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is produced on family farms in the Hania region of the Greek island of Crete. The family farmers cultivate, harvest, and cold-press the oil for
their own household consumption and for sale to the cooperative, taking much care and pride in the quality of their oil.
In 1993 the European Union completed a three year research program
called F.L.A.I.R. which studied the taste & smell (organoleptic) characteristics of virgin olive oils from various varieties of olives cultivated in Greece, Italy, and Spain. In this study the oil from the
Koroneiki olive variety of Greece received the highest organoleptic assessment of all varieties studied. The Koroneiki is the main variety of olive cultivated for olive oil production in the Hania region.
The farmers of Hania harvest and cold press the olives before they ripen because the young, early harvest olive contains oil of superior quality and lower acidity. This early harvest extra
virgin olive oil is vibrant, fresh, and full flavored but not heavy.
These factors, along with the benevolent climate and rich soil which are ideal for olive cultivation, and the extensive
knowlege of the farmers of Crete (where olive oil has been produced since at least 3,000 B.C.) are the main reasons for the premium quality and flavor of Aptera Extra Virgin Olive Oil.
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