*Micro-extraction is the process of producing olive oil on a small scale, with meticulous attention to every step—from harvesting to bottling—resulting in a superior final product.
*Regenerative farming is an agricultural approach focused on restoring and improving soil health, biodiversity, and ecosystem balance while producing food sustainably. It goes beyond sustainable farming by actively regenerating the land rather than just maintaining it.
Dr. Kavvadia’s farm was one of the first producers worldwide to cultivate and bottle two rare local olive varieties, Lianelia of Corfu and Thiako. It was also the first to win Gold quality awards in both New York and Tokyo, showcasing the potential of these exceptional local varieties and introducing them to a wider audience.
Lianolia (Olea europea var. craneomorpha). Also known as Merolia, Ladolia, Korfolia, Dopia
The predominant olive variety found in Corfu, with most trees being centuries old—some dating back over 300 years. The olive oil produced from these trees is remarkably rich in antioxidant polyphenols, which, according to numerous studies, offer various health benefits. This olive oil boasts a well-balanced fruity, bitter, and pungent profile, with a spicy, aromatic character and a beautifully lingering aftertaste.
Sensory profile of Almond, Herbs, Freshly cut grass, Artichoke, Red pepper
Thiako Olea europea var.) Also known as Anoisana, Plexidenia, Dopia
A rare variety originating from the islands of Kephalonia and Ithaca. Dr. Kavvadia has planted enough trees in Corfu to produce this exceptional olive oil. Like our other oils, it is rich in antioxidant polyphenols. It features a complex fruity bouquet with mild bitterness and pungency. Flavorful and well-structured—definitely a must-try
Sensory profile of Camomile, Almond, Green apple, Freshly cut grass, Herbs.
The Dr Kavvadia olive oil, is available in 500ml, 250ml & 100ml
Dr. Kavvadia olive oil contains very high levels of antioxidant polyphenols
According to the EU Regulation 432/2012 “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress, in the context of a balanced diet”. This claim can only be made for olive oil with a content of at least 5mg hydrotyrosol and it’s derivatives (e.g. eleuropein and tyrosol complex) to 20g of olive oil (250mg/kg) until the end of its shelf life.
EFSA (European Food Safety Authority) certifies that the daily consumption of 20g (1.5 tablespoons) of Dr. Kavvadia Olive Oil protect the blood lipids from oxidative stress.
