Planted to plate
Seven years from sapling to first real harvest. Six hours from tree to tank. Keep scrolling.
A tree set in red Cretan soil
It begins with a sapling pressed into iron-rich earth on a terraced hillside above the Libyan Sea. Koroneiki stock, planted by hand, spaced wide so each tree keeps its share of light and rainfall. The first meaningful harvest is seven years away.
Ten thousand flowers, a hundred olives
In late spring the grove turns white. Only a fraction of those blossoms will ever set fruit, and that ruthless arithmetic is the point — what survives the Cretan wind and heat carries the concentration you taste months later.
Picked green, picked early
We harvest in late October while the fruit is still turning. Yield drops sharply; polyphenols climb. Nets are laid at dawn, the fruit is combed down by hand, and every crate leaves the grove the same day it is filled.
Cold extracted within hours
Malaxation stays below 27°C so nothing volatile is cooked away. From tree to tank is under six hours — the window that separates extra virgin from merely good. The oil runs out green-gold, unfiltered, alive.
Poured where it matters
Sealed at the source, shipped from Crete, and opened in kitchens that know what to do with it. Over warm bread, raw fish, a bowl of beans — the last ingredient, and often the one people remember.