Olives and olive oil were the foundation of the Cretan economy. The Minoan villa in Vathypetro, near Archanes, in the province of Heraklion, dates back to about 1500B.C.E. and includes a stone oil press. Some experts maintain that a press in Phaistos is even older. Even today, two-thirds of the island’s cultivable land is put to olives.
Olive farming in Crete remains based mainly on small traditional family owned plantations with a central community processor. Strict disciplines ensure that the olives are healthy, picked at the optimum moment, and delivered to the processors at the end of each day’s harvesting. In a good year as much as 95% of Cretan oil adheres to
Koroneiki oils are noted for their fruitiness and their stability, which means that they keep their flavor and freshness a longtime. The Greeks themselves consume more olive oil than any other nation and with this olive oil, you can taste why.
Flavor Profile: Reminiscent of the olive tree’s wood, the greenness of its leaves, with soft herbal notes. Intense with the variety’s characteristic soft ending and touch of sweetness.
Favorite Pairings: Smoked Balsamic Vinegar, Cucumber Melon White Balsamic Vinegar, Lambrusco Vinegar.
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