Olive oil in Corfu: The island of Corfu, located in the Ionian Sea, is known for its lush landscapes, rich history, and vibrant culture. Among the many treasures that have shaped Corfu’s identity, few are as deeply embedded in the island’s way of life as olive oil. For centuries, oil has not only been a staple of Corfiot cuisine but also a symbol of the island’s agricultural heritage, cultural practices, and deep connection to the Mediterranean environment.
From ancient times to the present day, olive cultivation has played an integral role in Corfu’s economy, social life, and culinary traditions. This article takes a deep dive into the history, production, and significance of olive oil in Corfu, exploring how it has shaped the island and its people.
The Ancient Roots of Olive Oil in Corfu
The olive tree (Olea europaea) is a symbol of Mediterranean life, and its cultivation dates back thousands of years. The island of Corfu, with its mild climate, fertile soil, and abundant rainfall, has been an ideal environment for olive cultivation since ancient times. Historical records suggest that the olive tree has been present on Corfu for at least 3,000 years, with early Greek settlers likely bringing olive seeds to the island as they expanded their influence across the Mediterranean.
In ancient Greece, the olive tree was revered as a gift from the gods, particularly Athena, the goddess of wisdom and war, who was said to have gifted the olive tree to the people of Athens. Oil was highly prized, not only for its culinary uses but also for its medicinal, cosmetic, and ritual significance. The importance of olive oil in ancient Greek society can be seen in its frequent mention in mythology, poetry, and ancient texts.
Corfu, as part of the Ionian Islands, shared in the cultural and agricultural practices of mainland Greece, and oil production became one of the island’s primary industries. By the time of the Venetian occupation (1386–1797), olive cultivation was already well-established on the island, with the Venetians recognizing the value of Corfu’s olive trees and expanding production to meet the demands of both local consumption and export markets.
The Venetian Influence on Olive Oil Production
During the Venetian period, Corfu’s agricultural landscape saw significant development. The Venetians were skilled in managing agricultural production, and their rule over Corfu helped to organize and enhance oil production on the island. The Venetians introduced new agricultural techniques and improved the infrastructure for olive oil mills, leading to an increase in production.
The Venetian nobility, with their emphasis on luxury and refinement, created a demand for high-quality olive oil, particularly for use in cooking and as a base for perfumes and cosmetics. The Venetians also promoted the export of Corfiot oil to other parts of the Mediterranean, especially Italy, where oil was already a key ingredient in many regional cuisines.
The olive mills, powered by both animal and water, became a central part of the island’s agricultural economy, and the production of olive oil continued to thrive. Olive oil became an essential part of life for the people of Corfu, used in nearly every aspect of daily life—cooking, lighting, and even religious rituals.
The British and Modern Developments in Olive Oil Production
When the British took control of Corfu in 1815 and established the Ionian Islands as a protectorate, olive oil production continued to be a central part of the island’s economy. The British encouraged more systematic cultivation and improvement in olive oil production, and new techniques were introduced to enhance the quality of the oil. They also focused on the commercialization of Corfu’s oil, seeking to increase exports and further develop the island’s agricultural output.
During the British period, the establishment of large estates known as “olive groves” or “cultivated plantations” became common. The British were keen on making the oil industry more organized, and they helped modernize the farming methods by introducing new irrigation systems and agricultural machinery, making the production process more efficient.
Despite these advancements, traditional olive oil production methods continued to be practiced alongside modern techniques, particularly in smaller family-owned farms. These traditional methods, such as cold-pressing and stone mills, have been passed down through generations and remain integral to the production of the island’s finest olive oils today.
Olive Oil in Modern-Day Corfu
Today, olive oil remains an essential part of Corfu’s culture, cuisine, and economy. The island is home to over 3 million olive trees, and Corfu’s oil is considered some of the best in the Mediterranean. The cultivation of olives on Corfu is still carried out using a blend of modern techniques and traditional methods, which together ensure the production of high-quality extra virgin olive oil.
Many Corfiot oil producers adhere to strict standards of quality, often using organic methods and avoiding the use of chemicals and pesticides. The extra virgin olive oil produced in Corfu is renowned for its rich, fruity flavor, with a slightly peppery aftertaste that comes from the island’s unique climate and soil. The island’s oil is characterized by a low acidity, which is a sign of its superior quality.
In addition to traditional oil production, olive oil tourism has become an increasingly popular activity in Corfu. Visitors can tour the island’s olive groves and traditional mills, learning about the history and techniques of olive oil production. Some producers offer hands-on experiences, where visitors can participate in the harvest and production process, gaining insight into how olives are transformed into one of Greece’s most important and beloved products.

Culinary Uses of Olive Oil in Corfu
In Corfu, oil is a fundamental ingredient in the preparation of both everyday meals and special dishes. It is used liberally in cooking, frying, and dressing salads, and it is a key ingredient in many traditional Corfiot recipes. One of the most popular dishes in Corfu is “pastitsada”, a hearty meat stew made with beef, tomato, and aromatic spices, which is typically cooked with generous amounts of olive oil. Another famous Corfiot dish is “bourdeto”, a spicy fish stew also rich in oil.
The use of oil in Corfu extends beyond the kitchen, as it is also an important part of traditional Corfiot skincare. Olive oil has long been valued for its moisturizing and healing properties, and many locals still use it for personal care, including as a base for soaps, lotions, and other cosmetic products.
Olive Oil Production Today: Sustainable and Organic Practices
As global demand for high-quality oil continues to rise, there has been an increasing focus on sustainable and organic olive oil production in Corfu. Many local farmers and producers are adopting eco-friendly practices, such as organic farming, solar-powered mills, and sustainable packaging, to ensure that their olive oil production respects the environment and supports the island’s rich agricultural heritage.
These practices not only preserve the integrity of the land but also contribute to the continued reputation of Corfu’s olive oil as one of the finest in the world. Many small producers are also focused on maintaining the traditional methods of oil production, ensuring that the legacy of Corfu’s olive oil industry remains intact for future generations.
Conclusion: Olive Oil as the Heart of Corfu
From ancient times to the present day, olive oil has been more than just a cooking ingredient in Corfu—it is a symbol of the island’s heritage, culture, and deep connection to the land. The olive tree has stood as a silent witness to centuries of history, from ancient Greek times to the Venetian and British occupations, and it continues to thrive in the hearts of modern Corfiots.
Today, Corfu’s olive oil is a proud product of the island’s past and present, blending traditional methods with modern innovations to create a product that is loved worldwide. For visitors to the island, a taste of Corfiot olive oil is not just a culinary experience—it is a connection to the island’s ancient roots and a reminder of the timeless bond between the people of Corfu and the olive tree.