Where our olive oil comes from

At the crossroads of three continents, Europe, Asia and Africa, lies the island of Crete, the fifth largest island in the Mediterranean, a strip of land 257 km long - a landscape of rare beauty, with sheer mountains, fertile valleys and vast sandy beaches. This is where our olive oil is produced.

Crete is an island full of surprises and juxtapositions that enchants visitors within moments of their arrival with its multi-coloured landscapes, its traditional hinterland hamlets, the warmth and hospitality of the Cretans, the plentitude of products, the renowned Minoan civilization, the timeless customs and excellent Cretan cuisine, the core of the famous Mediterranean diet.

Both the climate and the geomorphology of the land affected human productive activities and the products produced on the island. These products, combined with the imagination, creativity and enthusiasm of its residents, have shaped nutritional habits and the Cretan cuisine, which is characterized by a diversity of flavours and aromas; it is considered one of the healthiest in the world, thanks to its main ingredient: olive oil.

The soil and climate of the island truly favour the growth of the olive tree, producing olive oil with a magnificent aroma, fruity flavour and remarkable biological and therapeutic properties. It is not a coincidence that olive cultivation began on Crete in antiquity before spreading throughout the Mediterraneanii  - and it is not a coincidence that we chose to offer an olive oil product that is exclusively and authentically Cretan.

 

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iiThis text is an extract from the book “Waves of Flavour”, 2009: 61-70.

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