Extra Virgin Olive Oil
The production of “Kera” extra virgin olive oil is a laborious process that required time, expertise, and dedication.
The use of millstones and the method of cold pressing with hydraulic presses on the so-called dorbades here in Crete were integral to the production of this superior and pure olive oil. The traditional method was a reflection of our values of preserving tradition, ethics, and respect for the environment, ensuring that each bottle of “Kera” was a piece of history and a symbol of these values.
Journey through Tradition
The traditional method of producing olive oil using millstones has been a practice for many centuries in the Mediterranean region. It involves crushing the olives between two large granite stones to extract the oil.
The process begins with washing and sorting the olives to ensure that any leaves or debris are removed. The olives are then fed into the millstone, where they are crushed into a paste.
The paste is then spread onto circular mats and stacked on top of each other. These mats are then placed onto a hydraulic press, which applies pressure to squeeze out the oil from the paste. The resulting olive oil is collected in a container below the press.
The outcome is well worth the effort as it resulted in a high quality olive oil that is both pure and nutrient rich, possessing a mild and sweet flavor without any chemical additives or other forms of interference. This age-old practice has played a crucial role in safeguarding the region’s agricultural cultural heritage and traditions.
Product of History and Love
The result of all these traditional methods is a nutrient-rich extra virgin olive oil (EVOO) with a mild and velvety taste, free from any chemical interference.
By preserving the slow traditional method of producing “Kera” extra-virgin olive oil, we contributed to the preservation of the centuries-old agricultural cultural heritage of Crete, leaving a legacy that would endure for generations to come.
