OUR STORY | Corfolia

A Conscious Heritage

In the hillside village of Nymfes, in northern Corfu, we cultivated the native Lianolia olive — not as a legacy from the past, but as a conscious choice for the future.

A Family's Promise

Founded by the Maritsa 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.

Lianolia 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.

Polyphenols - The Taste That Burns Back

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, damp from the autumn air, hungry but patient. No one left before tasting the first stream of new oil. Those who cared enoug

A Conscious Heritage

A Family's Promise

The Olive and the Craft

From Grove to Bottle

Polyphenols - The Taste That Burns Back

Be part of Corfolia

The Olive
and the Craft