TOPIKÁ olive oil comes from Crete, an island in Greece that has been famous for its high-quality olives and olive oil for centuries. The olive trees on Crete grow in an ideal climate, with warm summers, mild winters and a soil that is perfect for growing olives. This makes the olives of exceptional quality, and you can taste that in every drop of TOPIKÁ olive oil.

Where are the olives picked?

The olives for TOPIKÁ are picked in the region around Heraklion, the central part of Crete. Here, the olive trees often grow on terraces overlooking the Aegean Sea. The trees are firmly rooted in the tradition of Crete. The love for the olive trees and the care they require are always passed on from the older generation to the next.

What is special about TOPIKÁ is that the olives are still harvested by the same family that has lived in this region for generations. The third, fourth and even fifth generations of the family work together to maintain the trees and harvest the olives. This ensures that the age-old traditions are maintained and that the knowledge and passion for olive oil are passed on from generation to generation.

When are the olives harvested?

The harvest season in Crete usually starts in October and lasts until January. The exact timing depends on the weather and the ripeness of the olives. In October and November the olives are harvested early, which results in a more intense, spicy flavor of the olive oil. Why do we harvest in those months? Because we/the Magousakis family have found the sweet spot between the intensity and the softness of the olive oil there.

The Harvest Process

Today we use machines that do not damage either the trees or the olives. This modern technology ensures that the olives are harvested with care without causing damage. After picking, the olives are quickly taken to the mill to be pressed, so that the freshness and taste are optimally preserved.

After harvesting, the olives are taken to the local press within 12 hours to prevent oxidation, which can affect the quality and sensory properties of olive oil. In the local press, the olives are washed, milled, malaxed (kneaded) and centrifuged to separate the oil from water and pulp. The time between harvesting and pressing is of great importance to us, because it contributes to delivering the best taste and quality.

Conclusion

TOPIKÁ olive oil is not just a product; it is a piece of family tradition and love. The olives are picked by a family that has been tending the trees with the same care and dedication for generations. By honoring these traditions and harvesting the olives at the right time, TOPIKÁ offers an olive oil that brings the rich flavors and heritage of Crete straight to your kitchen.