WHERE AN OLIVE TREE GROWS MATTERS
On the island of Crete, Greece, the world's oldest olive tree thrives and still produces fruit. Estimated to be 4,000 years old, it is recognized as a Natural Heritage Monument. Crete is home to many olive trees that are thousands of years old, thanks to its unique ecosystem that fosters their remarkable longevity.
Crete is considered the birthplace of olive cultivation due to its exceptional "terroir." This French term refers to the combination of environmental factors—such as soil composition, climate, sunlight, terrain, elevation, and local traditions—that influence the taste and quality of food.
We strongly advocate for eating locally, but some regions naturally have better conditions for growing certain foods. Crete stands out as the world’s top location for cultivating extraordinary olive trees that yield exceptional olive oil. Greater food diversity leads to greater nutrient diversity, and the unique Cretan ecosystem, combined with our selected Koroneiki olive variety, allows us to produce olive oils with outstanding taste, aroma, antioxidant and biophenol levels, and healthy, intact fatty acid chains. All Tassos® Extra Virgin Olive Oils belong to the superfood category.
The olive trees of Crete have been cultivated for olive oil since 3500 BCE, according to archaeological findings. These resilient trees can endure droughts, fluctuating temperatures, and strong winds. They thrive in soils with a pH of up to 8.5 and can tolerate saltwater conditions. Remarkably adaptable, they are capable of producing fruit consistently for thousands of years, even in rocky and infertile land.
Crete is a chaparral biome, known for its hot and dry environment, resembling the classic Wild West movie setting. This type of ecosystem is rare but exists on most continents. Winters are mild, with temperatures around 10°C, while summers are hot and often marked by droughts and fires. The olive tree thrives in Crete’s landscape due to its drought resistance and ability to endure long periods without rainfall or irrigation.
We selected the Koroneiki olive trees of Crete for our olive oils due to their exceptional qualities and sustainability. These trees thrive with minimal human intervention, ensuring cultivation has no negative impact on the surrounding environment while producing some of the highest-quality olive oils globally. The unique terroir of Crete challenges the Koroneiki trees, encouraging them to produce small olives rich in phenols.
Our olive groves are located in the Peza region of Crete, Greece, at an altitude of approximately 2,300 feet (700 meters) above sea level. This mountainous area, with its free-draining calcareous soils and strong winds, stresses the trees further, resulting in extra virgin olive oils with remarkably high phenol and antioxidant levels. Studies show that altitude positively influences the concentration of health-promoting compounds such as CoQ10, tocopherols, and phenolic compounds in olives.
The taste of our Koroneiki olive oils reflects their high polyphenol and antioxidant content, offering a complex profile with fruity, herbaceous, and green banana notes. These antioxidants not only enhance the flavor but also contribute to a longer shelf life and a higher smoke point, making our olive oils both healthier and more versatile.
We invite you to request a copy of our e-booklet Let’s Get Cooking with Extra Virgin Olive Oil
By:
Barbara, BSN, RN, MSN, CRA at The Tassos Group