CRETAN PRODUCTS OF THE MOST SUPERIOR QUALITY

CRETAN PRODUCTS OF THE MOST SUPERIOR QUALITY

CRETAN PRODUCTS OF THE MOST SUPERIOR QUALITY

The international award-winning extra virgin olive oil is taken from fresh and healthy Koroneiki olives from Sitia, known for the cultivation of some of the Worlds finest olives. Toplou Monastery follows strict guidelines for organic farming and ecological balance on their land, and their extra virgin olive oil is fully organic.

The goal of the partnership between BIO-SITIA and Toplou Monastery is the production of high quality full organic and conventional products. Extra virgin olive oil is derived from olives of local farmers of the region.

Extra Virgin Olive Oil P.D.O. Sitia - Organic

Organic olive oil (P.D.O.) is a product made from fresh and healthy olives of Sitia only by mechanical methods. The philosophy of organic olive cultivation remains intertwined with respect for the environment and aims at the production of healthy products. This idea is based on the entire production process, up to the slightest detail: The soil, its preparation and the selection of the parcels planted were based on the specific features of the area, the microclimate, the soil characteristics and the humidity. Organic farming is certified by recognized organizations and in accordance with national and international standards of organic production and processing


It is available in a dark-colored bottle Dorica type of 250, 500 & 750 ml to protect from light.

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Extra Virgin Olive Oil P.D.O. Sitia

In the famous for the quality of its olive oil, area of Sitia, is cultivated the most famous in the world "Extra Virgin Olive Oil PDO Sitia of Lasithiou Kritis", under excellent soil conditions combined with the special microclimate for the cultivation of the olive trees. It is derived exclusively from the Koroneiki variety, which is the only variety grown in the  defined area of  PDO Sitia Lasithiou Kritis. Olive oil is produced in the centrifugal, mostly cooperative, oil-mill operating in the area by the cold-extraction process. Thus, an olive oil of superior quality regarding its sensory characteristics is produced and selected for bottling. Its acidity is less than 0.5%, thus retaining all its nutrients unchanged, thanks to its special care in cultivation, olive harvesting and pressing.
 

Known for its rich flavor, fruity, gentle bitter and spicy, the absolute champion in his class while the number of international awards speaks for himself.

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Extra Virgin Olive Oil - Organic

Organic olive oil is a product made from fresh and healthy olives only by mechanical methods. The philosophy of organic olive cultivation remains intertwined with respect for the environment and aims at the production of healthy products. This idea is based on the entire production process, up to the slightest detail: The soil, its preparation and the selection of the parcels planted were based on the specific features of the area, the microclimate, the soil characteristics and the humidity. Organic farming is certified by recognized organizations and in accordance with national and international standards of organic production and processing


It is available in a dark-colored bottle Dorica type of 250, 500 & 750 ml to protect from light.

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Extra Virgin Olive Oil

According to history, olive tree was first cultivated from the Minoan civilization between 3500-2500 BC. In Crete, the olive tree was worshiped as a sacred tree and symbolized peace, prosperity, knowledge, wisdom and hope, and because of its importance, it was directly related to culture, religion, nutrition and health.
 

The Minoans knew the beneficial properties of olive oil and they cultivated it in the same way as today. The geographical location of Crete, the climatic conditions prevailing on the island and the soil composition give Cretan olive oil a unique flavor and aroma.
 

Extra virgin olive oil comes mainly from the Koroneiki variety cultivated mostly in the island and it is obtained only by mechanical methods. The prevailing conditions during washing, transfusion, centrifugation and filtration do not cause any deterioration to the olive oil. It is a "natural juice" containing intact all its essential ingredients such as vitamins, trace elements etc.
 

It is the main ingredient of the Mediterranean and especially the Cretan diet. It has received significant distinctions and awards at international competitions, while at all international nutrition conferences it is proposed as an essential element of healthy eating.

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