How It's Made

1 FROM THE FARMS OF CRETE

The island of Crete is one of the largest producers of high quality Olive Oil. Some might even describe Crete as an island of farmers. Most Cretans are owners of their own olive trees and traditionally, people would take their own hand-picked Olives to the village mill for it to be turned into high quality Extra Virgin Olive Oil. The Mediterranean climate and soil suits the growth of Olives perfectly so it is no surprise to lean that Crete is also the highest per capita consumer of Extra Virgin Olive Oil worldwide!

2 ADD 300 DAYS OF SUNSHINE

Olives require long dry summers for best growth. Situated in the Mediterranean basin, Crete gets approximately 300 days of sunshine each year, creating a perfect environment for the fruit to flourish.

3 ALLOW TO RIPEN

Whilst a lengthy summer of sunshine is important, olives eventually need cold to bring on dormancy and the successful development of the fruit. Crete’s mountainous terrain brings on a mild winter which is ideal to start the ripening process.

4 HAND PICKED BY LOCAL CO-OP

Most Cretans are owners of their own Olive Trees and traditionally, people would take their own hand picked Olives to the village mill for it to be turned into high quality Extra Virgin Olive Oil. This tradition lives on today where the local mills have developed into community cooperatives, designed to supply the local community. Harvests are brought to the mill and cold pressed hours after being picked, producing a high grade product, low in acidity.

5 THE JUICY FRUIT

Our oil comes from the Koroneiki olive. This variety is the highest-quality Greek olivefor olive oil production. The Koroneiki olive is very small and is usually picked when the ripening stage begins, when the olive is bright green in colour. The oil from Koroneiki olives is very high in polyphenols, which contribute to longevity and great health.

6 COLD PRESS TO RETAIN THE FULL FLAVOUR

Our oil is produced using the cold press extraction method. This means that during the extraction process, minimum temperature is applied in order to retain the full flavour, nutrients and anti-oxidants.

7 OLIVE BRANCH EXTRA VIRGIN OLIVE OIL

There we have it. The combination of ample sunshine, the Koroneiki olive, handpicked just as the fruit enters the ripening stage, together with the cold press extraction process produces our superior quality Olive Oil, rich in flavour and with a low acidity level of <0.3% to enrich your life.

8 BROUGHT TO YOU WITH LOVE BY OLIVE BRANCH

We buy our oil directly from Cretan co-operatives and sell it directly to you. We do not use brokers or wholesalers as our intention is to offer you a high quality product without the unnecessary margins to give you as reasonable a price as possible. We hope you’ve enjoyed learning more about the process of producing good quality Olive Oil – if you have any comments or feedback, we’d love to hear from you.

Get In Touch
Connect With Us
A Little About Us

We are a Greek food company producing a range of products using classic Greek ingredients with our unique touch. We make our own olive oil on our family farm in SE Crete and we also make Chunky Olive Tapenade, Greek Mezze dips and a big range of marinated olives & antipasti. We supply fine food shops and restaurants around the UK.

Pin It on Pinterest