Cretan Olive Oil

Method

Harvest olives in late autumn when they begin to turn from green to purple-black, as Cretan tradition dictates. Wash the olives thoroughly under cold running water to remove leaves and debris. Crush the olives using a traditional stone mill or modern press within hours of harvesting to preserve freshness and prevent oxidation. Separate the oil from the paste and water using a centrifuge or traditional pressing method, collecting the virgin oil that rises to the surface. Filter through cheesecloth if desired, though traditionally many Cretans leave fine sediment for flavour. Store in cool, dark conditions in glass bottles away from direct sunlight. Use within two years for optimal flavour.