Bio · Corfu, Greece · Early harvest
Light, at its
very beginning.
A bio extra virgin olive oil from Corfu’s towering Lianolia olive forest—picked green, pressed cold, and released in a very small quantity only once every two years.
One thoughtful note when the first bottles are ready.
2026
01 — The island
An olive forest,
shaped by Venice.
From the 16th century onward, Venice encouraged the planting of olives across Corfu. The result is an island canopy unlike anywhere else: dense, silver-green, and often 15–20 metres high.
Among these centenarian trees, the humid Ionian air and early green fruit give Liofilo its vivid, aromatic beginning.
39° 37′ N · 19° 55′ E / IONIAN SEA
02 — The native fruit
Lianolia
Kerkyras.
Corfu’s defining olive: small, elongated, and adapted to the island’s humid maritime climate. Cold-pressed early, it gives a vivid fruitiness, a measured bitterness, and a peppery throat finish—alongside aromas of cherry blossom and cinnamon wood.
Discover the variety03 — Bio · Early harvest
Picked before
the fruit softens.
Grown organically, then harvested early while the olives are still firm and green. It means less oil, but more of what makes it singular: fragrance, structure, and the peppery polyphenols—especially oleocanthal and oleacein—that early harvest helps preserve.
Biennial fruit
Lianolia bears fruit only every other year. Each release is naturally limited from the start.
The peppery finish
That gentle catch at the back of the throat is part of the signature of early-picked Lianolia—and a sensorial cue to its naturally occurring phenolic compounds.
Measured, not assumed
Each harvest will be lab-tested. Where it meets the threshold, the EU-recognised polyphenol benefit applies with a 20 g daily serving.