Olympia

The Olympia olive (also known locally as Nemoutiana or Olympia variety) is an ancient cultivar native to the western Peloponnese region of Greece, particularly around Ancient Olympia  - a landscape of rolling hills, red soils and maritime breezes that shape this olive’s distinctive chemical and sensory profile. It has been quietly cultivated for centuries by small family groves and is now increasingly recognised by researchers and artisanal producers for its exceptional phenolic concentration and stability.

Among Greek varieties, Olympia ranks among the highest in total polyphenols, often 2,000 mg/kg in early-harvest extra virgin oils. Analyses frequently identify elevated levels of oleocanthal and oleacein - two secoiridoids linked to anti-inflammatory and antioxidant effects. This makes Olympia one of the most pharmacologically interesting olive cultivars in Europe.