Extra Virgin Olive Oil of Viannos – The Liquid Gold of Crete
Viannos, one of the most fertile areas of Crete, is known for producing exceptional extra virgin olive oil. The olive oil from the region has a special reputation both in Greece and abroad, thanks to its high quality, rich aroma, and unique taste.
Homer once referred to it as “liquid gold,” and Hippocrates dubbed it the “Great Healer.” The olive tree and its fruits have been celebrated as symbols of peace, wisdom, and victory throughout history, deeply ingrained in the daily life of Greece. They have inspired poets, writers, and artists from all over the world.
In 1957, during his famous “Seven Countries Study,” the renowned American nutritionist Dr. A. Keys was astounded by the abundance of olive oil in the dishes of the Cretan countryside. “How much oil, my God!” he exclaimed, as he saw the locals’ meals generously soaked in olive oil. Olive oil has been the primary cooking fat on the island since the Minoan period, which dates back to around 2000 BC. During this era, olive oil production was estimated to exceed 11,000 tons, not including the vast quantities of edible olives harvested.
The olive tree’s precious “gifts” — its delicious fruits and oil — form the backbone of the “poor man’s cuisine” in Crete. The humble olive features prominently in Lent, accompanying frugal stews, joining farmers during their breaks at harvest, and pairing perfectly with tomato, cheese, nuts, raki (local spirit), and good company. This simple yet delightful dish has inspired traditional couplets, celebrating its nutritional value: “Whoever eats oil, bread, and olive pies, death will not strike him!”
Olive oil is the main reason why a simple piece of bread is eagerly dunked into a Greek salad, unashamedly replacing any other “gourmet” habits at the table. Local housewives prepare both simple daily meals and more intricate dishes for festive occasions, including savory pies and olive bread. Today, olive-based spreads and sauces are commonly found in restaurants, hotels, and homes, especially in urban areas.
The widespread use of the term “olive oil” in Greek proverbs and expressions illustrates how deeply connected the Greeks are to this sacred tree and the language itself. Popular phrases include “don’t throw oil on the fire,” meaning “don’t make things worse,” “the sea is oil,” meaning the sea is calm, and “his/her oil is over,” referring to the impending approach of death.
Finally, it’s worth noting the stunning visual impact of the olive trees that dominate the Cretan landscape. Their presence is inseparable from the island’s identity, creating an enchanting setting that visitors can’t help but fall in love with. As the famous Cretan author Nikos Kazantzakis wrote, “Tour the world, seeing and never having enough of it — new lands, seas, people, and ideas. See everything as if it’s for the first time, see everything as if it’s for the last time.”
Olive Oil: The Timeless Choice of the Cretan Diet
From the Minoan era to today, the products of the Cretan table have remained largely the same: olive oil, cereals, fruits, vegetables, honey, greens, and herbs. Despite the cultural influences of various nations throughout Crete’s turbulent history, nothing has been able to replace olive oil as the cornerstone of the island’s everyday cuisine.
Anyone visiting Crete for its flavors will immediately be enveloped by the enchanting aroma of olive oil and its intense, fruity flavor. They’ll be impressed by the simple yet irresistible quality of Cretan dishes — transparent salads that either remind one of the sea’s saltiness or the wildness of the mountains, and grilled or boiled vegetables in modest yet abundant combinations, all generously drizzled with olive oil!
The island’s economic development has long been linked to the production activities of its inhabitants, shaped by the soil and climate, which in turn influenced the local cuisine and eating habits. Crete’s geography, defined by small mountains and plains, is complemented by the vast olive groves that captivate the eye. The olive tree thrives in Crete’s landscape, even in dry, poor soils, providing for the island’s population for centuries. This rich supply of olive oil is the primary reason Cretans have such a passion for “ladera” dishes — those made with generous amounts of olive oil.
When considering the role of olive oil in modern diets, it’s important to distinguish it from other cooking fats. Olive oil is not just another fat; extra virgin olive oil is a health-promoting food and an essential element of the Cretan kitchen.
Ancient medical figures like Asclepius and Hippocrates, along with renowned doctors such as Galen, Dioscorides, and Diocles, all strongly advocated for the health benefits of olive oil and recommended it as part of the daily diet. Over 3,000 years later, modern medicine continues to support the widespread consumption of olive oil, highlighting its numerous health benefits, from promoting wellness to extending longevity.
The health benefits of extra virgin olive oil are widely acknowledged. Its daily consumption is linked to a reduced risk of cardiovascular diseases, cancer prevention, osteoporosis, and other serious conditions. Recent studies have also focused on non-fatty compounds in olive oil, such as polyphenols and squalene, which appear to have significant benefits for the human body. Extra virgin olive oil, rich in these bioactive components, can rightfully be considered one of the most important natural functional foods, crucial to both our diet and overall health.
Beyond its health benefits, the flavor of extra virgin olive oil is so rich and distinctive that it has become a challenge for chefs and food experts worldwide. This is why extra virgin olive oil is often a key ingredient in international culinary competitions and highly favored by top professional chefs. The oil’s taste and aroma enhance any dish, from the simplest to the most complex, making it an essential ingredient in kitchens worldwide.
The Olive Festival: Celebrating the Legacy of the Olive Tree
In addition to its rich history and cultural significance, Viannos hosts an annual celebration that highlights the importance of the olive tree and olive oil in the region. The Olive Festival brings together locals and visitors to enjoy traditional music, dances, and, of course, the region’s exceptional olive oil. The festival showcases the local production process, from olive harvesting to the pressing of oil, providing a unique opportunity to experience the depth of the region’s olive oil heritage firsthand.
Visitors can taste the various varieties of olive oil, learn about the traditional methods of production, and participate in workshops to better understand the art of olive oil making. The festival is not just a celebration of the olive but also a testament to the enduring connection between the people of Viannos and their land, and an opportunity to preserve and share the region’s centuries-old olive oil traditions.
Places you can find olive oil :
Argoudelaion ( +30 6994108020)
Agricultural Olive Oil Cooperative of Sikologos (https://sikologos.gr/)
Bienna (https://www.bienna.gr/)
Olivos -Gourniezakis Iwannis (+30 6938184448)
Papadimitropoulos Vervelakis ( +30 2895 031442)
Papamastorakis Adamis (+30 2895022360)
Psarologakis Marinos and Andreas ( +30 2895029029)
Nama (Αγροτικός Συνεταιρισμός Εμπάρου | Αγροτικός Συνεταιρισμός Εμπάρου)
Xaridimos Stefanakis (+30 2895031337)
Zampetakis I ( +30 2895051480)
Loulakis Gewrgios ()
fragkiadakis Manolis
see more : https://www.bienna.gr/
