Cretan olive oil

The Liquid Gold of Crete: A Tradition of 5,000 Years

The olive tree is the most sacred and valuable tree in Greece. Since ancient times, it has been held in such high regard that winners of the Olympic Games were crowned with an olive wreath (Kotinos) as the ultimate symbol of victory. Today, Crete is home to millions of olive trees, and the quality of its olive oil is world-renowned. The eastern and southern regions of the island, in particular, consistently win international awards for their superior chemical composition and flavor.

We feel privileged to live in a land where olive cultivation dates back to 5,000 B.C., a tradition documented as far back as the Minoan civilization. Cretan farmers literally grow up alongside their trees; land is passed down from generation to generation, creating a profound bond between the farmer and the soil.

Our Philosophy: Tradition Over Intensity

At Terra Creta, we reject modern "super-intensive" cultivation models used in places like California or Spain. We believe that high-quality olive oil cannot be produced through chemical interference or by stressing the tree for a larger crop. Instead, we use traditional methods that respect the tree’s natural cycle. Our oil is characterized by its golden-green hue, delicate fruity aroma, and thick, luxurious texture—the perfect balance of health and gastronomy.

The Varieties of Crete

The Koroneiki Olive

The most abundant variety in the Malevizi region is the Koroneiki. Accounting for 60% of Greek olive groves, this small fruit produces an exceptionally fine, aromatic, and spicy green oil.

• Characteristics: The trees grow to 5–7 meters with dark green leaves (approx. 5.5 cm long).

• Yield: While the fruit is small (average weight 1.3g), it is incredibly productive. In peak season, the oil content can reach up to 27%.

• Resilience: It is perfectly suited to the warm, dry Cretan climate and thrives at altitudes up to 500 meters.

The Tsounato (Tsounolia)

The second most popular variety is the Tsounato, an ancient "unexplored treasure" primarily found in the mountainous areas of Western Crete and Chania.

The Art of Cultivation

Cretan olive trees range in age from 30 to over 3,000 years old. The cultivation cycle begins in mid-February, immediately following the harvest.

• Pruning: Pruning is an art form. Each farmer carefully shapes every tree individually to allow sunlight and air to reach the clusters of fruit.

• Natural Fertilization: We prioritize sustainability. Often, the only nutrients needed come from the leaves and branches that fall naturally; these are ploughed back into the soil to regenerate as food for the tree.

• Weed Control: We remove weeds using mechanical means (tractors or cutters) to ensure the trees receive maximum water and nutrients. Chemical spraying is kept to an absolute minimum to protect the ecosystem.

Watering & Irrigation

Only 30% of our olive groves are irrigated. For the remaining 70%, natural rainfall is sufficient. We find that non-irrigated trees often produce oil of superior quality—richer in fruitiness and packed with beneficial phenolic antioxidants.

The Harvest: From Tree to Press

Crete is home to an estimated 40 million olive trees, producing more oil than all other Greek islands and the mainland combined. The region of Kandanos alone is a vital production hub, yielding approximately 14 million kilograms annually.

• Agurelaio (The Early Harvest): In November, we harvest the "un-ripe" green olives. This produces Agurelaio—a spicy, intense oil that is world-famous for its high concentration of antioxidants. It takes 4–6kg of green olives to produce just 1kg of this oil.

• The Mature Harvest: By December and January, the olives turn purple or black. These mature fruits yield more oil (approximately 1kg of oil per 3kg of olives) with a smoother, buttery flavor.

Traditional Harvesting Methods

We still harvest by hand to ensure the fruit is never bruised. Farmers lay large nets under the trees and use slender poles to gently loosen the olives. The harvest is sifted by hand to remove twigs and leaves, then transported to the mill for same-day processing. This speed and care are what guarantee the freshness and premium aroma of every bottle.

Manual harvesting is labor-intensive—one farmer may only harvest 150kg of olives a day—but this gentle procedure is the only way to achieve the excellence that defines Cretan Olive Oil.