Koroneiki (Olea Europea var. microcarpa alba)
Click on the photo to zoom
The favorite olive variety of the Greeks. PLANTING SPACES: for dense planting it is done at 1.35 X 3.75 m while for the classic system at 3 X 5 and 5 X 5 m with excellent results. ENVIRONMENTAL CONDITIONS: resistant to dry heat conditions but reduced irrigation can lead to increased levels of pareniophoria. It is resistant to Cycloconium and Tuberculosis. RIPENING: In the Peloponnese region, ripening begins early in November and ends late in December. HARVEST: after the first ten days of January. FRUIT: small with an average weight of 1.3 grams. The flesh to kernel ratio is 6.6:1 and the oil content is up to 27% (usually it ranges from 20-25%).