The diversity

The most important factor which makes the Cretan olive oil better than other olive oils is Koroneiki diversity which offers a high quality product for bitter, gingery or fruit olive oil. Furthermore, we have to refer the traditional Cretan techniques cultivation enforcement and the fruit’s ingathering.

Creta is a place where 80-90% of olive oil which is produced is extra virgin olive oil, which is recognized and known for its quality.

So, the factors which are important for this quality product are:

The ground

According to researches, the dry ground which contents rich quantity of Potassium and Phosphor like Cretan ground, gives excellent quality products.

The climate 

Creta’s temperate climate is characterized from a lot of sunny days, mild temperature, low atmospheric dampness, totally lack of glaciers during olives growing time.

The temperature and the altimeter are really important factors about olive oil quality. Regions which are located in height and mild temperature gives an olive oil richer in avidly fats which it means better quality.

Regions with a lot of sunny days like Creta (3.000 hours per year) produce olive oil which has aromatic ingredients which is an important factor for finest quality olive oil

The diversity

The most important factor which makes the Cretan olive oil better than other olive oils is  Koroneiki diversity which offers a high quality product for bitter, gingery or  fruit olive oil
Furthermore, we have to refer the traditional Cretan techniques cultivation enforcement and the fruit’s ingathering. Moreover is very important the effort which is done last years for standardizing high quality and safety to all people who are involved in Cretan’s olive oil Chain.

With all these above we had succeed with totally natural methods the production of big quantity and high quality olive oil with low acidity.
It is proved with A constellation of awards which are prized Cretan olive oils every year.

Health

Also, an other advantage which Cretan olive oil has is its confluence to human’s health and to human’s organism protection!
Recent researches show that the monounsaturated olive  acid which is contented in olive oil reduces the LDL disease  which is presided for the creation of dysfunction to blood’s jordans. The same time it increases HDL which  keeps away the cholesterol from the walls of the arteries.

Cretan’s olive oil content in olive acid is until 93,5 %  for 85% Italian’s and for 81.6% Spanish’s.  Sources (Gracian 1968, Industrial oil and fat products)

Of course, it is really important to emphasized that according to our experience
like Cretan people who follow an almost stable diet which is based on olive oil the 32% of total calories which are consumed by Cretan people come from the olive oil. Scientific researches by scientists from different countries all over the world show that Myocardium disease fatality in Crete are 6 times lower than fatalities for the same reasons in USA

So, we suggest with a feeling of absolute sureness the introduction of Cretan olive oil in diet for a better quality life and for a long-term life!