Homer called it liquid gold. That's no accidental image.
Good olive oil is not just a cooking product. It's a concentrate of sun, soil, time, and care — and the difference between an ordinary olive oil and an extraordinary one isn't about marketing, but about concrete choices at every single step of production.
Our olive oil comes from family groves on Crete, located in the area of Kissamos in the Chania prefecture. The groves are situated on 2,500 hectares of fertile land, less than a mile from the sea. Here, the olive trees grow in the spiced sea-salt climate that helps shape the flavor you find in the bottle.
The Olives and the Timing
The olive variety from this region of Crete yields an oil that scores high in what professionals call the three flavor markers of premium quality: fruity, bitter, and peppery. This is no coincidence — it's a result of when they are harvested. Our producer consciously harvests a little earlier than average, while the olives are not yet fully ripe. This results in an oil with a higher concentration of antioxidants and polyphenols, the characteristic fruitiness and the light, pleasant bitter bite — and a lower acidity, which is the technical measure for extra virgin olive oil. Extra virgin olive oil is defined by an acidity of maximum 0.8 — the lower, the better.
Overripe olives yield more oil by volume, but a poorer taste and fewer nutrients. This is a choice determined by whether one prioritizes quantity or quality. Our producer always chooses quality.
Same Day, From Field to Mill
One of the most important parameters for the quality of olive oils is how quickly the olives get from tree to press. Oxidation and heat begin to degrade quality from the moment the olive leaves the tree. Our producer's olive mill is located close to the groves, and the olives are pressed the same day they are harvested — never in plastic sacks, always in clean crates, never with a chainsaw (which can contaminate with mineral oil).
Pressing takes place at a low temperature in what is called cold extraction. This is crucial to preserve the bioactive substances, aromas, and taste intact. No chemicals. No heat treatment. Only mechanics and mindfulness.
Why Organic Makes a Difference
Our olive oil is certified organic — and that's not just a label. It specifically means that the olive trees are cultivated without synthetic pesticides, artificial fertilizers, or other chemical agents. This affects soil health, biodiversity in and around the groves, and the final product.
Research shows that organically grown olive oil generally contains a higher level of polyphenols and antioxidants than conventionally produced oil. This is because the olive tree, under slightly more stressful cultivation conditions — without chemical support — itself produces more protective substances in the fruit. You get these directly in the bottle.
Olive oil, and especially high-quality extra virgin olive oil, is rich in oleic acid (a monounsaturated fatty acid), vitamin E, and a wide range of polyphenols with documented anti-inflammatory properties. This is one of the reasons why olive oil is one of the most studied single ingredients in the Mediterranean diet — and one of the most well-documented foods in relation to heart health and long-term well-being.
Storage and Honesty in a Bottle
Olive oil is alive. It degrades from light, heat, oxygen, and time. At Blomst&Bi, we sell our olive oil in dark glass bottles, and we recommend storing it in a dark and cool place. Use it within one year of harvest — and preferably within 4–6 weeks after opening, to get the full benefit of its taste and nutrients.
These are the kinds of details that rarely appear on the label. We think you should know them.
