<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Corfolia Extra Virgin Olive Oil]]></title><description><![CDATA[Corfolia]]></description><link>https://www.corfolia.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Tue, 10 Nov 2026 21:02:05 GMT</lastBuildDate><atom:link href="https://www.corfolia.com/de/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Polyphenole im Olivenöl – Der Geschmack, der nachbrennt]]></title><description><![CDATA[Warum kann gutes Olivenöl bitter oder pfeffrig schmecken? Entdecken Sie, wie Polyphenole im Olivenöl Geschmack, Frische und Charakter prägen.]]></description><link>https://www.corfolia.com/de/post/polyphenole-im-oliven%C3%B6l-der-geschmack-der-nachbrennt</link><guid isPermaLink="false">6ad2606f1e5ff9192fcb6aa4</guid><pubDate>Fri, 16 Oct 2026 18:15:12 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_d78245009798414482cfddf5de3d2e13~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Die hohen Olivenbäume auf Korfu: Die Geschichte hinter dem Olivenöl der Insel]]></title><description><![CDATA[Warum sind die Olivenbäume auf Korfu so hoch? Entdecken Sie, wie venezianische Geschichte, Landschaft und jahrhundertealte Anbaumethoden den einzigartigen Olivenwald der Insel geprägt haben.]]></description><link>https://www.corfolia.com/de/post/olivenb%C3%A4ume-auf-korfu-warum-sind-sie-so-hoch</link><guid isPermaLink="false">6ad209f3862584e7eb2a98c6</guid><pubDate>Fri, 16 Oct 2026 12:58:25 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_6a7edbc2122c4ee9bbaa78f01cd3d755~mv2.jpg/v1/fit/w_1000,h_937,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Was macht Olivenöl aus Korfu so besonders?]]></title><description><![CDATA[Was macht Olivenöl aus Korfu so besonders? Die Antwort beginnt bei der Olive, führt über die Insel, die sie prägt, und endet beim Erzeuger, der weiß, wann er eingreifen sollte. Eine Geschichte über Sorte, Ort und menschliche Entscheidungen.]]></description><link>https://www.corfolia.com/de/post/was-macht-olivenoel-aus-korfu-so-besonders</link><guid isPermaLink="false">6ad1d0e63f6cbc93c047b1ba</guid><pubDate>Fri, 16 Oct 2026 08:34:54 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_04742647e3ed426ba26d4cca1e682041~mv2.jpg/v1/fit/w_1000,h_667,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[What Makes Corfu Olive Oil Different?]]></title><description><![CDATA[What makes Corfu olive oil different? The answer begins with the olive, continues with the island that shapes it, and ends with the producer who knows when to intervene. A story of variety, place and human choice.]]></description><link>https://www.corfolia.com/post/what-makes-corfu-olive-oil-different</link><guid isPermaLink="false">6aba4f594998f49f5e08070b</guid><category><![CDATA[Olive Diaries]]></category><pubDate>Mon, 28 Sep 2026 11:47:32 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_04742647e3ed426ba26d4cca1e682041~mv2.jpg/v1/fit/w_1000,h_667,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Pastitsada - The Dowry of Corfu]]></title><description><![CDATA[There is, I believe, no greater compliment you can pay to a Corfiot woman than to tell her she makes a good Pastitsada. Because in Corfu, this dish is more than cooking - it’s a measure of care, patience, and love. Every home has its own version, passed down through mothers and grandmothers, whispered like a family secret and perfected over years of Sunday tables. Pastitsada became a symbol of Corfiot identity - a dish that speaks of family, of celebration, and of belonging. Even today,...]]></description><link>https://www.corfolia.com/post/pastitsada-the-dowry-of-corfu</link><guid isPermaLink="false">6901a753db647af5d94b031b</guid><pubDate>Sat, 26 Sep 2026 04:35:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_72237b7c54b94d529aeade324afc1d62~mv2.jpg/v1/fit/w_1000,h_588,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Sofrito - The Sunday Argument]]></title><description><![CDATA[There are many ways to divide the world. I prefer the one between those who love white sauces and those who love red ones. Sofrito belongs, of course, to the first kind - the Sunday kind, the dish of celebration. But that’s for those who like categories. I could eat it any day of the week. In our house, it was always a small battlefield. My brother and I wanted it with fried potatoes, or with rice, peas, and carrots. My father insisted on pasta, buried under grated cheese. My mother - poor...]]></description><link>https://www.corfolia.com/post/sofrito-the-sunday-argument</link><guid isPermaLink="false">68f696c82aa3cc1b5967fe0d</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Fri, 31 Oct 2025 21:22:16 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_4298ccce96fe4b19ae71ae331e85eb8c~mv2.jpg/v1/fit/w_1000,h_977,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[The Tall Trees of Corfu: The Story Behind the Island's Olive Oil]]></title><description><![CDATA[Seen from the sea - or from the air - Corfu appears draped in silver. The island’s hillsides glisten under the light of thousands of olive trees - tall, dense, and intertwined, like a single vast forest. For visitors, this landscape is pure poetry: a sea of leaves shimmering between green and gray. But behind that beauty lies a story of survival, pragmatism and trade. In Corfu, olive trees look like nowhere else in Greece. They are tall, slender, and silver under the light - their trunks more...]]></description><link>https://www.corfolia.com/post/why-are-corfus-olive-trees-so-tall</link><guid isPermaLink="false">68fb1805a51f8a9292868cc7</guid><category><![CDATA[Olive Diaries]]></category><pubDate>Wed, 29 Oct 2025 07:18:34 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_6a7edbc2122c4ee9bbaa78f01cd3d755~mv2.jpg/v1/fit/w_1000,h_937,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Bourdeto - The Fiery Heart of Corfu]]></title><description><![CDATA[If Bianco is the island’s quiet soul, Bourdeto is its fire. A dish with Venetian roots, reborn in Corfiot kitchens where olive oil, garlic, and hot red pepper come together in a bold, uncompromising sauce. In our house, Bourdeto was a winter ritual. We made it only with scorpionfish - skorpina - which my father would buy early in the morning from the market in town. Sometimes, friends or neighbors brought fresh fish from the coast, and that decided the menu: when skorpina appeared, Bourdeto...]]></description><link>https://www.corfolia.com/post/bourdeto-the-fiery-heart-of-corfu</link><guid isPermaLink="false">69009eaa18569dcd9726eb8b</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Mon, 27 Oct 2025 10:56:29 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_f4c45ffcc704497bb0ed9d81a28ee8bf~mv2.jpg/v1/fit/w_1000,h_969,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Bianco - The White Simplicity]]></title><description><![CDATA[Corfu’s cuisine still bears the quiet mark of its Venetian past - centuries of coexistence that blended local frugality with Mediterranean finesse. Dishes like Bianco emerged from that encounter: born of poverty, elevated by technique. In Italian, bianco means “white,” and the name itself reflects a Venetian approach to cooking fish without tomato - a preference for clarity, for sauces built on olive oil, lemon, and garlic rather than color and heaviness. At its heart, Bianco is a humble...]]></description><link>https://www.corfolia.com/post/bianco-the-white-simplicity</link><guid isPermaLink="false">6900954f2b65e6667d036530</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Mon, 27 Oct 2025 10:14:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_388fa53cbd0c49c7ab01658c651262ab~mv2.jpg/v1/fit/w_800,h_842,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Salamoura: A Corfiot Finishing Sauce]]></title><description><![CDATA[A personal introduction to salamoura — Corfu’s olive oil, lemon and oregano finishing sauce - and the simple tradition that brings grilled meat, fish and vegetables into focus.]]></description><link>https://www.corfolia.com/post/corfu-salamoura-olive-oil-lemon-dressing</link><guid isPermaLink="false">6ac76f6c8e01e25852d36278</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Wed, 22 Oct 2025 21:00:00 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_06b33d4acdcb4dc79a8a4cc7b18ef6b3~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Nerantzosalata - The Orange at the Firelight]]></title><description><![CDATA[In Corfu, nerantzosalata (orange salad) is more than a local dish — it’s part of the island’s quiet grammar of taste. In our house, it was never just a salad; it was a complete evening meal, a ritual of the cold winter months. My father would peel a bright, heavy orange, slice it into thick rounds, and lay them on a plate — nothing else yet, just the color and the scent. He would drizzle fresh olive oil, dust it with sweet paprika, and finish with coarse salt. Then came the charred bread from...]]></description><link>https://www.corfolia.com/post/nerantzosalata-the-orange-at-the-firelight</link><guid isPermaLink="false">68f67b5150938403f770582c</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Mon, 20 Oct 2025 18:19:54 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_eb180be4b1d7446898ccf20b0430234d~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Polyphenols in Olive Oil - The Taste That Burns Back]]></title><description><![CDATA[I first learned to taste olive oil beside my father. We would wait together in the small mill of our village, watching the olives turn slowly into oil. The mill was alive - the hum of the machines, the rhythm of footsteps, the sound of voices calling names. The air smelled of olives: sharp, green and heavy. People came and went, tired from the harvest and damp from the autumn air, their faces worn by the day but bright with the quiet happiness of seeing their own labour become oil. No one...]]></description><link>https://www.corfolia.com/post/polyphenols-in-olive-oil</link><guid isPermaLink="false">68f6378732ef022fab0e2312</guid><category><![CDATA[Olive Diaries]]></category><pubDate>Mon, 20 Oct 2025 13:30:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_d78245009798414482cfddf5de3d2e13~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Tsigari - The Dish of the Winter Solstice]]></title><description><![CDATA[In Corfu, we call them seskla - the tender, glossy winter greens known in the rest of Greece as seskoula, or Swiss chard. And at home, Tsigari - or Tsigareli, as it’s often called - was always made only with seskla. Just the pure sweetness of the greens, slowly simmered with onion, garlic, paprika, and plenty of olive oil. Because Tsigari is not a stew. It’s not a soup. It’s a dish of spicy, sautéed greens, cooked until the sauce clings to every leaf - a deep red from the paprika and the...]]></description><link>https://www.corfolia.com/post/tsigari-the-dish-of-the-winter-solstice</link><guid isPermaLink="false">6900f5c40644c1e3096f51b8</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Sat, 18 Oct 2025 16:08:29 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_1ce4155f857f4c0cad34cd3b0b04bf15~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item><item><title><![CDATA[Tiganopsomo - The Sweet Necessity]]></title><description><![CDATA[In the days of the drachma, back in the 1980s, in a small village far from Corfu town, finding dessert wasn’t simple. There were no pastry shops nearby - not even a bakery that made anything sweet. I still remember the grocer cutting a chocolate bar into four pieces, selling them separately, so everyone could afford a taste. But people always found a way to be sweet. Ours came from what we had: bread, olive oil, and sugar. Sometimes fresh, sometimes a few days old - fried, golden, and dusted...]]></description><link>https://www.corfolia.com/post/fried-bread-with-olive-oil-and-sugar</link><guid isPermaLink="false">6900894d2599e55de9902ad2</guid><category><![CDATA[Eat Like a Corfiot]]></category><pubDate>Tue, 07 Oct 2025 08:19:37 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/2550f5_5e93850827fe42ddb26babbda87f7cf6~mv2.jpeg/v1/fit/w_300,h_168,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Dimitris Maritsas</dc:creator></item></channel></rss>