Argolida Olive Oil: Two PDO Zones Near Nafplio
Argolida isn't only known for its citrus and wine — it also has two distinct Protected Designation of Origin (PDO) zones for its olive oil, both recognised by the European Union in the same year.
Two Zones, One Year of Recognition
In 1996, two of the region's olive oils simultaneously received PDO status:
Kranidi Argolidos — produced in Ermionida, from a blend of 80% Manaki variety and 20% Koroneiki. The name "Kranidiou" comes from the fact that most of the region's olive presses operated in Kranidi (35-40 small-capacity ones until the 1970s), through which trade was conducted. This oil has a history of awards dating back to 1890 — one of the oldest documented distinctions for Greek olive oil.Lygourio Asklipieiou — grown in the area around Epidaurus (Lygourio, Nea Epidavros, Dimaina), also mainly from the local Manaki variety (locally also known as "Agouromanako"), at around 80%, with Koroneiki and Athinolia making up the rest.
Why Manaki Is Special
The Manaki variety, common to both zones, produces olive oil that's especially soft on the palate and throat, with a distinctive aroma — pairing ideally with fish. The blend with the more intense, sharper Koroneiki gives the final products the balance that's made them internationally recognised.
History Stretching Back Centuries
The olive grove of Lygourio has documented history dating back at least to the 14th century, having been a key pillar of the local economy long before the official 20th-century PDO recognition.
Where to Try It
In the Lygourio area, olive presses are open to visitors, such as the family-run Melas olive press (since 1992, with organic groves), where you can watch the production process and taste. Ermionida is also home to three packaging facilities and around 10 certified olive presses, with over 500 producers.
See Also
How many PDO olive oil zones exist in Argolida?
Two: Kranidi Argolidos and Lygourio Asklipieiou, both recognised in 1996.
Which olive variety dominates Argolida's olive oil?
The local Manaki variety, at around 80% in both PDO zones.
When was Kranidi olive oil first awarded?
In 1890.
