Corfu is mostly planted with olive groves and vineyards and has been producing olive oil and wine since antiquity. The main wine grape varietals found in Corfu are the indigenous white Kakotrýgēs and red Petrokóritho, the Cefalonian white Robóla, the Aegean Moscháto (white muscat), the Achaean Mavrodáphnē and others.
Modern times have seen the introduction of specialist cultivation supported by the mild climate, like the kumquat and bergamot oranges, which are extensively used in making spoon sweets and liqueurs. Corfu also produces local animal products, such as Corfiote graviéra (a variant of gruyere) and "Corfu" cheese (a variant of Grana); "Corfu butter" (Boútyro Kerkýras), an intensely flavored cooking and baking butter made of ewe's milk; and the noúmboulo salami made of pork and lard and flavored with orange peel, oregano, thyme and other aromatic herbs, which are also burned for smoking.
Local culinary specialties include sofrito (a veal rump roast of Venetian origin), pastitsáda (bucatini pasta served with diced veal cooked in a tomato sauce), bourdétto (cod cooked in a peppery sauce), mándoles (caramelized almonds), pastéli (honey bars made with sesame, almonds or pistacchios), mandoláto (a "pastéli" made of crushed almonds, sugar, honey and vanilla), and tzitzibíra, the local ginger beer, a remnant of the British era.
The island has again become an important port of call and has a considerable trade in olive oil. In earlier times there was a great export of citron, which was cultivated here
