It has been estimated that there are around 600
Varieties of olives in the world, although there is some doubt as to their
classification and description. The varieties have been differentiated on the
basis of the characteristics of the trees and their leaves, in particular, to
their fruit and stone (Pit).
It is acknowledged that the features and the produce
of a variety are influenced by the climate and territory of the area where they
are cultivated. Based on this, the characteristics of the stone are more
profound. In any case, each variety is made up of many different individual
olives, and it is very common for differences to be observed between olives of
the same variety. This adds to the confusion surrounding the classification of
olives. It has been suggested that basic distinctions between the varieties
could be identified through the methods by which they are processed, although
this has not yet completely solved the problem.
In Greece the problem is exacerbated by the various
local names that are given to each variety. The same name can be used for
several different varieties, whilst one variety can be grown under different
names in different regions. It is believed that around 40 different varieties
are grown in Greece today.
The Olive Tree
Cultivation
of the olive tree originates geographically from the Eastern Mediterranean Basin.
The tree is able to withstand long periods of dry summer heat while enduring winter
temperatures bordering around 0°C. Mature olive trees are of average size (4 -
6 meters), where some varieties (Mastoides, Kalamon) can reach heights of up to
8 - 10 meters. In spite of this, dwarf olive trees are used readily for
decorative purposes.
In the Mediterranean Region, olive trees bloom at the end of spring (from April
– May), and harvest begins at the end of October lasting until the middle of
March in southern areas.
L'Olivier
