Olive Oil

Folks in the know have been drizzling, dipping, gulping and rubbing olive oil for thousands of years. The way we do it now is pretty much the same as in the old days. In the best oils the fruit is picked carefully and taken to the press as quickly as possible (less than 24 hours) to avoid oxidation, much like in wine production. This keeps the acidity low, the sign of high quality. 

We are please to be able to offer you an oil from Crete. Produced by the Manoli family on the island the same way for generations.