In antiquity, olive oil had many uses besides as a healthful food source.  Olive oil was mixed with aromatic herbs, flowers and spices for body and hair care.  In addition, the oil gave an aesthetic shine to athletes' bodies.  The athletes also believed that the oil protected their muscles.

The oil was used as a medium for delivering medicines to treat skin diseases.  Olive oil was also used in lighting houses and temples.  It was a standard offering to the gods and the dead.  A large supply of olive oil was also awarded as the grand prize in many contests.  Most notably, the winners at the Olympic Games received a large number of olive oil jars, which would total over two tons.

In Greece, olive oil has long been the standard cooking oil at homes, taverns and restaurants.

The island of Crete is Greece's largest island.  Fifty percent of Crete is mountainous terrain; only about 37% of the island is arable.  Over 55% of this fertile land is planted with olive groves.  Crete's visitors are often astonished when they realize to what extent the olive tree is cultivated in Crete.

Fertile plains and high mountains are the two most striking elements in the Cretan landscape.  Along the mountain chains, thousands of olive trees grow on what is otherwise rather poor soil.  The olive tree is not demanding and willingly brings forth its fruit on all soils.  Crete's mild winters, soft rains and long periods of sunshine provide perfect conditions for olive cultivation.

The spring and summer heat is ideal for the olive trees.  The offshore winds are rarely harsh.  Each autumn, the olives ripen in the soft sunshine.

As in ancient times, the olive tree forms part of the Cretans lives, playing an important role not just in their diet but also in their civilization and in their art.

Olive groves in Crete occupy some 160,000 hectares, or approximately 395,000 acres.  It is estimated that roughly 30 million trees are cultivated by 95,000 families on this island alone.  The increase in olive oil production in Crete in the past 40 years has been spectacular, doubling twice.  The quality has also improved significantly and, in the last 15 years, approximately 90% of all Cretan oil qualifies as extra virgin - having an acidity level of less than one percent (1%).

Cretan Olive Oil is sold throughout the world.  England, Germany, Austria and the Scandinavian countries are the main importers of Cretan olive oil.  A substantial portion of Greek olive oil is also sold, in bulk, to Italy.  It is said that the Italian olive oil producers mix the Greek oil to improve the quality and fragrance of their own oil.

There are basically three different categories of olive trees in Crete, each kind producing large amounts of both olive oil and edible olives.

1. The Olea Europea variety, Mastoides (Koronaiki):  This important variety is found in all of Greece.  In spite of small olives, these trees will grow at altitudes as high as 500 meters.  It bears fruit regularly, each tree yielding an average of 150 kg.  This variety is found in the following regions in Crete:  Chania, Heraklion, Lassithi and Sitia.  It produces an oil of excellent quality and fragrance.
   
   
2. The Olea Europea variety, Media oblonga (Throumbolia-Chontrolia):  This is a classic Cretan variety and can be grown at an altitude of up to 700 meters, producing a rich and sweet oil.  For this variety of olive, it is important that the olives are picked as soon as they fall from the tree and immediately pressed.
   
   
3. The Olea Europea variety, Mamilaris (Tsounati):  These are the most resistant to extreme climates.  It is grown mainly in the area of Chania.