What does Creta taste like?

Olive Oil: A Cretan Essential

In Crete, olive cultivation is more than just agriculture—it’s a tradition deeply woven into everyday life. Alongside grapes (used for both fresh consumption and wine) and wheat (as bread, pasta, and flour), olives are one of the island’s foundational crops. Naturally, olive oil plays a central role in Cretan cuisine.

Why olive oil matters

Olive oil is ready to consume immediately after extraction. It can be enjoyed on its own, used in vinaigrettes and dressings, or added raw to various dishes. Historically, it was the only available plant-based fat on the island, so substituting it with other vegetable oils completely alters the character of traditional recipes.

Beyond its role in raw preparations, olive oil is also suitable for cooking—especially sautéing and frying. Just keep the temperature below 210°C (410°F) to preserve its chemical integrity and avoid the formation of trans fats.

A nutritional powerhouse

Olive oil is not just flavorful—it’s also highly digestible. About 98% of it is absorbed by the body. While it contains the same number of calories as other vegetable oils (9.3 kcal per gram), the difference lies in its quality. Cold-extracted olive oil is rich in monounsaturated fats and produced without heat or chemical treatment, making it a healthier option overall.

Not all olive oils are the same

Selecting a high-quality extra virgin olive oil can be as nuanced as choosing a good wine. Its flavor and aroma vary depending on the olive cultivar, climate, irrigation, altitude, sunlight, ripeness at harvest, and more. Every bottle tells a story of its origin.

What you’ll find here

In this section of our website, you’ll discover a range of recipes that showcase extra virgin olive oil—from crisp salads and savory dishes to desserts and even craft cocktails.

Explore, cook, and enjoy the flavors of Crete—one drizzle at a time.