Albania has dozens of indigenous olive varieties, selected by farmers over the centuries for their areas. The variety determines the aroma, bitterness and amount of oil that comes out of a kilogram of fruit, and this changes the taste in your dish.

The kittens

The most widespread variety for oil in Albania, historically associated with the areas of Vlora and the south. The fruit is small and rich in oil, which gives it a good yield. The oil comes out with a pronounced aroma, sensitive bitterness and high resistance to oxidation thanks to polyphenols.

Kokërrmadhi of Berat

As the name suggests, it has large fruit. It is used for table and for oil. The oil comes out smoother, with a lighter flavor and less bitterness. Those who don't like throat stings usually prefer higher percentage oils from varieties like this.

Bardhi of Tirana and Oliri of Himara

Bardhi is known for adapting to the soil conditions, while the olives near the coast of Himara give oil with a special character influenced by the sea air and limestone soil.

Why blending makes sense

Growers rarely work with a single variety. The controlled blend between varieties balances flavor with mildness and gives a stable product from year to year. Shkrela oil is produced from autochthonous varieties of the area of Myzeqe and the hills of Ardenica, cultivated in the traditional way.

For the effect of region on flavor, read the article on southern oil.

How does the harvest time affect it?

Even a single variety yields different oil according to the time of harvest. The green fruit gives less oil, but more aromatic and with more polyphenols. Ripe fruit yields more oil, softer and more volatile over time. You can find the calendar in the article about the season.