Olive oil is one of the key ingredients of Cretan diet, which is widely acclaimed as a healthy and balanced diet, contributing to the reduction and prevention of chronic diseases.
Olive oil and edible olives have always been the foundation of the Cretan diet, they constitute a necessary ingredient in almost every recipe and are always found on the Cretan table.
Olive oil has antioxidant properties that, through systematic consumption, offer unrivaled benefits to human health. Research has shown that olive oil consumption can reduce LDL cholesterol and blood pressure, thus shielding heart function. Its high content in monounsaturated fatty acids, vitamin E and polyphenols, have a beneficial effect on the human body, reducing the risk of cardiovascular disease and protecting against various forms of cancer.
All P.D.O., P.G.I. and organic olive oil brands produced in the Region of Crete is of exceptional quality, extracted straight from the olive fruit, without any further processing. Cretan olive oil is characterized by extremely low acidity and unique organoleptic characteristics, making it eligible for the classification extra virgin olive oil according to the quality characteristics set by the International Olive Council and the European Union.
Today in Crete, 11 types of olive oil have been recognized as P.D.O. or P.G.I., while the table olive “Throumba Abadias” of Rethymnon has also been distinguished as a P.D.O. product.