Exeretiko Partheno Eleolado Thrapsano

This olive oil has been produced for centuries in the municipality of Thrapsano in Crete's Heraklion prefecture. The region's excellent soil and weather is perfect for growing the Psilolia and Koroneiki olive varieties from which this oil is made.

These olives are picked when they are light yellow to violet in color, depending on their ripeness, and they are transferred in sacks to a mill for pressing immediately after being harvested. The oil is extracted by cold pressure centrifugation.

The taste of this clear light green oil can be described as a perfect balance between bitter and sweet with an accented fruity aroma. The bitterness can be tasted especially when the oil is fresh, but it lessens as the oil ages. Thrapsano olive oil contains high quantities of oleic acid and vitamin E, and it has a low acidity.