterness.
• Cyclades – Although they do not have extensive olive groves, Naxos, Andros, and Tinos stand out for their aromatic and light olive oil.
• Rhodes (PGI Rhodes) – Produces olive oil with a rich body and mildly spicy aftertaste.

Nutritional Value and Benefits

The olive oil from the Aegean islands is renowned for:
• High content of polyphenols and antioxidant.
• Balanced acidity and intense fruity aroma, thanks to the climatic conditions and unique microclimate.
• High concentration of monounsaturated fats that help lower LDL cholesterol and support overall health.
• Vitamins and trace elements such as vitamin E, which boosts the immune system and protects cells.