Ah, finally olive oil from the Sitia region of Crete—now that’s liquid gold with a legacy.
The Sitia region, nestled in eastern Crete, is one of Greece’s most prized olive oil–producing areas. Its distinct microclimate—sun-drenched hills, cooling sea breezes, and mineral-rich soils—provides the perfect conditions for cultivating the Koroneiki olive, a small, hardy variety renowned for its robust oil content and nuanced flavor.
What sets Sitia olive oil apart is its protected designation of origin (PDO) status within the EU. That means every drop labeled “Sitia” must be made entirely from local olives, milled and bottled right in the region, ensuring authenticity and preserving centuries-old traditions.
Flavor-wise, Sitia extra virgin olive oil is typically fresh, grassy, and fruity with just a hint of pepper on the finish—balanced and bold without being overpowering. It’s a favorite among chefs for both finishing and cooking, especially in Mediterranean cuisine where olive oil is more than an ingredient—it’s the essence of the meal.
And there’s more than just taste. It’s packed with polyphenols and antioxidants, making it not just delicious but also heart-healthy. Local families in Sitia have been cultivating olives for generations, often harvesting by hand, pressing within hours, and passing on the knowledge like a sacred ritual.
