If you know Greek olive oil, you probably know Kalamata—but let me introduce you to Crete, the island that’s arguably Greece’s true olive oil heartland.
A Deep, Delicious History
Crete has been producing olive oil for over 3,500 years.
Archaeologists have uncovered ancient olive presses in Minoan ruins! And today, Cretans still consume more EVOO per person than almost anyone else on earth.
The Tsounati & Koroneiki Difference
Crete mainly grows Koroneiki, known for:
- Bright green flavor
- Robust peppery finish
- High polyphenol content
But there’s also Tsounati, an ancient Cretan cultivar that yields softer, fruitier oils. Many producers blend the two for depth and complexity.
What to Expect in Taste
- Strong herbal and floral notes
- A balance of bitterness and spice
- Hints of oregano, artichoke, and wild greens
This is EVOO that makes you want to eat it with a spoon.
Any Cretan bottles you swear by? Let’s swap recommendations
Luca
Tags:
crete-olive-oil, greek-evoo, real-evoo, koroneiki, tsounati, mediterranean-diet, producers-and-regions