Cretan olive oil is among the best and has been cultivated for thousands of years. Greece is thought to be the place of origin of the olive tree. Excavations at Phestos (the Minoan palace, 1900-1700 BC) uncovered, among other things, ancient oil presses and storage vessels. Around Kamilari and Kalamaki there are many trees, some of which are protected. At the crossroads Petrokefali - Sivas - Kamilari, directly behind the healing spring, you can admire such trees. Between Kamilari, Agios Ioannis, and Agia Triada, one tree in particular has become famous as the "Mother of the Olive Trees". You can find more about this in our excursion tips.
Climate and soil conditions are very important for the quality and taste of the oil. Olive oil is a very healthy fat. It contains many high-quality and essential minerals and trace elements, as well as a balanced amount of highly effective vitamin E. The olive tree, the care of the fields, and the harvest belong to the people of Crete and are more than just a philosophy of life. Skin-care products, green soap, and much more can be found in many households - and not only since they became fashionable in Europe.
Throughout the Mediterranean region there are said to be at least 40 different varieties of olives. Here on Crete, you generally see two varieties: the old, thick-trunked trees (Chondroelia) and the young, slender, small-growing Psiloelia (Koroneiki). It is known, however, that some other varieties are limited to small areas and are therefore not well known everywhere or do not play a major role.
The old olive tree can largely manage without water in summer. Its roots reach down as far as 6 meters. Since the mid-1940s, however, Psiloelia has predominated. These usually relatively small trees are easier to handle and are more productive in both quality and quantity. The tree is planted as a sapling and needs comparatively large amounts of water. This makes it clear why water consumption on Crete has risen enormously in recent decades...
The first small harvest can be expected after just 3 to 4 years, while full yield is reached only after 6 to 7 years. The roots develop in proportion to the crown, so the trees are planted about 7 meters apart. Flowering takes place in May, and harvest begins around December. Depending on how much water and sun the tree has received, the fruit ripens earlier or later. The darker the fruit, the higher its oil content.
Thanasis cultivates his family's olive groves in the traditional way (located around Phestos and Kamilari) and has also planted new Psiloelia trees of the Koroneiki variety himself. Caring for the olive groves, harvesting the olives, and producing high-quality oil in relatively small quantities (up to 4 tons) is nowadays more a passion than a livelihood. Many of our guests greatly appreciate his love of the land and nature and look forward every year to taking home fresh oil from the new harvest. The taste is very mild and fruity, slightly different from year to year, yet consistently first-class in quality. Anyone who wishes may visit the fields and see the condition of the trees and the fruit for themselves. Thanasis is happy to talk about his hobby, for example how pests are kept away organically (BIO HELLAS-controlled, certified organic cultivation), how to recognize the different varieties, and how different olives can be preserved and made edible.
The Chondroelia and Psiloelia varieties are harvested in different ways. What is always the same is that the color changes with the degree of ripeness, from green to dark purple-black. As a rule, the trees produce a full crop only every second year.
For the old trees, nets are spread out from around October onwards (depending on ripeness and weather) to catch the ripe olives as they fall. Every few days, the fallen fruit is collected. Here in our area there are, for example, Stafidoelies. This is the name given to the shriveled, raisin-like olives that are preserved in salt and suitable for eating. Kalamata olives (originally from the Peloponnese) look exactly the opposite: larger, round, juicy, and firm.
The Psiloelia olives are harvested at a selected time using nets and large plastic rakes, or with the werga (rotating rods at the end of a handle, set in motion by a motor and air pressure). The fruit is knocked down and filled into sacks, then taken to the mill. Some are preserved (in oil or brine) and others are brought to the oil press for further processing. The fields are visited as often as necessary until all the fruit has been harvested. Depending on ripeness and weather conditions, this can continue into January or February. As a rough guide, 5 kilos of olives produce 1 liter of oil.
In the countryside there are various oil presses that operate only during the harvest season. During these months (December to February), people work there day and night. There are different pressing methods: the oil is pressed from the olive paste or extracted by centrifuge. So-called cold-pressed oil is also produced in the centrifuge when the temperature of the water used does not exceed 28°C. In both methods, the olives first come out of the sacks into an air chamber, where the fruit is separated from leaves and small branches. They are then washed with water and placed in a large machine, where they are crushed into a paste together with the stone. The paste is placed in the press (layered on sisal mats) or in the centrifuge. The oil that flows out is then filled into oil cans or barrels, and you can take your own oil home. Another option is to sell the oil to the factory.
One of the decisive factors in the quality of the oil is its acidity. Thanasis' very good oil has an acidity of 0.1-0.3 free fatty acids per 100 g of oil. It may therefore be described as extra virgin, cold-pressed olive oil (certificate from BIO HELLAS / analysis report from Germany available). There are many gradual distinctions in quality classification. Oil with acidity above 5% is usually refined only and sold directly to the factory. The acidity also depends, among other things, on how quickly the fruit is processed. Normally, the olives are pressed the same evening or at the latest the following day. The remaining olive paste is completely dry and can be used as fuel, for example in heating plants.
Freshly pressed oil initially looks somewhat cloudy; after a period of rest, however, these particles settle at the bottom of the barrel. This cloudiness is therefore also an indication of very fresh oil. Fresh oil without preservatives keeps without problems for up to 2 years when stored correctly (dark, not too warm or too cold).
Thanasis usually harvests only after Christmas and until mid-February, depending on the ripeness of the fruit.
As already mentioned, the taste of the oil depends on the climate and soil, but of course also on the harvest time, harvesting method, and further processing.
Thanasis personally makes sure that his olives are processed in a properly managed oil press for organic cultivation and that the oil is bottled separately.
This ensures that his olive oil is single-variety, cold-pressed, and from the first pressing, and that all the effort spent on the trees and fields has not been in vain. In addition to consistent quality, it is important to him to stay as close as possible to the familiar taste, which of course, as with all natural products, is not possible 100%.
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