Sitia Lasithiou Kritis P.D.O.

The region of Sitia is located in the prefecture of Lasithi, at the eastern end of the island of Crete. Its areas, for the most part, are semi-mountainous and mountainous. There are few plains, close to the coast. The lands of Sitia are used for agricultural crops and pastures. The two species grown the most are olive trees and vines. We also have excellent honey of unique quality and limited production.

The semi-mountainous territories of Sitia, apart from their geomorphology variety, are also fertile, full of nutrients. They are limestone soils formed from sedimentary deposits, are rich in calcium, potassium, phosphorus, magnesium and have a neutral to slightly alkaline pH. These properties of the soil contribute to high concentrations of aromatic components in the olive fruits.

Fact: The terrain and its geological characteristics contribute to the superior quality of the produced olive oil, both in chemical and organoleptic characteristics.

The producers of the region of Sitia manage the soil by mechanical methods, so that it is cleared of weeds, the soil moisture utilized and the land naturally aired. They conduct soil analysis, through which they determine the actual needs in nutrients, so that, on the one hand, fertilization is effective and, on the other hand, over-fertilization, burdening the aquifer with residues, is avoided.

The relatively low humidity of the area has its advantages too. In itself, it reduces fungal diseases and the damage caused by the natural enemies of the olive tree, insects. To deal with the most aggressive ones among them, fruit flies, ground baits sprays or other mild means such as traps are used. The above also contribute to the final good quality of the olive oil.

The increased sunshine and contact of the olive tree, which is photophilic, with the sun, contributes to the proper ripening of the fruit. The semi-mountainous soils and the characteristic pruning of the olive tree in the shape of an “open cup” enhance these benefits. Finally, it is important that the fruit is harvested at the right time of ripening, so that it contains all its aromatic qualities.

The Sitia Lasithiou Kritis P.D.O. extra virgin olive oil has loyal friends worldwide, asking for it by name..

The main tree species cultivated is the olive tree, especially the Koroneiki variety, as it thrives in our area. It cannot withstand too much cold, but has adapted to the dry and warm climate and the terrain morphology. Furthermore, it is not demanding in terms of cultivation care and water. The fruits are harvested using machines such as pulse olive tree harvesters, which do not harm the trees, and olive harvesting nets. Koroneiki is considered one of the best varieties for the production of aromatic and delicious olive oil, rich in antioxidants.

The harvested olives are readily ground in small mills throughout the region, usually within the very day of harvest, or within 48 hours thereof, so that they remain fresh and offer the best possible olive oil quality. The “cold extraction”, by malaxation of the oil paste at low temperatures of below 27 degrees Celsius, ensures the preservation of the organoleptic specifications, and the correct storage, with no exposure to oxygen, in special stainless-steel tanks, ensures the increase of the olive oil shelf life. Harvesting in Sitia usually begins in November, when the fruit begins to turn dark.

Organoleptic characteristics of Sitia Lasithiou Kritis P.D.O. olive oil

These are fruity olive oils, medium to slightly intense (fruity median ≥ 3) and moderate in their pungent and bitter taste (bitter and pungent medians ≤ 5). The result of these characteristics is a balanced, very pleasant, refined taste. You will perfectly enjoy them raw, in finishings and salads, but they are also suitable for any form of cooking. They will help the dish offer its best.

Fact: Here, olive oil is part of the daily life, history and folklore tradition of the people. One is justified to talk about an Olive Oil Culture.

The long history connecting Sitia with the production and trade of olive oil ever since the Minoan era, the extension of the agricultural production tradition by the current inhabitants, who would always turn to the land, and now into the field of Tourism also, for their living, the terrain diversity, the microclimate, biodiversity and dispersal of settlements both in mountainous and coastal areas, have contributed to the preservation of the uniqueness of the area, the unspoiled nature and the genuine temperament of the people, who have dedicated themselves to the production of one of the best extra virgin olive oils in the world. The Sitia Lasithiou Kritis P.D.O. extra virgin olive oil.

We have the honor that our Extra Virgin Olive Oil, Zakros Olive Oil Politeia, with the unique signature of the aromas of Zakros, a product of the work of the Agricultural Cooperative of Zakros producers, also bears this name.