Ntzamaras Dimitris - Olive Tree Nurseries Tragana Fthiotida - Olives Fthiotida

Our company has been active in the production of olive oils for over 65 years.

The nurseries are operated with the permission of the Department of Agriculture and the Center for Propagation and Certification of Propagating Material and Fertilizer Control. Nutrients are supervised daily by a supervised agronomist

Our varieties are of excellent quality, with excellent fruit and durability.

We have olive, cane, olive oil (Megaron), Amfissis and Picual olive trees

Ultra-old fruit tree with great useful and ornamental value. It is an evergreen tree, with leaves opposite, lanceolate, leathery, dark green on the upper surface and silvery on the lower. Its flowers are white, single petal and very small, flowering and flowering from mid-April to late May, with the fruit ripening and harvested in late autumn and early or mid-winter depending on the variety. According to ancient Greek tradition, the home of the olive tree is Athens and the first olive tree was planted by the goddess Athena on the Acropolis. The olive tree thrives in temperate climates without extreme temperatures (average annual temperature of 16 ° C) and large humidity differences, which is why it is widespread in the Mediterranean (such as Greece, Italy, Spain, Turkey, Cyprus, Algeria and elsewhere). . But it thrives in many parts of the world, as long as the temperature does not drop too low and for long periods below zero. That is why the most suitable areas for its cultivation are the seaside.

Reed varieties of canes
Kalamata or Kalamata Olive Nut is a great selection of table olives. It is mainly cultivated in the prefectures of Messinia, Laconia, Aitoloakarnania, Fthiotida, Corinth, Argolis and Ilia. It is a variety of high productivity midriff, demanding in soil and atmospheric humidity, resistant to soil salinity, and resistant to fungal vertigo. The weight of the fruit varies from 5 to 6 gr in the shape of a cylindrical one-sided bending resembling the grape variety of "Aetonix" grape. For this reason it is also called eagle or eagle reed. The skin of the wrist is delicate and elastic and acquires a deep black color at the stage of full maturity, while its core is smooth and easily detached from the flesh. This makes it the ideal variety for the production of natural black edible olives. The Kalam tree is quite sturdy, its branches have vertical growth and characteristically large leaves. Harvesting is done by hand (scallops) or by special battery sticks at full maturity during the November - December period.

Olive Megara varieties
Medium-grain oval fruit variety, dual-use, ie olive oil and table, green or black. It is cultivated throughout Greece and is also called Voboditik, Perachoritik, Ladolia, Churmadolia, Kallolia. It is a medium-sized tree with long pointed leaves. The fruit varies greatly in size and shape and is very similar to the Koroneiki but is larger. The tree is very resistant to cold and drought (non-irrigated cultivation) and is very productive when it receives elemental crop care providing top quality oil. The fruit content in the oil is around 25% and with more intensive cultivation reaches 30%, while the fruit is also used in canning (green jagged and black pressed).

Varieties of Olive Amphisi
The Amfissis variety or tin can have a large round fruit, it is dual-use, mainly tableware and oilseed. Good cold resistance, and consider yourself the "queen" of olives because of the excellent yield per tree. The trees of the Amphisse variety are generally tall, from 7-10 meters high but can be maintained at 4-5 meters with frequent pruning. They produce a very special variety of edible-table olives with a silky color, a round silhouette and a rich fleshy flesh. It is cultivated in many regions of Greece, under different names, such as in Volos, where it has taken the name "Voliotiki", in Pelion under the name "Mavrelia", in Istiaia and Euboea as "Round" or "Cannerveloia", in Agrinio, Stylida and Epirus under the name "Chondolia" and Larissa and Atalanti as "Ladolia". It is the most common variety of edible olives along with Kalamos in Greece. The leaves are medium-sized, elongate, with a pointed tip at the top that bends downward while the fruit is large (weighing 5-12 gr.), Oval, with crisp white flesh, easily detached from the nucleus (pumice). ). The skin of the wrist is thin and elastic and has great wrinkle resistance. Green fruit is usually more susceptible to ripe fruit.

Picwal olive trees
Piccull is one of the earliest varieties with high productivity. The fruit is easily harvested by mechanical harvesting or by hand. It is very resistant to cold and drought. It is widely cultivated in Spain and accounts for about 50% of its total olive oil production. The Picwal variety has a characteristic shape, with a pointed formation at the wrist. It exhibits high stability of olive oil. The Piccull tree has a hardy trunk and is resistant to most types of soil and to all climatic conditions. The taste of Piccadil oil is distinctive and recognizable. It has been reported that the olive oil produced by its fruit is rich in polyphenols, which gives the olive oil a long shelf life. Piccall is a medium sized tree and it is also used in dense plantings (7x3.5 m). The fruit is oval and curved in shape with a characteristic formation at the end. It is a variety that with proper care (irrigation, fertilization, pruning) produces fruit with a weight of 2-4 gr almost every year to a satisfactory degree. It is considered an early variety with a harvest season in mid-November. The yield of the olive tree on the fruit is excellent and their oil content ranges from 22-26%. The oil is of high quality and is often mixed with other olive varieties to increase the stability and durability of olive oil. The areas in which the Picwal variety thrives best are mild to heavy winters and dry summers. It is considered a variety of olive trees with an index of resistance to cold quite high and responds exceptionally to areas with altitudes above 300 m but equally well at lower altitudes.