The Ancient Art of Olive Oil in Crete: A Journey Through Time and Taste
The olives and their products were first encountered in Greece and Crete during the Neolithic era (6000 B.C. – 3000 B.C.) and the Minoan times (3000 B.C. – 1700 B.C.). The olive groves of Crete cover a quarter of the island’s surface. Check out more real facts about Crete!
Here on Greece’s largest island, olive oil isn’t just a cooking ingredient – it’s the green gold that has sustained civilizations, sparked trade routes, and continues defining Cretan gastronomy’s essence. Discover this remarkable heritage through curated olive oil experiences.
Step into the Monumental Olive Groves of Crete
What sets olive trees in Crete apart is their integral role in the island’s cultural heritage, dating back 2,000-3,000 years. Olive oil is associated with the Cretan diet and the long lifespan of Cretans.
The monumental olive groves of Crete stand as living museums, their ancient trees silently testifying to centuries of island history. In the village of Vouves (western Crete), you’ll find one of the world’s oldest olive trees, estimated to be over 3,000 years old.
Its massive trunk, sculpted by time into fantastic shapes, still produces olives each year – a testament to the remarkable resilience of these ancient giants. Olive wreaths (kotinos) made of olive leaves from this sacred tree have been given to the award winners in four Olympic Games (Athens 2004, Beijing 2008, London 2012, Rio de Janeiro 2016).
Inside the ancient olive grove of Amari, in the prefecture of Rethymno (western Crete), two olive trees have been designated as monumental. They are 3000 years old and located near the Minoan settlement of Monastiraki.
The monumental olive tree in the village of Kavousi, located in the prefecture of Lassithi, has been declared a monument by the Association of Olive-growing Municipalities of Crete. This is due to the large dimensions of its trunk and its proximity to the ancient settlement of Azoria, dating from the Late Minoan to the Archaic period (1350-500 BC). The maximum diameter of the trunk of the Azorean monumental olive tree is 16 feet (4.95 m).
Walking through these groves is like stepping back in time. The ancient Minoans, Europe’s earliest advanced civilization, who once ruled this island tended to these same trees, developing cultivation techniques that local farmers still use today. The method of pressing olives dates back to the early Bronze Age (3.000 B.C.).
Choose a self-guided experience to explore the local side of Crete, away from crowds, at your own pace. Explore our digital self-guided itineraries for the regions of Rethymno and Lassithi.
The Traditional Olive Mill: Where Time Stands Still
Hidden in the mountainous villages of Crete, traditional olive mills offer a glimpse into how green gold was extracted centuries ago. These pre-industrial marvels, with their massive stone wheels and wooden presses, represent an engineering tradition that dates back to Roman times (1st century B.C. – 1st century A.C.).
The process of extracting oil is completed in three stages:
- The process begins with the millstone that slowly crushes olives into a paste.
- The paste that is produced is then pressed to extract the olive oil.
- Separating oil from water and other solids in a refinery.
The traditional olive mill in the village of Armeni (in the prefecture of Rethymno) appears to have been in continuous use from the 18th century until the mid-20th century. In the central area, there is an impressive olive mill with three milestones dating back to the late 19th century.
In Hellenistic and Roman times (300BC-300AD) the refinement of olive oil production began with the use of levers and pulleys that allowed faster production and use of less physical strength of people or animals.
The first evidence of oil pressing comes from Chamalevri and dates back to the Minoan era. The Minoans and the Mycenaeans seem to have made extensive use of it in their diet and for other needs. It was used as fuel for light (lamps), perfumery, textiles, and hygiene.
The Art of Tasting Olive Oil: Understanding Green Gold
Olive oil is the only food subject to official regulatory evaluation by the International Olive Oil Council (IOC).
There are three categories of olive oil:
- extra virgin olive oil
- virgin olive oil
- lampante or reductive (i.e., inedible olive oil that can be consumed only if it has been specially treated).
Understanding Cretan olive oil requires all your senses. Professional tasters use small blue glasses to prevent color from influencing their judgment, focusing instead on the oil’s complex aromatic profile and mouthfeel. The color of the olive oil is not indicative of its quality.
Virgin olive oil is the natural juice extracted from the fruit of the olive tree using purely mechanical means. Because of this process, it is superior in flavor and healthier compared to various seed oils that are extracted and refined using chemical methods.
A proper tasting begins with warming the glass in your hands to release the oil’s aromatic compounds. Cretan olive oils, particularly those made from the Koroneiki variety, typically offer:
– Aroma: Unique natural freshness with a delicate fruity flavor
– Taste: A pleasant bitterness accompanied by peppery notes
– Mouthfeel: Clean and smooth, with a lingering warmth at the back of the throat
These characteristics make Cretan olive oil particularly well-suited to the island’s traditional dishes. Drizzled over dakos salad (barley rusks topped with freshly grated tomatoes and mizithra cheese), it adds a peppery punch that perfectly complements the sweet tomatoes and creamy Cretan cheese. The classic Greek salad transforms simple ingredients – tomatoes, cucumbers, olives, and feta – into something extraordinary.
From Grove to Table: The Modern Legacy
Greece is the 3rd largest producer of olive oil worldwide. Crete is a key player regarding olive oil products and the varieties of Cretan olives (tsounati, chondrolia). Today, while many producers have adopted modern extraction methods, the essence of Cretan olive oil production remains unchanged. The island’s unique combination of fertile soil, mild climate, and ancient varieties continues to produce some of the world’s finest olive oils.
For visitors to Crete, experiencing the full journey of olive oil – from the ancient groves to the traditional mills and finally to the tasting room – offers more than just a culinary adventure. It’s an immersion into one of the Mediterranean’s oldest continuous cultural traditions, which continues to define life on this remarkable island.
Creating Your Perfect Food Experience
Ready to discover the world of Cretan gastronomy? Let’s create your tailor-made food itinerary that matches your interests, schedule, and preferred pace. Whether you’re a curious foodie or a serious food enthusiast, we’ll craft an experience that connects you deeply with Crete’s food culture and tradition.
- Visit organic local farms and meet the people behind the finest Cretan products
- Combine olive oil experiences with wine tasting and understand why specific oils and wines complement certain Cretan specialties
- Enjoy traditional cooking lessons using artisanal Cretan products
Contact us to start planning your customized gastronomic journey in Crete!
