Albania has dozens of native olive varieties, selected by farmers over the centuries for their own areas. The variety determines the aroma, the bitterness and the amount of oil a kilo of fruit gives – and that changes the taste on your plate.

Kalinjot

The most widespread variety for oil in Albania, historically linked with Vlora and the south. The fruit is small and rich in oil, which gives a good yield. The oil has a pronounced aroma, a noticeable bitterness and high resistance to oxidation thanks to its polyphenols.

Kokërrmadh of Berat

As its name (“large grain”) suggests, it has large fruit. It is used both as a table olive and for oil. Its oil is milder, with a lighter aroma and less bitterness. People who don’t like the peppery catch in the throat usually prefer oils with a higher share of varieties like this one.

Bardhi of Tirana and the olives of Himara

Bardhi is known for adapting well to different soils, while the olives along the Himara coast give an oil with a distinctive character shaped by the sea air and the limestone soil.

Why a blend makes sense

Producers rarely work with a single variety. A controlled blend of varieties balances aroma with smoothness and gives a product that stays consistent from one year to the next. Shkrela oil is made from native varieties of the Myzeqe area and the hills of Ardenica, grown in the traditional way.

For the influence of the area on taste, read our article on southern olive oil.

How the harvest time affects it

Even a single variety gives a different oil depending on when it is picked. Green fruit gives less oil, but it is more aromatic and has more polyphenols. Ripe fruit gives more oil that is milder and less stable over time. You will find the calendar in our article on the season.