A Conscious Heritage
In the hillside village of Nymfes, in northern Corfu, our olive groves are part of a landscape shaped by generations. We care for them not simply as a legacy inherited from the past, but as a conscious choice for the future.
A Family's Promise
Founded by the Maritsas family, Corfolia was born from a deep respect for Corfu’s landscape and the timeless olive that defines it.
Guided by passion and purpose, we craft an olive oil that embodies the connection between family and land, tradition and mindful creation.
What drives us is a commitment to share with the world the authentic quality of Corfiot olive oil — a timeless expression of the island’s culture, nature, and identity.
The Olive
and the Craft
Every stage of our olive oil production follows a simple philosophy: minimal intervention, maximum respect.
Olives are hand-picked early in the season and cold-extracted within hours to preserve their aroma, nutritional value, and high polyphenol content.
The oil is then naturally decanted and stored in stainless steel tanks, protected from light and heat to maintain its purity and flavor.
From Grove to Bottle
Each bottle is the result of a process defined by care, patience, and respect - a six-step journey that transforms the fruit of our land into the essence of Corfolia.
1.Harvest
Each olive is hand-picked at the perfect stage of ripeness using gentle methods that protect both the trees and the soil. Every harvest is guided by respect — for the fruit, the ecosystem, and the people who will one day taste it.
4. Natural resting
The oil is left to rest naturally in stainless steel tanks, allowing sediment to settle and clarity to emerge without mechanical filtration.
2. Selection
The freshly gathered olives are placed in ventilated baskets and stored in temperature-controlled spaces to preserve their freshness and prevent fermentation.
5. Preservation
To maintain purity over time, olive oil is stored under a protective layer of nitrogen, safeguarding its flavor, acidity, and vitality.
3. Extraction
Within hours, the olives are cold-extracted in an inert atmosphere that protects them from oxidation, preserving their natural aroma, polyphenols, and nutritional integrity.
6. Bottling
Finally, the oil is bottled in small batches under controlled conditions, ensuring that every drop retains the freshness and character of its origin.