For the Cretans who know, Agios Ioannis is considered one of the best regions for olive oil. It is a south facing sheltered valley overlooking the Libyan sea.

Some of the trees date back more than 200 years and new ones are being planted. The olive is the koroneiki which is small and considered to be the best in this region for oil.

The trees are covered in blossom in the spring and green olives develop through the summer irrigated with mountain water.
We harvest the oil in January when the olives are changing from green to black.

No insecticides are used to kill the fly that attacks olive trees.
The olives are raked off the trees with electric rotating fingers on the end of a pole. They are collected in nets spread on the ground and then bagged up and taken to the press which has recently been modernised to current EEC standards.

Shaking, sorting and heaving the olives!

It is important to retain the flavour by crushing the olives as soon after picking as possible.

Our sacks waiting their turn

The modern and efficient way of making oil is to wash, crush and mix the paste with water. This paste is then centrifuged twice to remove both the crushed kernels and water.

The scent of freshly crushed olives is almost over powering.

The oil is then left to stand for 2-3 weeks to allow the haze to settle. This is preferable to filtering and retains the flavour. The oil is then bottled locally before being shipped to England within weeks of being made.

“Agios Ioannis Oil is fantastic! Fresh, fruity and of consistent quality. Perfect with our meat and fish. Our customers are discerning and demand an excellent Extra Virgin with their well hung meat!”

Nigel Lewis Owner Lewis of Sunningdale Master Butchers