Olive trees are cared for with love

The picturesque villages of Agios Myronas and Zaros in Crete are known for their abundance of olive groves. Family members and friends of TOPIKÁ own several hectares of land with olive trees, which have been cherished with love and devotion for many generations. The olive tree in the photo here is more than 200 years old.

Harvesting the olives

The harvest of Koroneiki olives for olive oil in Crete takes place from October to December. In the past, olives were picked by hand by gently hitting the branches, but now electrically powered olive rakes are often used, making the harvesting process up to six times faster. This not only shortens the time, but also minimizes oxidation, which preserves the maximum flavor of the olives.

Processed immediately within 12 hours

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, ground, 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.

Storage of the Olive Oil

After a month of resting and filtering, it is time to bottle and label the olive oil. This process takes place in Zaros, located south of Agios Myronas, in the Ida Mountains. The bottles are then transported from Crete via Athens to the Netherlands.

Bottling and Labeling

After the olive oil has rested and filtered for a month, it is high time to bottle and label the oil. This is done in Zaros, south of Agios Myronas, in the Ida Mountains. The bottles are then transported from Crete to the Netherlands via Athens.

Shop TOPIKÁ Olive Oil