1 FROM THE FARMS OF CRETE
The island of Crete produces some of the best extra virgin olive oil in the world. Most locals (including us) are owners of their own olive trees and traditionally, people would take their own hand-picked olives to the village press 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 the highest per capita consumer of extra virgin olive oil worldwide!
2 ADD 300 DAYS OF SUNSHINE
The growing season begins in April when the olive flowers start to bloom and little buds are formed. Once the olives start to grow, they require long dry summers with intermittent watering to reach their best. 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 AND PRESSED AT THE LOCAL CO-OPERATIVE
Most Cretans are owners of their own olive trees and traditionally, people would take their own hand picked olives to the village press 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 quality oil, low in acidity.
5 THE JUICY FRUIT
Our oil comes from the Koroneiki olive. This variety is the highest-quality Greek olive for olive oil production. The Koroneiki olive is very small and is usually picked when the ripening stage begins, when the olive is still 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 the olives are pressed at below 28 degrees which enables them 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 extra virgin olive oil, rich in flavour and with a low acidity level often below 0.3%.
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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.