Agricultural Co-operative of Thrapsano
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extra virgin olive oil

Production

Extra Virgin Olive Oil

Extra virgin olive oil

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Τhe Agricultural Co-operative of Thrapsano, producers one of the finest

extra virgin olive oil

in Crete, Greece labeled 'Laini'.

Our excellent Extra Virgin Olive Oil is a result of a unique combination of the quality of soil and climatic combinations in this semi-mountainous region, ideal for cultivation of the olive tree and production of exceptional Extra Virgin Olive Oil with acidity levels not exceeding 0.3% .

The Agricultural Cooperative of Thrapsano member-producers  grow their olive trees within the geographical boundaries of the community of Thrapsano, Crete.

We produce an annual volume of about 300 tons of Exta virgin Olive oil, varying from year to year, and it is distributed 2 ways:

• Bulk disposal of cretan olive oil .

• Wholesale of cretan olive oil in ½ liter, 1 liter glass bottles, and in 5 liter tin cans.

Quality product, competitive pricing, and an unwavering commitment to excelence in customer service, are three reasons why we are considered as highly regarded extra virgin olive oil supplier.

As a result of this our efforts we have been certified both with ISO 9001:2000 & ISO 22000:2005 (Quality Assurance System Certificate).

Laini label also bear the European Union Certificate of Origin P.D.O. (Protected Designation of Origin). Olive oils covered by the Protected Designation of Origin must meet all requirements of the strict European Regulation. Describing production, conditions, and guarantees the origin of the product, also it's quality, and traceability.

 

Qualitative characteristics of our cretan olive oil

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The qualitative characteristics of Thrapsano extra virgin olive oil depend on a combination of factors: variety cultivated (Psilolia/Koroneiki), the area's soil and climate, and mode of cropping and processing the olives (common pressing system).

It has the following physico-chemical characteristics:

  • The taste is a composite of bitter and sweet. The prevalent bitterness of the young oil lessens
    with time.
  • It has a strongly fruity aroma (particularly when the olive oil is new) that shows great persistence owing to the high number of constituents with gustatory and olfactory characteristics (saturated and monounsaturated aldehydes, terpenoid compounds).
  • The colour is a clear light green.
  • It flows thinly owing to its content of liquid glycerides with many unsaturated acids, properties that upgrade its quality and are due to the wet production environment (high annual rainfall, moisture-retaining soil and watering during the summer).
  • It contains high quantities of oleic acid and vitamin E and is characterised by low acidity,
    absorption factors K232 and K270 and a peroxide rating, chemical characteristics shaped by
    the climatic peculiarities of the area and the post-harvest procedure, which involves common
    pressing of the olives of all the area's growers, a practice unique in Crete.
 

Proof of origin

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Olives have been grown in the village of Thrapsano from the most ancient times.
Production and storage of extra virgin olive oil is attested by comparison of the earthenware jars of the Minoan period inthe palaces of Knossos with those still made today by the potters of the village and also by the will of Andrea Giacomo Kornaros indicating Thrapsano as a fief of his family.

Olive-producing holdings are properly registered throughout Greece, since under Community legislation growers are required, in order to be paid the olive oil production aid that has been available for the last 20 years, to submit a 'cultivation declaration' that is kept up to date and gives details of the holding.

The 'inspection structure' (Article 10 of Regulation (EEC) No 2081/92) is the Prefectural Agriculture Directorate, which holds the up-to-date data as mentioned above for each holding and in line with the Ministerial Decisions stemming from PD 61/93 monitors in detail the entire production process and handling, market preparation (bottling) and marketing of this cretan olive oil and certifies its origin.

 

Cretan olive oil

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The olive trees are present everywhere in Crete.
The trees are perfectly adapted in the climate and soils of the island thus producing an excellent oil commanding the highest reputation and recognition.
The distinct golden green colours and fine aromas, the light fruity tasteand the thickened liquid texture are best balanced in

Cretan olive oil .

Tasting traditional Cretan recipes, prepared with cretan olive oil, is a gastronomic experience as it offers a unique taste while it is healthy and nutritious. Olive trees are a characteristic element of the Mediterranean ecosystem and landscape.

Olive oil was produced during the Minoan era in Crete, that is at least 5000 years ago and it was one of the main products of the island.
Bowls containing olives, used as offerings, were discovered in Zakros palace in asurprisingly good state “they looked asif they were recently picked from thetree” as the researcher Nicolaos Platonstated.

Olive trees are indistiguishable from the whole picture of crete.
They are part of the picture and the landscape and old trees ageing some hundreds of years offer great opportunities of memories captured in unique photographs.
The olive oil produced in Crete is highly appreciated due to its characteristics rendering it a much sought product among olive oils as itis of low acidity (extra virgin of anacidity below 1%), ideal for cooking but an excellent oil for fresh salads.
It is with fresh vegetables when it is best assortment offering a unique taste.

It is the main element of the Cretan diet which is widely recognised as the most healthy diettogether with cereals, fresh vegetables and fish.
Apart from its taste cretan olive oil has also been famous for its benefits to prevent from gastrointestinal and hepatic disorders, diabetes, myoskeletal development and most of all toprevent from cardiovascular diseases.
A daily consumption of 25-30grams of olive oil per day offers a natural deffensive mechanism capable to support the human organism against the threats of the moderneating habits.
It seems strangeto visitors of the island to enjoy their meal with as much olive oilas they want present on their table.

(This guide is produced within the framework of LEADER+ by European Union.)

 


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