Nestled between the Adriatic and Ionian Seas, Albania features a landscape that transitions from rugged mountains to rolling hills and sun-kissed coastlines, boasting a rich history of olive cultivation. Olive trees have thrived here for thousands of years, and many groves remain nurtured by the same families through generations. However, despite this legacy, Albanian extra virgin olive oil (EVOO) remains relatively unknown outside the region. At Little Olive Oil, we believe it deserves greater recognition.
Albania is a Landscape Shaped by Nature
Albania’s Mediterranean climate, characterised by warm summers, cooler evenings, and coastal winds, creates ideal conditions for olive cultivation. The country produces both indigenous and internationally recognised olive varieties. These various cultivars, along with seasonal and regional differences, can result in oils with a wide range of flavour profiles.
Flavour can vary naturally from one harvest to another, influenced by factors such as soil, rainfall, and harvest timing. This connection to nature and the land is what imparts Albanian EVOO its distinctive character.
Olive Varieties with Unique Character
One of Albania’s most renowned native olives is Kalinjot, primarily grown in the country's southern region. Typically harvested early in the season, Kalinjot olives yield a flavourful oil with balanced notes, including a touch of pleasant bitterness and a peppery finish. This variety is showcased in our Kalinjot Pure EVOO.
Koroneiki, originally from Greece, is another popular variety cultivated in Albania. When grown under Albanian conditions, Koroneiki olives typically yield a fresh, grassy oil with a milder, peppery note. This variety is found in our Koroneiki Superior EVOO, which is a versatile choice for everyday cooking.
Our Trio Select EVOO is made from olives grown across mixed groves, combining Koroneiki, Frantoio, and Leccino varieties. Koroneiki adds a bold, peppery fruitiness; Frantoio brings balance with herbal notes and a gentle bitterness; while Leccino softens the profile with its smooth texture and mild fruit. Originally from Italy, Frantoio and Leccino are known for their elegant, easygoing character. The result is a well-rounded, versatile oil ideal for everyday use.
(Please note that EVOO flavour profiles can change from harvest to harvest).
Albanian Cooking and EVOO
EVOO is an essential part of everyday cooking in Albania. It is used generously in traditional dishes such as tavë kosi (baked lamb with yoghurt), fërgesë (a slow-cooked mix of peppers, tomatoes, and cheese), and speca të mbushura (stuffed peppers), as well as in simple, seasonal favourites like sallatë shqiptare, a fresh salad of chopped tomatoes, cucumber, green pepper, and white cheese, often finished with nothing more than a drizzle of EVOO and a sprinkle of salt.
While the flavour may vary slightly from season to season, this uniqueness makes each bottle a snapshot of time and place. If you’re curious about trying something new, we invite you to explore the rich flavours of Albanian EVOO — grown with care and brought to your table.
