Olive oil has been at the centre of the Cretan diet and civilization for thousands of years. It remains an intrinsic part of the local economy, history and culture. And today, almost 65 % of the agricultural land of the island consists of olive groves. Cretan olive oil is an wholly natural product: it is harvested by hand, and the fruit crushed mechanically, rather than undergoing any industrial production. The velvety texture and superior taste are thanks to the natural qualities of Koroneiki olives - the main variety that thrives in the fertile soil under the Cretan sun.
This luxurious Cretan delicacy comes from Messara, the largest plain of Crete, stretching 50 km across the island’s south, towards the Libyan Sea. It is the southernmost point of the continent where olives are grown, and a region gifted with a microclimate ideal for their cultivation. It is as mystic in color as it is in flavor, with the delicate nutty aroma, combing with the oil’s fresh and fruity elements to achieve a distinctive peppery finish. Excellent with fish and vegetables, salads, and soft cheese – or even used to compliment a cherished dessert - this olive oil is among the best to be found.