Crete is an island with 8 internationally recognized, protected Designation of Origin areas. 90% of the oil produced on the island every year is extra virgin olive oil. Because of its geographical position in the very South of Europe, the effect the sea has on the olives, the island’s terrain and its perfect sunshine and soil conditions, Crete is internationally recognised as the ideal place to grow olive trees.
100 % COLD EXTRACTION
In the olive mill, the temperature during the production process never exceeds 27oC. The temperature of the olive paste is never above 27oC which means that the oil never loses any of its nutritional value
100 % EXTRA VIRGIN
The best quality olive oil, produced exclusively by mechanical methods (i.e. without using any chemicals) with a maximum acidity of 0.5 % (oleic acid) per 100g. Your first choice for all your cooking as it does not lose any of its nutritional value during the production process.
100 % VARIETY OF KORONEIKI
Koroneiki is the internationally recognized “Queen” of Greek olive varieties. It is one of the best varieties for oil in the entire world. Koroneiki has one great asset: the olives don’t fall off the trees, they stay attached to the branches which means that the olives used to make the oil never come into contact with the soil.
Our oil is extremely high quality and, because it is milled at a low temperature, it does not lose any of the vital natural vitamins it contains. Quality Attributes: Acidity: 0.5% max. Peroxides: 20meq 02 / kg max. Waxes Content: 250mg / L max. Ultraviolet Absorption: k232: 2,500 max., K 270: 0,220 max, ΔK: 0.01 max.
Nutritional value: The high nutritional value of extra virgin olive oil has been well known in Crete for more than 4000 years and our oil continues to be the basis of our everyday diet.
Taste: Moderate to intense fruity flavor and long lasting aftertaste. Moderate to intense bitter and spicy hints. Usually, the spicy flavour is more prominent than the bitter taste, with an aroma and flavour of green leaves that gives it a pronounced freshness.
Colour: Olive oil has a deep green colour if the olives are gathered at the beginning of the harvest as chlorophyll predominates. However if the olives are harvested when mature the carotenes are to the forefront and the oil has a beautiful golden colour.
Use: Olive oil is suitable for all uses, it is excellent raw (in salads) and can be added towards the end of cooking so that it does not lose its taste.
PDO PEZA, PDO VIANNOS, PDO SITIA and PDO KOLYMVARI extra virgin olive oils are oils where the olives are harvested and the oils are produced in designated geographic areas using recognised skills and know how. The olives are only pressed in presses which are in these specific areas and which have the appropriate certification from Agrocert.
PDO extra virgin olive oil from Sitia in Crete is a greenish-yellow colour, is relatively thick and has the aroma and taste of ripe olives and has a fruity flavour which is characteristic of oil produced in the area around Sitia. It is exclusively produced in the Sitia region.
PDO Extra virgin olive oil from Kolymvari in Chania is medium-bodied and greenish-yellow in colour, with flavours and aromas of ripe olives and a fruity composition with a slightly bitter taste which lessens over time until it is no longer discernible. Produced exclusively in the fertile area of Kolimvari.
Organic Extra Virgin Olive Oil Bio CRETAN MYRON is produced following the strict organic farming rules specified in EU regulation (2092/91). It is forbidden to use chemical fertilizers and toxic pesticides on organic produce. Instead, only organic fertilizers can be used to fertilize the trees and traps are the only permitted method of dealing with fruit flies. Growing olives organically gives us the safest possible high quality olive oil – BIO CRETAN MYRON. Bio CRETAN MYRON is the result of our collaboration with organic farmers who work in the most fertile areas of Crete. Bio CRETAN MYRON is a superior quality product, produced purely by pressing “Koroneiki” olives, the Queen of Greek olive varieties, and, of course, the oil is produced entirely using mechanical (rather than chemical) methods. The olives are usually harvested between November and the end of February. The oil is always stored in stainless steel tanks, which allow natural filtration for foreign matters and moisture.
The mean acidity of BIO CRETAN MYRON varies between 0.3% and 0.4% max.
Taste: It is considered to have a light taste with a medium fruity, slightly spicy flavor and a deep green color.
Use: It is the perfect companion for seafood, white meat, boiled vegetable and uncooked salads as it enhances their flavour and scent.