Corfu, Greece · Early harvest
Light, at its
very beginning.
An extra virgin olive oil from the tall, old Lianolia trees of Corfu—picked green, pressed early, and made in a very small release, only once every two years.
One thoughtful note when the first bottles are ready.
2026
01 — The island
From the green heart
of Corfu.
On Corfu, olive trees rise improbably tall—silver leaves above stone terraces, carried by the Ionian light. This is where Liofilo begins.
Our fruit is gathered at the first blush of the season, while it is still vividly green and alive with possibility.
39° 37′ N · 19° 55′ E / IONIAN SEA
02 — The fruit
Lianolia
Kerkyras.
The olive native to Corfu: small, elongated, and rich with oil. In the press, it gives a robust fruitiness, a graceful bitterness, and aromas that recall 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 naturally occurring polyphenols.
Green fruit
Harvested at the opening of the season.
Natural defence
Polyphenols are naturally occurring olive antioxidants. When independently verified at qualifying levels, they contribute to the protection of blood lipids from oxidative stress.
Measured, not assumed
Each harvest will be lab-tested before a specific polyphenol claim is made. The EU-authorised benefit applies with 20 g daily from qualifying oils.